Remove two puff pastries from the freezer. Don't unfold the pastry at this time.
Allow the pastries to thaw for about 30 minutes.
Once thawed, unfold the pastry if pliable.
Preheat oven to 400°
You will make two puff pastries forms in the shape of rectangles.
For the crust, you'll want to check out the photos or videos on how to make the crust.
Cut six 1-inch strips along the long side of the puff pastry.
Place puff pastry on parchment paper and a baking sheet.
Place each strip on the edges of the leftover rectangular pastry dough. Brush a thin layer of water in between strips so that they stick together. Add another strip so that your sides are two strips deep. Trim pastry excess pastry dough.
Smooth and seal dough seams with a wet finger.
Cut a sheet of parchment that is big enough to cover the rectangular-shaped puff pastry. Place parchment over the center of the pastry. Fill with baking beads or dried beans like pinto beans.
Repeat these steps to make another pastry.
Bake in the oven (until lightly golden) for 30 minutes.
Take dough out of the oven and remove the dried beans.
The middle of the dough where the beans are covered is probably uncooked at this point. So now we will bake it again.
Place the dough back in the oven and bake for another 3 minutes.
Once the middle is cooked, place on a cooling rack.