I don’t know about you guys, but just reading the words ‘savory puff pastry recipes’ makes my mouth water.
Puff pastry dough is one of my favorite ingredients. I love cooking with it.
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It doesn’t matter if I’m making something sweet or savory, puff pastry dough is a go-to for me.
It just adds such a flaky, buttery wonderfulness that’s hard to beat, no matter what you’re making. For this list, I’ve stuck to 25 of my favorite savory recipes.
But don’t worry, if you’re looking for puff pastry desserts, I have you covered on those, as well.
Now, without further ado, let’s get into some of my favorite savory treats.
Gruyere, Mushroom, & Caramelized Onion Bites
Even though these take less than an hour to make, they look amazing and taste even better.
They look like super high-class appetizers, making them perfect for any occasion.
And they taste like Krystal hamburgers, only so much better. (That mostly comes from the caramelized onions and gruyere.)
I’m not sure what part of this tasty tart is the best – the warm, flaky crust or the tender, perfectly seasoned asparagus.
Oh! And let’s not forget the Gruyere and Parmesan cheeses!
Basically, this tart packs a ton of deliciousness into every single bite, and you won’t even have to be an asparagus fan to appreciate how good it is.
Leek and Onion Puff Pastry Tart
Seriously, my mouth is watering just thinking about it.
Feta and Spinach Puff Pastry Appetizers
Spinach and feta are two of those foods that just fit together.
Whether you put them in a stuffed pretzel, a tart, or a quiche, they’ll taste fantastic.
Now imagine that unique feta and spinach taste inside a warm, buttery puff pastry shell.
Mini-Spinach and Feta Pies
More spinach and feta! More puffed pastry crust! What more do you need to know?
I’m telling you, there’s nothing quite like the combination of those three ingredients. Together, they’re the perfect food.
Chicken Spinach and Artichoke Puff Pastry Parcels
Spinach and artichoke may be one of the few combinations as epic as spinach and feta, so I decided to throw this recipe in after the feta ones for that reason.
These are like the best spinach artichoke dip you’ve ever tasted, only they also contain tender, juicy chicken breasts and are wrapped in perfect puff pastry dough.
What’s not to love?
Tomato Tarts Puff Pastry Appetizer
If you’re looking for something new to do with all your fresh garden tomatoes, you’ll have to try these tomato tarts.
You’ll season each one with pepper, basil, and rosemary and cover them in shredded mozzarella cheese before baking them.
They’re buttery, cheesy, and garden-fresh and take only 30 minutes to make. Perfection!
Goat Cheese Smoked Salmon Puff Pastry Bites
These bite-size morsels are some of the most interesting, unexplainable things I’ve ever tasted.
Neither salmon nor goat cheese is my favorite ingredient.
However, somehow, when you put them together, their brash, bold tastes complement each other perfectly for a cohesive flavor that I absolutely adore.
I know that makes no sense whatsoever, but they’re pretty, they taste great, and they’re surprisingly filling. Give them a try. You won’t regret it.
Cheesy Mushroom Spinach Puff Pastry
The cheesy mushroom spinach puff pastry is like nothing so much as an upscale, homemade Hot Pocket, and I mean that in the very best possible way.
It has a gorgeous brown crust that’s delightfully crunchy and a filling of spinach, cheese, mushrooms, and garlic that no one could refuse.
Puff Pastry Squares with Sun-Dried Tomatoes
All you’ll need to make these simple squares is goat cheese, sun-dried tomatoes, and puff pastry.
They’re the easiest appetizers you’ll ever make, but they sacrifice nothing in taste and texture.
Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
But if you need more, imagine baked brie with a buttery puff pastry crust, honey, dried cherries, chopped pecans, and rosemary.
This lovely dish smells as good as it tastes, and it tastes as good as it looks.
If you’re looking for something to wow the crowd at your next gathering, this is it.
You’re probably acquainted with the famous beef wellington, but you may be less familiar with its vegan cousin, the beet wellington.
It’s gorgeous, and the balsamic vinegar sauce is so good, it’ll make your eyes roll back in your head.
If you aren’t a huge fan of beets, you may still enjoy this dish.
It has so many other flavorful ingredients – walnuts, spinach, shallots, garlic, mushrooms, etc. – that the beets aren’t overpowering.
Plus, its thin, flaky crust is amazingly crispy. I’d almost go so far as to say it’s perfectly crispy.
Salami and Cheese Pinwheels
Pinwheels always make a fun and easy snack, and by using puff pastry dough, they’ll be fun, easy, and exceptionally yummy.
You’ll only need five ingredients to make four dozen of these adorable appetizers, and they take less than an hour (excluding chill time).
Asparagus Prosciutto Puff Pastry Bundles Appetizer
If you were to ask my brother, he’d tell you that these are the perfect appetizers because they have the only three food groups that matter – meat, cheese, and a vegetable.
