Rachelle, after you have the dough finished, it's time to decide what to make. Croissants? Vol au vents? A disk of pastry to top a chicken pot pie? Cheese twists? Turnovers? All of these things are great to make with puff pastry. Usually when the dough is done you have a rectangle that's 2 to 3 inches thick. After another rest, just roll it out (usually half the chunk of dough at a time) to about 3/8" thick, then cut, fill, brush with egg wash, and bake at 400°F until deep golden brown. Susan

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