Another common cause is caramelized milk solids from butter. Puff pastry contains a high amount of butter, and during baking, milk solids can brown or darken slightly. This is normal and can even enhance flavor.
Oxidation is another factor. If dough has been stored for an extended time or thawed and refrozen, slight discoloration can occur due to air exposure.
In some cases, residue from baking trays may transfer onto the pastry. Using clean pans or parchment paper helps prevent this.
To be safe, always check three things: smell, texture, and appearance. If the pastry smells fresh, feels normal, and shows no fuzzy growth, it is generally safe to use.
Store puff pastry tightly sealed in the freezer, avoid repeated thawing, and bake it on clean surfaces to reduce discoloration.
When in doubt, food safety comes first. But if everything looks and smells fine, those tiny black dots are likely harmless — and you can continue baking with confidence.
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