(Yes, he thinks cheese is a food group.)
Truthfully, though, these little bundles of joy are pretty incredible.
The cheese is gooey and delicious; the asparagus is tender (and better with a bit of garlic salt), and the prosciutto is on point.
It’s hard not to eat way too many of these whenever they’re available.
Pigs in a Puff Pastry Blanket
Pigs in a blanket are always a hit, no matter the occasion. However, making them with puff pastry dough instead of crescent rolls is a top-class chef move.
Once you add the egg wash and throw on the poppy and sesame seeds, it’s pretty much game over. These will be the talk of the table.
Savory Vegetable Galette
I’m not sure there’s a better dish on the planet for vegetable lovers than the savory vegetable galette. It has everything a veggie-lover could want.
As much as I love puff pastry, it’s not even the star of the show with this dish.
That honor is reserved for the incredibly diverse vegetable filling.
You can play with the recipe if you like, but as-is, it calls for onions, mushrooms, cauliflower, broccoli, carrots, Brussels sprouts, asparagus, zucchini, tomatoes, and more!
You can’t tell me that isn’t going to blow the mind of all your vegetarian friends.
Puff Pastry Vegetable Strudel
I put this one right after the galette because, in terms of savory vegetable recipes, this one might be the only one that has a chance of coming close to it.
It features many of the same delicious vegetables, along with gooey mozzarella cheese and plenty of herbs. In short, it’s equally mouth-wateringly good.
Puff Pastry Jalapeno Popper Pinwheels
Requiring only six ingredients and 30 minutes to make, they’re bound to be your new favorite snack.
Cheese and Fig Savory Palmiers
These walk the border between sweet and savory.
But since figs aren’t super sweet and there is plenty of cheddar in each one, I thought I could get away with adding them to the savory list.
The texture is the same one you know and love from palmiers cookies, but these are less sweet and more filling.
Plus, you can make them with only three ingredients, and that’s a WIN!
Puff Pastry Cheese Straws
Why waste your money on store-bought cheese straws that are full of additives and other weird ingredients when you can make your own at home?
All you’ll need is puff pastry, water, an egg, Gruyere and Parmesan cheeses, cayenne pepper, and paprika.
You can whip up half a dozen in 30 minutes or less, and they are the bomb!
Puff Pastry Pepperoni Pizza
Yep! Even pizza tastes better on puff pastry dough!
This recipe is for pepperoni, but you can easily adjust it to include your favorite pizza toppings on this crispy, flaky crust.
Chicken Pot Pie
There are few things in this world as wonderful, comforting, and as “feels like home” like a chicken pot pie, but they can be a lot of work.
By using puff pastry dough and store-bought rotisserie chicken, though, you can save yourself a lot of hassle and make four of them in just a bit over an hour.
The crust is perfect, the filling is rich and creamy, and all the veggies are tender and tasty. There’s literally no bad here.
Ham and Cheese Puffs
I have nothing against a tasty hot ham and cheese sandwich, but honestly, why stop there and deprive yourself of the even more yummy treat you could have with these ham and cheese puffs?
They have the same great ham and cheese taste you love, but there’s also the buttery, flaky puff pastry crust, spinach, salt, pepper, and Swiss cheese.
And let’s be honest; ham and cheese sandwiches just taste better with Swiss cheese.
Buffalo Chicken Puff Pastry Pinwheels
If you have any lingering doubts that you can add buffalo chicken to anything, these puff pastry pinwheels should help you overcome that.
Honestly, though, the zesty flavor of the buffalo sauce pairs perfectly with the buttery goodness of the puff pastry.
The chicken is juicy and succulent, and the hot sauce adds just the right amount of kick. If you’re a fan of buffalo chicken, you’ll love these.
Mini-Apple Cheddar Pies
I may be breaking the rules a little with these pies because they, too, walk that fine line between savory and sweet.
Thanks to the apples, brown sugar, and apple pie spice, they have the same wonderful, sugary apple pie taste you know and love.
However, the sharp cheddar gives them an unbeatable richness that’s not at all sweet but just as delectable in a different way.
Best of all, they’re effortless to make, so if you’re looking for the ideal fall treat, give this recipe a try.
If you’re new to cooking with puff pastry, or just need some new recipes, you’ve come to the right place.
We’ve compiled this list of easy Puff Pastry Recipes for you to bake, and you’re going to be amazed by the variety of things your can make with it.
You’ll find both sweet treats for breakfast and dessert, as well as savory puff pastry appetizers and mains.
We’re starting this list of Puff Pastry Recipes with this Baked Brie in Puff Pastry. It’s an incredible holiday appetizer with brie topped with cranberry sauce, craisins and pecans, wrapped in a puff pastry and baked.
