puff pastry recipes

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes.

Easy Homemade Puff Pastry

all-purpose flour

salt

unsalted butter ((2 1/2 sticks), cold)

water

Place the flour and salt in a large bowl and whisk to combine.

Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.

Stir in the cold water until a thick dough forms.

Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.

Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.

Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.

Fold the dough in thirds, like a letter.

Turn 90 degrees, roll and fold again.

Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

https://www.youtube.com/watch?v=tXO6Bk96wAE

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes.

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Mille-Feuille 

6 1/2 oz (200 g) puff pastry

(15 ml) milk

(5 ml) sugar

(500 ml) milk

vanilla bean

(150 ml) sugar

(75 ml) flour

eggs

(250 ml) 35% whipping cream

(60 ml) sugar

(2.5 ml) vanilla extract

(250 ml) icing sugar

(10 to 15 ml) water

oz (30 g) chocolate

Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper. 

Roll out the puff pastry into a 3-mm (1/8-inch) thick 40 x 20-cm (16 x 8-inch) rectangle. Put the dough onto the baking sheet and refrigerate for 30 minutes. 

With the rack in the middle position, preheat the oven to 200 °C (400 °F). 

Prick entire surface of the dough with a fork. Brush with the milk and sprinkle with the sugar. Bake for about 15 minutes. Let cool.  

In a small saucepan, pour the milk. With the tip of a knife, remove the seeds from the vanilla bean and add to the milk. Gently heat the milk until it simmers. 

In a saucepan, combine the sugar and flour. Add the eggs and whisk until the mixture is light and fluffy. Whisk in a little hot milk to the egg mixture, and then continue with the remaining milk. Cook over medium heat while whisking constantly. 

Remove from the heat at the first boil. Transfer to a bowl and place plastic wrap directly on the hot cream. Let cool. 

Refrigerate until completely chilled, about 3 hours.  

Pastry Cream

In a bowl, whip the cream, sugar and vanilla. Keep cold.  

Whipped cream 

In a bowl, combine the icing sugar with the water. Set aside.  

Frosting

Slice the baked and cooled puff pastry rectangle crosswise into 3 even strips. Cover a first dough strip with pastry cream and cover with a second strip of dough. Top with whipped cream, then cover with the last piece of puff pastry. Frost the top of the mille-feuille. 

Melt the chocolate in the microwave oven. Pour the chocolate in a small cone-shaped parchment paper and cut the tip. 

Draw straight lines on the frosting, then run a knife in the opposite direction to form a marbled pattern. 

Assembly

delicious! 
The only problem i had was the white powdered sugar and water mixture. Is just didn't spread well. it was thick and i had enough for barely a quarter of the pastry. where did i go wrong?

Easy to make and simply delicious. I have to double the recipe when I make it. I also put the finished mille feuilles in the freezer a few hows then cut them. Sure helps alot

I just had one problem with this recipe, &amp; would like to know where i went wrong! The cream was all watery after i left it for 3 hours in the fridge, &amp; how do i now make it more pudding like? My husband loves this pastry &amp; when we found it on this site he wanted me to make him it, it reminds him of being back at home. Please help, i did have alot of fun trying this &amp; making it, now i am just stuck on what happened! Great recipe though!

These easy Puff Pastry Cinnamon Rolls use puff pastry instead of regular yeast dough for quick, easy cinnamon rolls that taste absolutely delicious!

Puff Pastry Cinnamon Rolls

pecans

puff pastry (17.3 ounces 2 sheets) (thawed

unsalted butter (melted)

brown sugar

sugar

cinnamon

vanilla extract

milk (plus 1 to 3 teaspoons as needed)

Preheat the oven to 350 degrees F. Spread the pecans on an ungreased baking sheet. Place in the oven and bake until the pecans are toasted, fragrant, and light tan on the inside when broken in half, about 8 to 12 minutes. Stir the pan once halfway through, set a timer, and don&#x27;t walk away during the last few minutes (nuts love to burn at the last moment). Transfer to a cutting board, then finely chop. Set aside.

Line a baking sheet with parchment paper, set aside.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt.

On a lightly floured work surface, unfold 1 sheet of puff pastry so that the folds open left to right and the seams run vertical. Roll it to a 10-inch square (if it is not already). Lightly brush the sheet all the way to its edges with half of the melted butter. Leaving a 1-inch border on all sides of the puff pastry, sprinkle each sheet with half of the sugar mixture.      Starting with the end closest to you (the &quot;bottom&quot; of the square), tightly roll the pastry up and away from you like a sleeping bag around the filling. The roll will expand sideways somewhat and a bit of the sugar will fall out, which is fine. End seam-side down. Trim off about ½ inch from each end of the roll and discard. With a serrated knife, slice the roll in 8 equal pieces. Each will be about 1 1/3 inches wide. Arrange each piece, spiral side facing up, on the parchment-lined baking sheet. Repeat with the second sheet of puff pastry and remaining filling, spacing the rolls evenly and allowing them plenty of room to spread.

