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. Cut the dough into 8 equal-sized rectangles. Mix together the egg and milk and brush onto pastry.
2. In a mixing bowl, beat together Mascarpone and cream. Fold in orange juice, sugar, pumpkin seed oil, and pumpkin seed praline.
3. 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 the puff pastry rectangles and remove the soft dough from the interiors.
4. Layer the lasagna: Spread an even layer of about 1 1/2 Tbsp. pumpkin seed cream onto the dough base, drizzle with 1 tsp. raspberry 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.
5. Repeat the above procedure to build three additional lasagna pieces. Sprinkle with confectioners' sugar and serve immediately.
6. To make pumpkin seed praline: In an ungreased pan, toast 1/3 cup pumpkin seeds until light-brown. Remove from heat and let cool. In a pan, caramelize 1/4 cup sugar in 6 Tbsp. cold water over low heat until light-brown. Stir in toasted pumpkin seeds and transfer to a cutting board coated with vegetable oil. Let the praline cool and chop medium-finely.
7. To make raspberry purée: Purée 1 1/4 cup fresh or frozen raspberries and 2 Tbsp. confectioners' sugar. Put the raspberry purée through a fine strainer.