What's Behind Those Black Dots on Your Puff Pastry?

Black dots on puff pastry can often be harmless and occur due to various natural reactions. It is important to examine the dough closely before discarding it.

Identifying Mold

True mold appears fuzzy, raised, or moist and may appear in blue, green, or white colors, often with a sour or musty smell. Such signs indicate that it is best to discard the pastry.

Common Causes of Harmless Specks

Flat, dry black specks are typically not mold. These can be caused by natural bran particles in less refined flour, caramelized milk solids from baking, or oxidation during storage. Residue from baking sheets can also cause marks.

Ensuring Food Safety

Always check the smell, texture, and color of the dough. Keep it tightly sealed in the freezer and avoid repeated thawing. If no unusual signs are present, the pastry can usually be used safely for baking.