Beef Wellington is a decadent meal made to impress! Beef tenderloin is covered in finely chopped mushrooms and wrapped in a flaky puff pastry, then roasted.
This is a great centerpiece for a holiday or special occasion.
Here’s another party appetizer your guests will go wild for. Ham, cheese and Dijon mustard are rolled up in puff pastry, then baked. It can’t get much easier than that!
Here’s a super easy dessert that looks really impressive. The puff pastry is filled with a ricotta cream filling and topped with fresh berries. Great summertime puff pastry recipe.
These are cinnamon rolls taken to the next level! They are very easy to make using store bought pastry dough, and end up buttery, flaky and delicious.
These Smoked Salmon Puff Pastry Bites are going to be a hit at your next get together. They seem like a really fancy appetizer, but they only require 4 ingredients!
Empanadas are one of the tastiest handheld meals you will ever eat. Picadillo is stuffed inside a pastry shell, which is fried crisp.
They’re great for lunch, or just snacking on any time.
These Pesto Parmesan Cheese Straws are a fun snack or appetizer. They also taste great and are easy to make.
Puff Pastry Baked Eggs are a really unique breakfast or brunch. Eggs, veggies and cheese are baked inside puff pastry cups. These are perfect for holidays.
These Easy Apple Turnovers are classic handheld sweet treat. Skip the store bought ones, you’ll be amazed how good these are fresh out of the oven.
These Artichoke Gouda Tarts are way too good. They’re cheesy and savory, loaded with fresh herbs. This will become one of your favorite lunches.
Everybody loves comfort food, and this beef pot pie is the perfect definition of comfort food. The beef is super tender and deeply flavored, and the meat is sure to melt right in your mouth.
It’s also filled with vegetables that complement the beef flavors wonderfully, to complete the pot pie.
Asparagus and Prosciutto Puff Pastry Bundles make great appetizers for special occasions. They’re easy and tasty, and they look great!
When you are craving classic comfort food, an easy Skillet Chicken Pot is pure perfection! Using a few shortcuts, including ready made puff pastry, you can have this on the table in about 45 minutes.
A galette is a French dish similar to a pie or tart. This summery version has heirloom tomatoes, feta cheese and fresh herbs. It’s one of our favorite puff pastry recipes.
These easy Raspberry Cream Cheese Pinwheel Pastries are so tasty and look fun, too! Serve these up at your next get together for some sure wows!
These Gruyere, Mushroom, & Caramelized Onion Bites a great appetizer for the holiday season. Your guests will surely be impressed.
We love this Spinach Ricotta Brunch Bake casserole! It’s loaded with lots of tasty ingredients like bacon, cheddar cheese and red peppers. Perfect way to start your day!
This Mushroom Tart with Puff Pastry is a great lunch or meatless dinner option. It’s kind of like a pizza, but with puff pastry as the crust.
If you love the taste of buffalo wings, wait till you try these pastry puffs! It has all the flavors you expect, including hot sauce and blue cheese, in a fun tart form.
These Smoked Salmon and Cream Cheese Pastries are one of our favorite appetizers. They look so elegant, but are so easy to make.
These tasty little bites are topped with roasted tomatoes and gruyere cheese. It’s a great flavor combination!
When fresh, sweet peaches are in season, you have to try this Peaches and Cream Strudel. It’s an amazing dessert, and is great served hot with vanilla ice cream.
For an easy and filling snack or lunch, this Chicken and Spinach in Puff Pastry recipe is sure to be a hit. They only need six ingredients, and taste great!
This Asparagus Tart is a real treat when asparagus are in season.
The flavors of asparagus, ricotta cheese and buttery puff pastry compliment each other perfectly.
Here’s your new favorite holiday time appetizer. Creamy brie, tart fresh cranberries and a touch of fresh thyme make for delicious handheld treats all your guests will love.
Sometimes you just want to make a recipe without needing to gather a bunch of new ingredients, and not have to cook things you aren’t familiar with. This leftover turkey pot pie uses leftovers and ingredients you’ll already have, so you don’t need to shop.
Give everyone’s top game day food a unique twist with these Buffalo Chicken Salad Pastry Puffs. They taste great and are super easy to make.
This Greek and Turkish dessert just screams decadent. Flaky phyllo layered with a ground mixture of nuts and spices and drenched with plenty of honey and melted butter. This is pure rich deliciousness!
We love the flavors and textures in these easy Blueberry Almond Tarts. They’re tasty little treats that are perfect for summer.
Made in about minutes, this super tasty Strawberry Cream Cheese Danish is a great make ahead breakfast. Your whole family is going to love it!
This Apple Galette is an elegant looking French version of apple pie. It tastes amazing, and will get you plenty of wow’s when you present it.
Cronuts are a combination of doughnuts and croissants. This one is topped with a dulche de leche glaze, and tastes amazing!
