Laminated pastry must be baked completely through to achieve the desired crisp, flaky texture. Underbaked pastry appears doughy and dense, particularly at the bottom where heat penetrates last. The color is your guide - aim for deep golden brown rather than pale yellow. Some butter loss during baking is normal and doesn't indicate underbaking. Start at high temperature to create initial rise and set layers, then reduce heat if needed to allow the interior to bake without over-browning the exterior. The pastry should sound hollow when tapped and feel crisp and light. Cool completely on a wire rack to maintain crispness before filling.