It can definitely catch you off guard to see small black specks on puff pastry — especially if it’s never happened before. Your first thought might be mold or spoilage. But in many cases, those tiny dots are completely harmless.
Before throwing it away, take a closer look.
First, check for mold. Mold typically appears fuzzy, raised, or slightly moist. It often shows shades of green, blue, gray, or white and may come with a sour or musty smell. If you see anything that looks fluffy or spreading — or if the pastry smells off — it’s safest to discard it.
However, if the black dots are flat, dry, evenly distributed, and look like tiny freckles in the dough, they are usually not mold. Harmless specks don’t smear when touched, don’t feel soft, and don’t grow or spread over time.
There are several common and safe reasons puff pastry may develop black specks:
One possibility is natural bran particles in the flour. Less refined or stone-ground flour can contain tiny darker flecks that become visible in the dough.
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