We’re wrapping up this list of puff pastry recipes with the perfect centerpiece for your holiday appetizer spread. This Pesto Puff Pastry Wreath is as impressive to look at as it is delicious!
So there you go, thirty five great puff pastry recipes. Which one will become your summer favorite?
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Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers. This extensive tutorial walks through all the steps on How to Make Classic Puff Pastry with step-by-step photos, video and lots of tips!
Guide to Making Puff Pastry
When made correctly, puff pastry is a true work of culinary art. This light, crisp pastry shatters and melts when bitten into. You can make so many desserts (or savory bakes) with puff pastry: anything from a simple tart to a fruit turnover or even cinnamon rolls!
Puff pastry is an advanced baking skill and admittedly not the easiest baking project. But it’s a fun challenge to prepare, and you feel so accomplished when it’s done.
After reading through this tutorial, you’ll be equipped with all the knowledge you need to make it. However, a lot of the skills necessary in making puff pastry are ones that you will develop over time with repeated attempts and practice at making it. So don’t get discouraged if it isn’t perfect on your first attempt.
And, even if your puff pastry doesn’t turn out flawless the first time, you’ll likely still be left with some pretty awesome puff to make amazing homemade pastry.
Still not sure? Check out this Guide to Making Rough Puff. It’s a more streamlined and less fussy version of puff pastry. See more on the difference between the two below.
So, let’s get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
What Is Puff Pastry?
The end result is a very light and delicate pastry that has an amazing texture and taste. Can you buy it at the store? You absolutely can. But, if you are into baking, making it homemade is one of those bucket list baking items you have to check off.
I found that I really really enjoyed making it once I knew what I was doing. And because homemade puff pastry is made with your two hands, as opposed to a machine (which is how some bakeries and store-bought puff pastry is made), you can taste the love just a little bit more.
What’s the Difference Between Rough Puff and Full Puff Pastry
Classic puff pastry is a time-intensive process that requires precise rolling techniques and careful considerations of the ambient room temperature as well as the dough’s temperature.
Rough puff pastry is a less precise version, usually requiring less toil and time.
As demonstrated in the photo above, when baked, these two puff pastry versions look quite similar. The main difference is that the rough puff pastry isn’t as even in it’s rise as full puff pastry. But what it lacks in its evenness, it makes up for by being more tender since it is laminated a little bit less than full puff pastry, according to this particular recipe that is!
My recipe for puff pastry is laminated just a little bit less than full puff and isn’t laminated all at once, which means the gluten can relax between rolling out the dough.
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- unsalted butter (it’s highly recommended you use a good-quality European butter here, since they have a higher fat content, which means it is easier to roll and is extra yummy)
- all-purpose flour
- granulated sugar (this is just a small amount, to help improve flavor and color)
- kosher salt
- cold water
Here is a list of some of the primary tools I used in this recipe. You won’t necessarily choose to use them all, but they are exactly what I used here. Any links may contain affiliate links.
- Plastic wrap: I know some people are averse to plastic, but I really suggest using it here. It keeps the moisture in the dough during all the resting time in the refrigerator, and it helps the dough keep its shape during the lamination process. You could use parchment paper instead, but I find it trickier.
- Rolling pin: there are many different styles out there. Use the one you are most comfortable with. I actually use two rolling pins nearly every time I roll anything out, one tapered french dowel rolling pin and one straight dowel rolling pin.
- Tape: This is used to give a general marker of where to roll out your dough. It is very helpful, but not essential.
- Bench scraper: This helps keep your dough in the correct shape, but it’s not absolutely essential.
- Ruler: Useful for ensuring your dough is rolled out to the proper amounts. If possible, one longer than 12 inches since the dough should be rolled out to 14 inches.
- Pastry wheel: This is helpful for using with puff pastry in general, but I use it hear to clean up the edges of the dough while I’m laminating.
- Dry pastry brush: To get any excess flour off the dough.
- A sheet tray: For holding the dough in the refrigerator while it rests.
- An instant-read thermometer: I used a thermometer in the beginning when I was learning what was an ok temperature for the dough to be rolled out. However, this is really just an extra.
Do you really need all those tools? Well, I suppose at the end of the day, all you really need is a rolling pin and a bowl. However, using the above-mentioned tools (which is everything I use when making puff pastry) makes making puff pastry easier.
Overview of Steps
There are quite a few steps needed to make this recipe. While they are listed in very full detail below in the recipe, I thought it would be helpful to give a brief overview description of what is needed to complete this full puff pastry recipe.
- Rest/chill the dough and butter in the refrigerator.
- Rest/chill the dough in the freezer for 15 minutes and refrigerator for 20 minutes to an hour.
- Roll out and complete 4th and 5th lamination.
- Roll out and complete 6th and final (7th) lamination.
