You unwrap a pristine sheet of puff pastry, dreaming of golden, flaky layers. Then you see them: tiny black or charcoal-gray dots dotting the surface—or lurking between folds. Your stomach
drops. Mold?
Take a breath. You’re not alone—and you’re almost certainly fine. Those specks are far more likely to be harmless kitchen quirks than kitchen catastrophes. Let’s decode what they …
👇 👇 👇 👇 👇
