What would happen if you boiled puff pastry?

Let's remind ourselves that raw puff-pastry dough are very-thin alternate “sheets” of dough (flour + water) and butter — forming many layers that “puff” as the water in the butter turns into steam by the heat of the oven. read more

If you intend on boiling puff pastry, first of all, I wouldn't recommend it. Secondly, you'll end up with a doughy, gooey, mess on your hands that is pretty much inedible. So, all in all, not an ideal way to use puff pastry and a waste of money. read more

In true puff pastry only about an eighth of the fat is mixed into the dough – the rest is rolled into sheets and interlaced with layers of dough. The result of this time-consuming process is hundreds of layers of fat and pastry which grow in the oven, filling with air and steam. read more

Cover this pastry sheet with the other pastry sheet and place a cup or glass in the center of the stuffed puff pastry and using a knife from the edge of the cup cut a trip to the outer edge of the puff pastry sheet. Continue cutting while circling around the cup until done. Hold and twist each strip. read more