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Baking & Cooking

Everything you need to know about baking pastry properly and getting the best results.

22 Faqs

Ingredients & substitutions

Answers to common questions about ingredients and suitable alternatives.

4 Faqs

Product & usage questions

Help choosing the right pastry and using it correctly for different recipes.

9 Faqs

Rolling & preparation

Tips for handling, rolling and preparing pastry before it goes in the oven.

15 Faqs

Storage & shelf life

Guidance on how to store pastry correctly and how long it stays safe to use.

5 Faqs

Troubleshooting common problems

Solutions to common pastry issues, from cracking and shrinking to soggy bottoms.

11 Faqs

Storage & shelf life related questions

Can I freeze shortcrust dough?
Yes. Wrap tightly and freeze for up to a few months. Thaw overnight in the fridge and roll while still cool. You can also freeze a lined tart shell before or after blind baking, depending on your workflow.
Can I refreeze puff pastry after thawing?
Manufacturers often advise against refreezing for food safety and quality; layers can suffer. If you must, only refreeze once and use soon. When in doubt, follow the pack.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
How long does baked puff pastry stay crisp?
Best within hours; filled pastries soften as moisture migrates. Store unfilled shells in an airtight container and add filling just before serving when possible.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
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