- Rest/chill the dough atleast 4 hours in the refrigerator (then the dough is ready to use!)
The ambient temperature of your home, as well as the temperature of your butter/dough, is incredibly important when it comes to making puff pastry.
One of the keys to keeping those laminated layers intact is to make sure the butter doesn’t melt. If it melts or gets too soft, it will be incorporated into the dough, as opposed to staying as a thin layer alternating with the dough.
If your house is very hot, you may need to chill your dough for longer than called for in between lamination.
How do you know if your puff pastry is too warm?
While you’re starting out, the best trick is to use an instant-read thermometer to read the temperature of the dough. I only recommend doing this if you are new to making puff pastry, so you can get an understanding of how the dough should feel when it’s at the correct temperature. This is because, in order to take the temperature of the dough, the probe needs to be stuck in the middle of the dough, which punctures a hole in the laminated layers. This isn’t ideal, but useful for learning how to get the right chilling time for the dough.
I found that the best temperature for rolling out the dough was somewhere around 40ºF – 50ºF. Better if it’s closer to 40 than 50, but within that range works best. Once you understand what the dough feels like at that temperature, you won’t need to use the thermometer anymore.
The best tip for rolling out pastry is to ensure the dough is at the proper temperature! If it’s too soft, it becomes easy to compress and smush the butter while rolling it. If it’s too hard, well, then it’s just a pain in the neck. Luckily, because butter is added to the detramp and flour is added to the beurrage, the puff pastry dough is less likely to get too hard in the refrigerator. The only real way it can get too hard is if it is accidentally left in the freezer.
All About Lamination
If you don’t already know, pastry lamination refers to the technique of layering butter and dough together. It is achieved through rolling the dough thin–as neat as possible–and then folding it over itself several times. Each time the dough is rolled out and folded is referred to as a turn. The traditional puff pastry has 6 turns. This recipe technically has 7 turns, counting the process of adding the beurrage to the détrempe.
Rolling out puff pastry is definitely a skill you get better at over time with practice. Find a rolling pin that feels comfortable to you. I prefer a dowl rolling pin, as opposed to one with handles, but the type of rolling pin really doesn’t matter; what matters most is you are able to direct the dough properly with it, since keeping the dough neat is important when it comes to classic puff pastry.
Keeping the dough neat is important for full puff pastry to keep the integrity of the alternating layers. In other words, you want to make sure you always roll it out to a rectangle that, when folded as a trifold, each edge is as close to being the same size as possible.
It’s less important to roll it out to the size instructed in the recipe than it is to make sure the rectangle is even. Throughout my time making puff pastry, I’ve rolled it out to many different dimensions with success but always tried to maintain the straight, parallel sides of the dough rectangle.
Lamination Reference Guide:
- 1st lamination (when you add the butter)
- 2nd lamination
- 3rd lamination
- Rest 15 minutes in the freezer plus 1 hour in the refrigerator
- 4th lamination
- 5th lamination
- 6th lamination
- 7th lamination
- Rest 4 hours in the refrigerator
- Use as desired, or freeze
Tips for Rolling Out Pastry
Ideally, when the dough is rolled out, it is done so with even strokes away from you and the pin, as opposed to pushing downward. This is to maintain even alternating layers of butter and dough. As I said, this takes practice. Be patient with yourself.
- Make sure the dough is at the proper temperature. If it’s too soft, it becomes easy to compress and smush the butter while you are rolling it. If it’s too hard, well then it’s just a pain in the neck. It should be around 40ºF – 50ºF.
- Flour the work surface. If your pastry sticks to your work surface, it’s going to mess up the lamination. You can always (and should) brush off any excess with a dry pastry brush.
- Occasionally flip the laminated dough over when rolling to ensure it doesn’t stick and to help get even layers.
- Before beginning a turn, use the rolling pin to “get the dough ready to roll” by lightly pressing the rolling pin perpendicular to the dough all along the surface to lengthen and flatten it. This helps keep the rectangle by conditioning the dough to keep its shape. Please reference the video to see this in action.
- If your dough starts to fight you to be rolled out, it means it needs more chilling time to relax the gluten. If you are really struggling at the end, you can skip the 7th lamination. It’ll still be ultra-flaky with 6, as that is the traditional amount puff pastry is folded.
We All Need Proper Rest, and So Does Pastry
One of the pivotal aspects of this recipe is the resting time in between the steps. The puff pastry has three resting periods during the preparation of the pastry and one resting period (the longest) once all the lamination is completed.
Resting the dough ensures the butter maintains the proper chilled temperature, but it also allows time for some of the built-up gluten to relax. Gluten grows naturally when the dough is handled and rolled out. Allowing the dough to rest makes it easier to roll out during lamination.
