Tiny black spots on puff pastry can look alarming, but they aren’t always a reason to throw it away. Knowing what causes them can help you decide whether your pastry is perfectly safe—or should go straight into the trash.

In many cases, small black or dark brown specks are completely harmless. They may be caused by caramelized butter, toasted sugar, vanilla bean seeds, or tiny grain particles in whole-wheat pastry. These spots are usually baked into the dough, evenly scattered, and don’t affect the pastry’s safety. If the pastry smells fresh, is within its expiration date, and has been stored properly, these natural specks are generally nothing to worry about.

However, some signs should never be ignored. Fuzzy patches, mold that appears green, blue, white, or black, a sour or musty odor, slimy texture, or signs of insects such as tiny holes or webbing all indicate the pastry should be discarded immediately. Mold can spread below the surface, so cutting away the affected area is not considered safe. If you notice anything unusual that looks like foreign material, such as metal, plastic, or glass, avoid using the product and contact the manufacturer if it is commercially packaged.

To keep puff pastry fresh, store unopened packages in a cool, dry place or according to the package instructions, and refrigerate or freeze it after opening if recommended. Always inspect the package for damage before buying, check the expiration date, and trust your senses before using it. Most black specks are simply part of the baking process, but if the pastry smells, looks, or feels spoiled, it’s always safest to throw it away.