30 Insanely Delicious Puff Pastry Recipes (2024)

FAQs

What is the secret to puff pastry? ›

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife.

Egg wash is the most reliable but it can be very thick and sticky. Milk wash will go on more evenly but it can soak into pastry and make it weaker. Melted butter works nicely after the crust has set but it can make the crust greasy and weaker.

Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness. These same acid enthusiasts claim that stopping or at least hindering the gluten makes the dough easier to roll out, and may even prevent it from shrinking as it bakes.

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

I recommend including at least some bread flour (Paul Hollywood's recipe uses half and half). The higher gluten content helps the dough layers to hold together as they are rolled and folded, facilitating those flaky layers that are the hallmark of puff pastry.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Whole Egg + Whole Milk: In a small bowl, combine 1 large egg with 1 Tbsp. whole milk; whisk until fully combined and no streaks remain, then brush over the dough. This egg wash will give your baked goods a nice golden brown color and just enough shine.

Can you roll out store-bought puff pastry? ›

Whether it's store-bought or made from scratch, puff pastry should be rolled out to ensure the dough has an even thickness. Forget to dust your work surface with a light coating of flour and the dough is likely to stick and prove tougher to work with.

Well, because the greater the fat content the better the quality of baked goods. Therefore, butter trumps margarine for baking every time. Butter melts at body temperature, and as such, the tasting experience is a superior flaky pastry, with a 'melt in the mouth' sensation.

The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.

If the dough is overworked, it can become tough and difficult to roll out. This can happen if the dough is kneaded too much or if too much flour is added during the rolling process. Shortcrust pastry can shrink during baking if it's not properly chilled beforehand or if it's rolled too thin.

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Puff Pastry works best when cold.

Cold butter — To get the distinct, crispy layers in your pastry, the butter must be cold. When the bits of butter melt in the oven as the pastry bakes, it leaves you with air pockets, making the dough airy and flakey.

Do I need to blind bake pastry cases when cooking with wet fillings? As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.