You will notice that it’s harder to roll out the dough on the last set of turns than it is compared to the first turn. That is totally fine. It’s best not to force it if the dough is contracting a lot, and instead, just roll it out in a smaller rectangle. You can skip the final lamination (the 7th) if it is too difficult to roll out. I never encountered that problem in testing, because I thoroughly chilled my dough as instructed, but if you run into it, just skip the final fold.
How to Store Finished Puff Pastry
Puff pastry can be stored in the refrigerator for one (or at the very most two) days, but for any significant length of time, it should be stored in the freezer. This is because the dough becomes very wet and sticky as it sits in the refrigerator, causing you to have to add more flour to the dough once it’s handled.
There are two ways I recommend storing it in the freezer. This recipe makes 2 batches of puff pastry. Once the dough is fully laminated, slice the dough in half. The dough can be stored as it is, for up to one day in the refrigerator or 3-6 months in the freezer.
Or, you can store it rolled out. Roll the dough out to a ¼” thickness and place it on a piece of parchment. It’s most ideal to store it flat like this way because then, it can be removed from the refrigerator and freezer and formed however you plan to use it. Or, if you don’t have the space to store a flat piece of puff pastry in your freezer, you can roll the puff pastry up in the parchment and store it like that. If you are storing it in a freezer, it should be defrosted in the refrigerator before attempting to unroll it.
If you are in a hurry, puff pastry can be defrosted at room temperature, but be sure to chill it again before baking to firm up the butter.
Recipe Ideas to use with your Homemade Puff Pastry
There are virtually endless ways to use puff pastry.
- In place of pie crust with a lot of recipes calling for pie dough.
- Savory or sweet tarts
- Cheese straws
- Cinnamon twists
- As the top for pot pies (like Chicken Pot Pie or Beef Pot Pie)
- Appetizers (such as spinach puffs or caramelized onion tarts)
- Cinnamon rolls
Baking Instructions for Homemade Puff Pastry
Generally speaking, puff pastry should be rolled out to a thickness of ⅛” to ¼”. Once rolled, it can be formed into whatever shape the instructions call for.
Most of the time, it should be baked at 400ºF on the middle rack until the pastry is golden. However, it’s always best to consult the baking instructions of the individual recipe you plan to make.
More Pastry Recipes
Want to check off some more bakes of your baking bucket list? Check out this list!
I am so honored when you make a recipe from my site! If you make this Puff Pastry Recipe, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers. This extensive tutorial walks through all the steps on How to Make Classic Puff Pastry with step-by-step photos, video and lots of tips! If you are confused about any steps, or want more information be sure to check out the article written above this recipe.
- Prep Time:
- Total Time:
- Yield: 2 pounds, 5 ounces
For the Détrempe (dough):
- butter (), softened
- granulated sugar
- kosher salt
- () all purpose Flour
- () cold water
- sticks (339 grams) cold unsalted butter, diced
- () all-purpose flour
To Make the Détrempe:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt on low speed.
- With the mixer running, slowly stream 1 cup of very cold water into the dough. Mix until most of the dough comes together around the paddle. Shut off the mixer. Scrape together the dough and transfer it to a work surface. The dough should hold together easily when it is picked up. If there are any dry patches on the bottom of the bowl spritz with a little bit of ice water just until they come together and combine with the dough.
- Shape the dough into a rough 7×8” rectangle and wrap in plastic.
Make the Beurrage:
Laminating the Dough:
- On a lightly floured work surface, roll the detramp (dough), dusting with flour as necessary, to a 18 by 8” rectangle. Brush off any excess flour using a dry pastry brush.
- Grab the top short side of the detramp and fold it over the beurrage. Repeat with the bottom short side up over beurrage. The two dough edges should overlap. Gently pinch together the seams. Press together the seams on the long end. You have now technically made your first turn, of dough butter dough.
- Now, make the second, “simple” turn. Roll out the dough to a 18”x10” rectangle. Do your best to lightly push the dough away from you or towards you instead of pressing down on the dough and squishing the layers. Using a ruler to guide, straighten the outer edge of the dough by trimming it using a pastry wheel or a long, sharp knife. The goal is to start with a neat rectangle to help keep the rectangular shape intact throughout the lamination process.
- Once the edges are cleaned up with sharp corners, grab the top short side of the dough rectangle and fold the dough ⅓ of the way down. Repeat the fold with the bottom short side, like a business letter. Gently press down on the layers with a rolling pin, so the layers stick together.
- Rotate the dough clockwise 90 degrees, so the long edge with the open seam is now vertical and facing your right (reference the video or step-by-step photos to see this in action). Repeat the folding process one more time.
- Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour, or until thoroughly chilled.
- Repeat this process to make 4 more simple turns, chilling every 2 turns, for a grand total of 7 turns and two chilling periods. See the lamination schedule for a list of turns and chilling periods, as well as tips for troubleshooting.
