The Pastry Problem: Temperature and Thickness Are Everything

The judges identified two critical issues with the original bake: underbaked pastry and excessive thickness. When making rough puff pastry, roll to exactly 1/4-inch thickness—any thicker and the center won't cook through before the exterior browns. The high oven temperature of 425°F is non-negotiable; it creates the necessary heat to develop flaky layers and achieve that deep golden-brown color. Don't be afraid of color—pale pastry means underbaked pastry, which results in the dreaded "soggy bottom." Trust the visual cue of rich golden-brown over timing alone, and ensure internal temperature reaches 165°F.