What is the recommended resting time for made-up puff pastry products before baking?

The recommended resting time for made-up puff pastry products before baking is 30 minutes. This resting period is crucial for several reasons. First, it allows the gluten in the dough to relax, which helps prevent shrinkage during baking and ensures that the pastry maintains its shape. If the dough is baked immediately after being shaped, any tension in the gluten can cause it to pull back, resulting in a less desirable final product.

Additionally, the resting time allows the butter layers in the puff pastry to firm up again after being worked or handled, which is important for achieving the desired flaky texture. If the dough is warm from handling, the butter may melt slightly, potentially disrupting the lamination process when baked. Thus, a 30-minute rest in the refrigerator ensures that the butter is properly chilled again, leading to better puffing and layering in the oven.

Resting for shorter periods, such as 10 or 20 minutes, may not provide enough time for these necessary process adjustments, and resting for too long, such as an hour, can lead to the dough becoming too firm, complicating the handling and shaping process. Therefore, 30 minutes strikes the right balance for optimal texture and performance in baked puff pastry.