- Wrap the puff pastry in plastic wrap and let it rest for 4 hours. After it has chilled, it is ready to use.
Looking for a quick reference guide for the lamination schedule? See the section above called “Lamination”
Keywords: Full Puff Pastry, Homemade Puff Pastry
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The best part? Puff pastry is so easy to work with! If you find it in the freezer section, just be sure to let it thaw in the refrigerator overnight and you’ll be able to whip up flaky recipes, like pop tarts, spinach puffs, or melty baked brie in no time. You can even use the handy ingredient for quick family dinners like pot pie topped with puff pastry. Ree likes the way the dough stays light and airy in her puff pastry pizza. “They’re so incredibly easy to make with really impressive results,” she says. So what are you waiting for? Head to the store to pick up a package of puff pastry today!
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Cranberry Brie Bites
Not only are these brie and cranberry appetizers adorably fun to serve, but they’re easy to prep ahead for easy holiday entertaining, too. You can even freeze them up to one week in advance.
Get the Cranberry Brie Bites recipe.
Whether it’s football Sunday or a New Year’s Eve party, these sausage rolls will be a hit with your friends and family. Be sure to serve them up with mustard for dipping!
Get the Sausage Rolls recipe.
This savory tart is a dinnertime show-stopper. You can use regular orange carrots, but if you can find rainbow carrots at the store or farmer’s market, it’ll look even more colorful on the table.
Get the Carrot Tart recipe.
Vegetarian Pot Pie
Any pot pie can be topped with puff pastry, even this veggie version that’s loaded with white beans and mushrooms. It’ll form a golden crust that’s totally irresistible.
Get the Vegetarian Pot Pie recipe.
This fruit tart is a simple yet impressive summer dessert thanks to the puff pastry and fresh peaches. The fresh raspberry melba sauce is the perfect finishing touch.
Get Ree’s Peach-Melba Tart recipe.
Puff Pastry Pizza
The Pioneer Woman
Skip the homemade dough in favor of this lighter take on pizza night. It also makes for a pretty appetizer when cut into strips or squares.
Get Ree’s Puff Pastry Pizza recipe.
Thanksgiving Leftover Pot Pies
To make these cute individual pies, the puff pastry is cut out using a 4 1/2-inch round cutter and baked separately so it doesn’t get soggy. Feel free to use leftover turkey or rotisserie chicken during the week.
Get Ree’s Thanksgiving Leftover Pot Pies recipe.
PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR ANN SPENCER
Think of the flaky layers in a croissant, then imagine them in everything from appetizers to desserts. Sounds awesome, right? Puff pastry dough makes it all possible. It’s a real game-changer in the kitchen, but making it from scratch is a rather involved process, including lots of butter and lots of dough folding. Luckily, 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 33 best puff pastry recipes for inspiration on what to do with it (hint: EVERYTHING).
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.
Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We’ve found that, not only is store bought puff pastry much more convenient, but it’s also incredibly delicious. We’re particularly fond of this brand, and honestly don’t think we could make a better version if we tried.
Get the Beef Wellington recipe.
This classic tart construction relies on fruit being laid over caramel then topped with puff pastry. The caramel might be a little tricky, but we promise going low and slow and resisting the urge to stir is the way to make sure that you have the perfect caramelized bottom.
Get the Tarte Tatin recipe.
EMILY HLAVAC GREEN
French palmiers, also known as elephant ears due to their shape, are delicious and so simple to make. Sugar is sprinkled on top of flaky layers of puff pastry and then rolled so that when cut the cookies look like little hearts. So cute!
Get the Easy Palmiers recipe.
Put those perfect summer tomatoes to good use in this stunning tomato and feta tart. It requires just few simple ingredients (and almost no effort). Store-bought puff pastry gives you a buttery, flaky crust without the fuss of making your own crust.
Get the Tomato Tart recipe.
French Apple Tart
This tart is so easy to make and uses a store-bought puff pastry, meaning it can be ready in under an hour. The glaze uses a little Grand Marnier, which can be left out or replaced with rum or cognac. It really brings the whole tart together and we highly recommend it!
Get the French Apple Tart recipe.
Galette De Rois
While Mardi Gras king cake is made of a yeasted dough rolled with a cinnamon sugar filling, galette de rois is made of puff pastry sheets filled with almond frangipane and jam. Prior to baking, the puff pastry is scored and egg washed, giving the final pastry a beautiful golden hue.
Get the Galette De Rois recipe.
Beef Wellington Bites
These puff pastry recipes turn this frozen dough into dishes that are as flaky as they are delicious. There may be a few crumbs, but there definitely won’t be leftovers!