Bake the rolls for 18 to 22 minutes until they are golden brown on top and firm to the touch. Place the pan on a wire rack and let cool.

While the rolls cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon milk. The glaze should be a little thick, but still pour easily. If you’d like it thicker, add more powdered sugar; for a thinner glaze, add more milk 1 teaspoon at a time. For easy frosting, scoot the rolls on the parchment paper so that they are touching at the edges. Drizzle the glaze over the top of the rolls then immediately sprinkle with pecans. Let the glaze set for a few minutes. Serve warm or at room temperature.

Light golden layers of pastry topped with slices of sweet apples makes this French-style tart a winner!

Apple galette

(25 x 25cm) puff pastry sheet

Granny Smith apples, peeled, thinly sliced

tbsp butter

tbsp caster sugar

Reminisce with a childhood favourite with this classic vanilla slice recipe.

Vanilla slice

puff pastry sheets

milliliters (1 cup) milk

vanilla bean, split

cornflour

custard powder

(1 cup) caster sugar

milliliters (3 cups) thickened cream

unsalted butter

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=EyMW9rOTE6v_Syc8HcBX5XINvWUWJHcl&=domain=del

EyMW9rOTE6v_Syc8HcBX5XINvWUWJHcl

This Spinach and Feta Tarte Soleil Is an Easy and Impressive Appetizer That Can Be Whipped Up in Less Than One Hour, and No Fancy...

Spinach and Feta Tarte Soleil

Spinach 2 (10-oz) packages

Scallions 2

tbsp

Feta cheese 2½ oz

cloves

Lemon zest 1 tbsp

Kosher Salt

Black pepper ¼ tsp

Frozen puff pastry 1 (17.3-oz) package

All-purpose flour 1 tbsp

Eggs 1

Make filling

In a bowl, mix together chopped spinach, 2 finely chopped scallions, 2 tablespoons finely chopped dill, 2½ ounces crumbled Greek feta, 2 cloves minced garlic, 1 tablespoon lemon zest, kosher salt to taste, and ¼ tsp freshly ground black pepper.


Prepare pastry

Place one of the pastry sheets on a lightly floured piece of parchment paper. Roll out the pastry to form a 12-inch square. Use a pot lid or a plate to cut out a 10 or 11-inch circle in diameter. Transfer to a baking sheet and chill while you prepare the second sheet of pastry.


Preheat oven

Brush pastry with egg wash

Remove the chilled pastry sheet from the fridge and brush the egg wash all along the edges.


Assemble tarte

Spread the filling over, leaving a ½ -inch border. Top with the second circle and press gently to seal.


Slice rays 

Place a 2-inch bowl or glass in the center of the pastry. Transfer the tarte with parchment paper to a work surface. Using a sharp knife, cut away from the bowl 12 to 16 even rays, depending upon how big your puff pastry circle is.  


Twist rays

Gently transfer the tarte with parchment paper back to the baking sheet. Working with one ray at a time, carefully twist 3 or 4 times. Brush all over with egg wash. Season with more salt and pepper if you wish. 


Bake

Bake the tarte in the middle of the oven for 30-35 minutes or until well-browned.


Serve

Let the tarte slightly cool before transferring it to a serving platter. Serve with a dip of your choice and enjoy! 


<p>Amazing cocktail party appetizer! Thanks!</p>


https://www.youtube.com/embed/ZIF-6CFsYxk?feature=oembed

Delicious sticky bus perfect for Christmas morning breakfast! So much easier than traditional sticky buns, since there is no dough to rise. You can get right to the fun part of filling, slicing and baking!

Sticky Buns Recipe

Wewalka Puff Pastry

For filling:

(25 grams) white sugar

(23 grams) brown sugar

½ teaspoon (2.5 milliliters) cinnamon

(10 milliliters) orange zest

(60 milliliters) butter, melted and cooled

(110 grams) raisins

For extra sticky bun sauce:

(60 grams) butter

(2.5 milliliters) cinnamon

(30 milliliters) orange juice

https://www.youtube.com/watch?v=eUTos1fqR5Y

#entertainingwithbeth #AD #PuffPastryRecipes
Special Thanks to Wewalka for Sponsoring and Collaborating with me on this video. #AD To find out where you can buy their puff pastry near you visit http://wewalka.us/

________________________________________________________________

EASY STICKY BUNS
Makes 6 large buns in a jumbo muffin tin
Or Makes 8 buns in a standard size muffin tin 

INGREDIENTS:
1 package of Wewalka Puff Pastry

For filling:
2 tablespoon (25g) white sugar
2 tablespoon (23g) brown sugar
½ teaspoon (2.5ml) ground cinnamon
2 teaspoon (10ml) orange zest
4 tablespoon (60ml) butter, melted and cooled
¾ cup (110g) raisins
¾ cup (110g) pecans 

For extra sticky sauce:
4 tablespoon (60g) butter
2 tablespoon (25g) white sugar
2 tablespoon (23g) brown sugar
½ teaspoon (2.5ml) cinnamon
2 tablespoon (30ml) freshly squeezed orange juice

METHOD:
Preheat oven to 425F (218C)

Melt the butter and place it in the refrigerator for 10 minutes or until cooled. 

