25 Savory Puff Pastry Recipes You Haven’t Tried Before (2024)

FAQs

25 Savory Puff Pastry Recipes You Haven’t Tried Before? ›

Puff pastry does need some gluten development but, because of the amount of rolling out that will happen during lamination, it is very easy to overwork a dough which makes it incredibly hard to use and can cause a lot of shrinkage.

Puff pastry does need some gluten development but, because of the amount of rolling out that will happen during lamination, it is very easy to overwork a dough which makes it incredibly hard to use and can cause a lot of shrinkage.

If you're making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won't have to transfer the dough with the extra weight and risk tearing it. For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

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.

Lightly roll out the puff pastry: Dust the top of the puff with just a little flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging and make the pastry even.

Puff pastries are a distinct type of pastry that features layers of butter-covered dough rolled and folded over each other. Puff pastries are so named because they puff up when baked. They are not ideal for optimal health or weight loss diets, as they are high in calories and fat.

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.

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. You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Pastry should be at room temperature for rolling (to make it more pliable), but chilled before baking (so the buttery layers remain separate).

I do line the base of the pie with pastry, which is optional – but I love it. You blind bake the pastry slightly to prevent a completely soggy bottom however. The sides of the puff pastry when blind baking may puff slightly, but that is totally okay.

Is butter or egg better on puff pastry? ›

The Los Angeles Times notes that butter can still be used as a "wash," but it yields different results than egg: Instead of imparting color or crispness, it offers a more luxurious flavor and softness.

Plus, these puff pastries possess processed, refined carbohydrates, which we already know can increase blood sugar levels and promote an inflammatory response.

The document lists common faults that can occur when baking pastries such as lack of volume, shrinkage, fat seeping, tough pastries, and excessive flakiness. It then provides potential causes for each fault including issues with ingredients, technique, and oven temperature.

Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Puff pastry can be tricky to work with and needs to be treated with care and respect to ensure good results. By following a few simple guidelines you can have perfect puff pastry every time. The keys to ensuring that you get crisp, flaky layers from your pastry are concerned with temperature and handling.

Temperature is a key factor in baking up puff pasty that actually puffs. Set the oven dial too low, and the pastry is likely to fall flat. Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise.

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.