It looks delicious, so I tried. I need to confess right here, that I am a bread baker; yeast and sourdough no problem to me. I topped it with rhubarb-strawberry preserve. The pastry tasted good but here is my problem: it did not puff-and I did not open the door of my oven. The top layer got a little bigger, but the whole thing did not get really tender. I baked for 1 hour at the the recommended 350 F, but part of the inside looked still like "5 minutes more would have been better". My question: how do I get the batter to puff? Thank you

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