I made some stuffed puff pastry (basically in a rectangle shape folded over itself with some cream cheese and guava filling) last time I baked them they cooked great, were flaky and delicious but had very little filling. This time around I added more filling, and cooked them the exact same temp and time, they looked great and golden on the outside, but the inside seemed underbaked. Is there a way I can modify them so I can get the delicious filling inside and the flaky risen dough at the same time? Maybe lower the baking temp or rolling them out thinner?
Btw. I used the Joy of Cooking Recipe. Which I believe is the English method.
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