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I’ll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Go to Recipe
Nutella Hand Pies
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste of Home Test Kitchen
Beef Stew Skillet Pie
Puff pastry makes a pretty topping for this homey skillet potpie. —Josh Rink, Milwaukee, Wisconsin
Fontina Asparagus Tart
Lamb Pastry Bundles
This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! —Tess Konter, New York, New York
Blood Orange Caramel Tarte Tatin
I never had blood oranges until I moved to California. The season is short, so I use them in everything while I can get them. That sweet orange flavor with some brown sugar is a perfect combination. Whenever I have something to go to, my friends demand that I bring this dessert. —Pamela Butkowski, Hermosa Beach, California
Brie Cherry Pastry Cups
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Sunny-Side-Up Herbed Tart
Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California
Chicken Marsala en Croute
I love puff pastry and chicken Marsala, so I decided to combine the two. The result is a very special meal perfect for Sunday dinner or any special occasion. Be sure to keep the puff pastry chilled so it is easier to work with. —Lorraine Russo, Mahwah, New Jersey
Puff Pastry Chicken Potpie
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It’s easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
This is an outstanding dessert for special fall gatherings. The smooth pumpkin puree pairs well with the crunchy puff pastry.
Classic Beef Wellingtons
Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
Caramelized Fennel Tarts
Fennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a side dish and as an appetizer.—Lisa Speer, Palm Beach, Florida
Spinach and Feta Bourekas
Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey
Puff Pastry Danishes
Even though they’re simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad’s favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
Puff Pastry Apple Strudel
This puff pastry apple strudel is such a fun recipe. It can be served alone or with a side salad. Different types of cheese, like goat, feta or jack, can be used in this dish. —Donna-Marie Ryan, Topsfield, Massachusetts
While you can make them a little in advance, these blueberry turnovers are best served the day they’re made. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peppermint Puff Pastry Sticks
I wanted to impress my husband’s family with something you’d expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
Provolone Beef Pastry Pockets
My children always make sure they’re home when they find out we’re having these pockets for dinner. They’re a smart way to use leftover pot roast. —Karen Burkett, Reseda, California
Spicy Crab Salad Tapas
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
Butternut, Kale and Cashew Squares
Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch or lunch, or as a dinner entree. You also can make the pieces smaller and serve it as an appetizer. —Arlene Erlbach, Morton Grove, Illinois
Creamy Chicken Vol-au-Vent
My friends and I have been getting together for “ladies lunches” for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
Onion Brie Appetizers
Guests will think you spent hours preparing these cute appetizers, but they’re really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific.
-Carole Resnick, Cleveland, Ohio
My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It’s a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin
Southern Brunch Pastry Puff
My family just about jumps out of bed when the smell of eggs, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty M. Leddick, Chester, South Carolina
Air-Fryer Ham and Brie Pastries
Fancy appetizers don’t have to be difficult. In fact, this recipe proves it’s easy to make something impressive. You can prep these pastries ahead of time and pop them into the air fryer just as your guests arrive. —Jenn Tidwell, Fair Oaks, California
Caramel Apple Strudel
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family’s heritage. —Sarah Haengel, Bowie, Maryland
Gruyere & Caramelized Onion Tarts
Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. —Lisa Speer, Palm Beach, Florida
After our son grew fond of a fast-food restaurant’s fried burritos, I created this recipe by substituting beef with chicken and skipping the frying. It’s been a hit with our family ever since! —Nancy Coates, Oro Valley, Arizona
Shrimp Puff Pastry Triangles
Shrimp de Jonghe was invented in Chicago. It is usually baked and served in a casserole dish, but my version is handheld. In these shrimp puff pastry triangles, the shrimp filling is perfect with the crunchy pastry dough. —Arlene Erlbach, Morton Grove, Illinois
Chocolate Banana Bundles
Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Honeyed Pears in Puff Pastry
A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee
Pancetta, Pear & Pecan Puffs
I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They’re the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. —Jaye Beeler, Grand Rapids, Michigan
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Smoked Salmon Bites with Shallot Sauce
Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California
Mini Party Burgers
We love finger foods in the South. For parties, I make mini burgers in advance and then wrap them in pastry, bake them and serve them with assorted sauces. —Monica Flatford, Knoxville, Tennessee
Aussie Sausage Rolls
Puffed Apple Pastries
For a little extra indulgence, serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be substituted for the apple. —Taste of Home Test Kitchen
Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
(Galaktoboureko is another Greek recipe that uses phyllo dough—it’s a custard-based dessert that goes great with coffee.)
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They’re so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Quiche Pastry Cups
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we’d find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California
Sweet Almond Twists
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they’re best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Mini Sausage Pies
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Peanut Butter Cup Napoleons
Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
Cranberry Bacon Galette
Sweet, smoky, tangy, fresh: The flavors in this distinctive appetizer are sure to perk up taste buds for dinner. I sprinkle the warm squares with basil and then add a dollop or two of the mascarpone cheese topping. —Merry Graham, Newhall, California