Sprinkle flour onto the work surface and the top of the puff pastry, or any dough you work with, to prevent it from sticking. Don’t worry about using too much –– you can always brush off excess flour with a pastry brush when you’re done.
Dock the Dough
Using a fork, gently poke holes into (but not all the way through) the puff pastry. This process is called docking and allows steam to escape during baking so you won’t get huge air bubbles in your pastry.
