What is the purpose of resting puff pastry before baking?

Resting puff pastry before baking is primarily intended to allow gluten relaxation. When dough is mixed and kneaded, gluten proteins are developed, which can make the dough tough and less extensible. By resting the puff pastry, the gluten strands have a chance to relax, making the dough easier to roll out and shape. This resting phase helps in producing a final product that is lighter and flakier, as it allows the layers to separate more effectively during baking.

Although enhancing flavor, improving texture, and developing a crust are also important aspects of pastry preparation, they are not the primary reasons for the resting process in puff pastry. Utilizing this pivotal step leads to a much better structure and results in the signature puff pastry characteristics that are highly desirable in baked goods.