Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400°F. Unroll the refrigerated Puff Pastry Dough onto a baking sheet. Using a cookie cutter, cut 8 equal-sized circles out of the dough. Whisk together the egg yolk and milk and brush onto puff pastry rounds.
2. Bake on the center rack of the preheated oven for 6-8 minutes until golden-brown. Remove from the oven and let cool. Cut open puff pastry rounds and remove the soft dough from the interiors.
3. Beat together 1 cup Mascarpone and 3/4 cup cream. Fold in pulp from 1 vanilla bean, 2 Tbsp. sugar, 2 Tbsp. honey, and 4 Tbsp. chopped, toasted almonds.
4. Clean 1 1/3 cup strawberries, rinse, and cut into quarters (thaw if frozen).
5. Add 2 Tbsp. confectioners' sugar and purée finely. Layer the towers by spreading an even layer of the Marscapone mixture onto the dough base and drizzle with 1 tsp.strawberry purée, and place the dough top with the crisp side down. Repeat the procedure, replacing the last dough top with the crisp side up to form a lid. Sprinkle with confectioners' sugar and serve immediately.