Dear Eggy-

I have found directions for handling puff pastry. which envolves two temps. and turning the pastry over as it bakes. Then splitting into thee layers after it is baked. The direction are very involved but from the Farm Journal Pie Cookbook (this is an excellent source of very reliable recipes). Unfortunately, this is exams weeks and graduation is next week so I will be buried for over a week. I would be happy to copy the directions out for you as well as their directions for Pastry Cream, but not until I've finished writing and grading Semester finals. As well as all the other stuff that goes with the process. If you can wait that long, I will have a little more time at the end of next week. Sorry about the wait.