Should I use jam, fresh strawberries, or a cooked compote for the filling?+
Use a thick jam or a cooled cooked compote for the most predictable result, it keeps the pastry crisp and is easiest to work with. If you prefer fresh fruit, cook it briefly with sugar and a little corn or potato starch until thick, then cool before filling.
Why does my puff pastry get a soggy bottom and how do I stop it?+
Soggy bottoms come from too much moisture in the filling or not enough initial heat at the base, so keep the filling thick, bake on a preheated tray or stone and give shaped pastries a short chill or quick freeze before baking to help the layers lift.
Is store bought all butter puff pastry worth the extra cost?+
Yep, many home bakers prefer all butter pastry because it gives better flavour and a flakier lift, and it is the simplest way to get professional tasting results at home.
Egg wash, milk, or nothing - what gives the best colour and shine?+
An egg wash gives the best glossy brown finish; milk or cream will brown more gently. You can sprinkle caster or sanding sugar after baking for sparkle and crunch.
Can I assemble these ahead and freeze them?+
Sure, you can freeze unbaked shaped pastries on a tray, then store them in a bag and bake from frozen, or freeze fully baked ones and reheat briefly in a hot oven to restore crispness.
What oven temperature and timing keeps the pastry crisp without burning it?+
Bake in a hot oven so the layers puff quickly, typically around 200 to 220°C (400 to 425°F), and use a preheated tray; if the tops brown too fast, tent with foil and continue baking until the base is cooked through.
How do I get neat slits, glossy tops and no leaks?+
Keep the filling away from the very edge, cut a few slits on top to vent steam, chill shaped pastries so the butter firms up, brush with egg wash just before baking, and finish with a light sugar sprinkle while warm.
