We need to end up with postry that is well-layered, but has not risen too much. To acheive this we will be cooking it on a baking sheet
, with 2 shallow supports at the sides, covered with a protective sheet of cooking parchment
(to stop it sticking), and a second baking sheet on top.
The diagram alongside explains this assembly: 1= bottom baking sheet, 2= puff pastry, 3= metal supports (about 1/2 inch or 1 cm deep), 4= protective cooking parchment, 5= top baking sheet.