Why is my puff pastry not cooking from the inside?

After poking the holes, do your roll up. 2) Try lowering the temperature of the oven, and baking the puff for a longer time 3) Make... ... If you let it get warm, the butter melts, the layers stick, and then it will not fluff up properly, and the inside will remain not properly cooked. Have fun experimenting! read more

Twice now I have tried to make a puff pastry twist with the same bad results- beautiful on the outside but completely undercooked on the inside. I use a frozen puff pastry sheet and follow instructions on a website to roll up the pastry, cut it and twist it (with a little cinnamon sugar on the inside). read more

The meticulous process of rolling and folding puff pastry is what delivers its dramatic rise. Puff begins with a very basic wheat dough, which is chilled until relatively stiff. The pastry chef wraps it around a flat slab of butter and rolls the dough into a thin sheet with butter at the core. read more