Egg wash isn’t just for shine. It also affects heat transfer. A glossy egg wash reflects some heat, so your pastry browns slower but more evenly.
No egg wash? The dry dough absorbs heat faster and can burn before puffing fully. So don’t skip it—unless you like charcoal with your layers.
Quirky facts to impress your friends
Puff pastry was invented in 1645 by a French apprentice named Claudius Gele. He was trying to make a special bread for his sick father. He accidentally invented flaky, buttery heaven.
Another weird fact: puff pastry has over 1,000 layers in a professional version. Home recipes usually have 72 to 100. That’s still a lot of butter math!
And here’s a scientific mind-bender: the steam from those cold butter layers can lift pastry eight times its original height. That’s taller than a stack of pancakes on steroids.
