Puff pastry not rising what are the reasons?

Answer 1

There are many reasons that the puff pastry is not rising. Some of them are....

*Not fresh puff pastry, gone stale, too old

*Improper heat / temperature

*Not cooked for long enough

*Cooked for too long

*Too thick to rise

*Rolled to thin to notice any significant rising

*Too cold, not heated through enough, frozen

Answer 2

If you are using Baking powder or baking soda, then the expansion is due to chemical reactions between acidic and alkaline compounds that produce the carbon dioxide necessary to inflate dough or batter

If the dough contains yeast culture, then it is because the yeast is releasing carbon dioxide gas. The organism lies dormant until it comes into contact with warm water. Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Answer 3

Puff pastry expands because it consists of layers of flour separated by layers of fat. As the pastry heats, the air between the layers expands and lifts the pastry.