Why do my puff pastries start crumbling when picked up? How can I make corrections to my puff pastries? Every time I try to make the puff pastries of my Irish recipes, I always end up with a crumbling pastry out of the oven despite following all the procedures mentioned on the net. They donât even look glazed, despite the fact that I glaze them properly with egg white and a new and a smooth brush. What do you think, where do I goof up, how can I stop the excess crumbling of my puff pastries and also how do I make them look shiny and glazed? I really need your help, please help me out. Please tell me how to make the puff pastries properly and mention a detailed and the systematic procedure.