Several normal factors can explain these spots. Small bran particles may be present in certain flours, especially those that are less refined. Butter can also leave darkened milk solids that become more visible after baking. Oxidation during long storage or repeated thawing may slightly change the dough’s color. Additionally, residue from baking trays can transfer onto the pastry surface—something easily avoided by using clean pans or lining them with parchment paper.
To minimize concerns, store puff pastry properly in airtight packaging and keep it consistently frozen until needed. Avoid unnecessary thawing and refreezing, as this can affect both texture and appearance. Before using, check the smell, surface, and overall condition. If everything appears normal and fresh, you can confidently continue your recipe. When in doubt, prioritize food safety—but remember that small, dry black specks are often simply a natural part of the baking process.
