Puff Pastry at 425°F = 220°C: Maximum Puff, Golden Layers

425°F (220°C) explodes butter into 100+ layers. 6-8x rise in 15 min. Lower temps = melted butter mess. Palmiers to Wellington guide.

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220°C

Common baking temperature

Baking Temperature Guide

Puff Pastry at 425°F = 220°C

✓ The magic temperature for maximum puff

Steam explosion creates 100+ flaky layers in 15-20 minutes

Initial Blast
425°F
First 10 min
Then Reduce
375°F
If needed
Total Time
15-20 min
Golden brown
Rise Height
6-8x
Original thickness

❄️ Critical: Puff pastry MUST be cold when it enters the 425°F oven. The temperature contrast creates steam between butter layers.

The Science: Why Puff Pastry Needs 425°F

Butter Layer Behavior at Different Temperatures 350°F (177°C) Butter melts slowly No puff ❌ 375°F (191°C) Some rise Moderate ⚠️ 425°F (220°C) Maximum puff Perfect ✓ Steam!
Too Low:

Butter melts before structure sets = flat, greasy

The Sweet Spot:

Water in butter instantly vaporizes = maximum lift

Why 425°F Works:

Sets exterior quickly while steam pushes layers apart

What to Bake at 425°F with Puff Pastry

⚡ Quick (10-15 min)

  • Palmiers: 12-15 min

    Flip halfway for even caramelization

  • Cheese Straws: 10-12 min

    Watch closely, cheese browns fast

  • Cinnamon Twists: 12-14 min

    Brush with butter at 10 min

⏱️ Medium (15-20 min)

  • Vol-au-vents: 15-18 min

    Prick center to prevent doming

  • Apple Turnovers: 18-20 min

    Seal edges well to prevent leaking

  • Napoleons: 15-17 min

    Bake between two sheets for flat layers

🕐 Longer (20-25 min)

  • Beef Wellington: 425°F → 375°F

    Start high, reduce after 10 min

  • Galette: 22-25 min

    Egg wash edges twice

  • Pot Pie Top: 20-25 min

    Cover edges if browning too fast

Puff Pastry Problems at 425°F (Solved)

😢 "No puff despite 425°F"

Causes: Pastry too warm, butter melted, overworked dough

Fix: Freeze 10 min before baking, handle minimally, check expiration on frozen pastry

🔥 "Burns outside, raw inside"

Causes: Pastry too thick, oven too hot, wrong rack position

Fix: Start at 425°F for 10 min, reduce to 375°F, use middle rack

💧 "Soggy bottom"

Causes: Wet filling, no bottom heat, pan too thick

Fix: Blind bake 5 min first, use perforated pan, bottom rack last 5 min