Why it’s a staple:
In a word. Versatility. Probably the biggest reason I love puff pastry is its ability to be used so many different ways. Creativity knows no bounds with this seemingly simple ingredient. It can be used for appetizers, main dishes or desserts. It works for both savory and sweet dishes, which makes it an absolute go-to for a dinner party. See below for a few recipe ideas and links. It brings a buttery flavor and crunchy texture to any dish without imparting a lot of flavor; therefore, letting the other ingredients shine.
How to store it:
Puff pastry comes frozen, which makes it easy to keep on hand for long stretches of time and doesn’t take up space in your actual pantry or fridge. Still, I call it a pantry item because it’s an essential.
Unopened, it should last up to six months in the freezer.
How to thaw it:
Follow the instructions on the box but I’ve had the most luck overall with removing the puff pastry sheet(s) from the box packaging, wrapping in saran wrap (if it’s not already) and thawing the fridge overnight. If it comes two per box and you only need one re-wrap tightly in several layers of saran wrap and place in a freezer bag to prevent freezer burn.
How to bake it:
If I had to give you two tips on puff pastry the first is a hot oven. Take the time to preheat the oven fully. This helps achieve two things:
- Allows the puff pastry to ‘puff up’ or rise properly
- Ensures it cooks evenly all the way through (so you don’t have a saggy bottom crust)
I often will bump the heat up a couple of degrees from what it says on the box. You know your oven best, but if it loses heat quickly try that.
The second tip is to cook it on the bottom rack of the oven. Contrary to institutive belief that rising heat makes it hotter on the top rack, you actually achieve a crispier crust on the bottom rack closer to the heat source.
How to serve it:
Getting back to that versatility thing, that’s another great part about puff pastry! You can serve it piping hot right out of the oven or at room temperature. This is what makes it a great do ahead kind of dish and helps you take the stress out of entertaining. A lot of recipes, and ones I tend to create and make, have you par bake the puff pastry on its own and then fill it. You can bake right as guests arrive or have it baked and sliced on a platter as a welcome appetizer.
Does the brand matter?
I have tried many different brands and I have to say that, yes, it does. The clear winner, for me, is this one:
Note: If you purchase an item from my affiliates, I receive a small compensation in return.
I can often find it my local Whole Foods but if you can’t find it locally you can order it online. It uses all real butter and has a wonderful flaky texture that makes a mouth-watering crunch when you take a bite. The flavors come from whatever you pair with it, whether savory or sweet toppings.
Recipe Ideas:
What to make with this yummy goodness you ask? Oh, so many things. I’m sure you can use your imagination and come up with even better ideas but here are a few of my favorite:
- Chicken, sundried tomato & Gruyere Cheese Bites
- Summer Berry Tart
