Puff pastry is a French invention, created by a pastry chef in 1645, and is made by layering thin pastry dough and butter to form a dough that puffs up into a very flaky, buttery pastry. The soft, warm and flaky layers of puff pastry are commonly used in sweet and savory pastry dishes. When using puff pastry to make a dessert such a fruit tart, the recipe may call for the pastry to be scored, which adds a decorative touch and also allows steam to release while baking.
Place the knife in one area of the pastry where you want to score or where the recipe indicates for you to score.
Press the knife into the pastry to make a shallow slit. Cut into the pastry until you reach the fruit, meat or cheese inside, but not any further.
Drag the knife across the pastry to make a long or short slit depending on what you are making. Continue preparing the pastry dish according to your recipe.