This flaky dough is a real game-changer in the kitchen. If you’re unfamiliar, think of the flaky layers in a croissant, but used for everything from desserts to appetizers.
Making puff pastry from scratch is a rather involved process, including lots of butter and lots of dough folding. Buying frozen or store-bought is a cinch and works just as well. We always keep a stash of the stuff in our freezer, and recommend you do too. Check out our list of 31 best puff pastry recipes for inspiration.
The best part about puff pastry is how EASY it is to use it to create impressive dishes that look way more difficult than they actually are. You can let the puff pastry do all the work, and keep all the flaky, layered glory for yourself. Want to impress at brunch? Make our mini bacon asparagus quiches (so no one has to share), or our giant fruit danish (so everyone does!). Having last-minute guests over? Wrap some brie in puff pastry and bake— in less than half an hour you’ll have an appetizer sure to wow your guests. Puff pastry can even assist with making a great dinner, like our vegetable pot pie or beef Wellington. And truly, is there ever a bad time for a seasonal fruit or vegetable tart? We’re enjoying them from breakfast to dessert, all year round.
Some tips for puff pastry success: Keep it COLD. Store it in the freezer until the night before you’re ready to use it. Thaw in the refrigerator, and only pull it out right before assembly time. Even though you’re using store-bought dough, you’re still going to want to break out the flour to keep it from sticking to your countertops (get some on your apron too, for added authenticity 😜). For best results, chill again before baking to guarantee the perfect flaky, puffed layers.