Meanwhile, in a small bowl mix together the filling. Combine the sugars, cinnamon, and orange zest. Set aside.

In another small bowl combine the raisins and the pecans, stir to combine and set aside.

Unroll the puff pastry. Spoon the cooled melted butter all over the pastry so that it is completely covered. Then sprinkle the filling over the top, spreading it out over the pastry so that the entire surface is covered. 

Sprinkle the raisins and pecans on top of the filling, distributing them across the pastry.  

Then starting at the short end of the pastry begin to roll the pastry up into a log, away from you, peeling back the parchment paper as you go. Continue to roll until the end and your log is positioned seam side down. 

For jumbo buns, cut the log in half and then cut each half into 3 equal sized slices. For mini sticky buns cut the log in half, and then slice each half into 4 equal slices.

Place each slice of dough, cut side up, in a muffin tin that has been sprayed with baking spray.

Bake at 425F for 25 minutes. 

For the extra sticky sauce. In a small saucepan melt the butter, add the sugars and cinnamon and whisk to combine. Heat on medium-high heat until the sugars begins to dissolve and thicken. Then whisk in the orange juice. 

Allow the buns to cool slightly and then remove them from the tin and place them on a plate upside down to expose the sticky side of the bun. Spoon the extra sticky sauce over the buns if desired. 


MINI HAM & CHEESE CROISSANTS
Makes 16 croissants

INGREDIENTS:
1 package of Wewalka Puff Pastry
8 slices baby Swiss Cheese slices 
8 slices Black Forest Ham
1 egg, beaten


METHOD:
Preheat oven to 425F (218C).

Slice the Swiss cheese squares on the diagonal to create triangles and set them aside. Cut the ham slices in half and set aside.

Unroll the puff pastry. Be sure to orient it towards you in the landscape position, with the short sides at the ends. Then cut the pastry sheet in half. Then cut each half in half. You will now have 4 vertical strips.

Then cut each strip in half, horizontally, to create 8 squares. Then cut each square down the diagonal to create 16 triangles. Transfer the parchment paper with the triangles on top of a baking sheet. 


Orient the triangles so the pointy end is facing away from you and the straight edge is closest to you. Place the cheese triangle on top of the pastry triangle so they fit together. Then bunch the ham up into a little log, at the straight edge, and roll away from you creating a crescent roll. 

Brush each crescent with the egg wash and bake at 425F (218C) for 25-30 minutes until the pastry is golden brown and the croissants are nicely puffed up.


FRENCH APPLE BREAKFAST PASTRIES
Makes 9 pastries

INGREDIENTS:
1 package of Wewalka Puff Pastry
½ (120ml) cup of unsweetened apple sauce
5 small Gala apples
1 egg, beaten 
¼ cup (60ml) of apple jelly
powdered sugar for dusting

METHOD:
Preheat oven to 425F (218C).

Peel apples and slice off the 4 sides with a sharp knife, leaving a square core and 4 “apple cheeks”.

Place each apple “cheek” cut side down and slice it very thinly keeping it intact on your board. 

Unroll the puff pastry. Be sure to orient the pastry in the landscape position with the short sides at the ends. Cut the pastry in 3 vertical strips.

Cut each vertical strip into thirds, creating 9 equal-sized squares. Transfer the parchment paper with the squares to a baking sheet.

Brush egg wash around the perimeter of each square of pastry. Place 1 ½ tablespoons of apple sauce in the center of each pastry square. Place an apple cheek on top of the apple sauce. Fold the corners of the pastry up to meet the apple. Then brush with more egg wash to adhere.

Bake at 425F for 25 minutes. Corners will come loose from the apple during baking and create a pretty flat pastry with turned up edges. 

Meanwhile, warm apple jelly in a small saucepan until liquefied. 

Once pastries are done, brush each one with the apple jelly. Then allow to cool for 10 minutes and dust with powdered sugar.

3 Puff Pastry Brunch Recipes

This easy Armenian Cheese Borek (Boreg) recipe only has 4 ingredients, and 1 is optional. Making flaky, cheesy boreks is a breeze with store-bought puff pastry.

Easy Cheese Borek (Armenian Cheese Turnovers)

(17.3-to-18.3 ounce) package puff pastry

parsley (optional)

egg (beaten)

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Thaw the puff pastry and unfold it. Flour generously so it doesn&#x27;t stick to your work surface. Cut it along the folds into three strips. Gently roll each piece lengthwise on a lightly floured surface until it is about 10 to 11 inches in length. Then cut each long rectangle into three squares. Each puff pastry sheet will yield 9 squares, 18 in total between both sheets. These boreks will be a bit larger.

If using Pepperidge Farm brand puff pastry which is folded into thirds:

Thaw the puff pastry and unroll it. Flour generously so it doesn&#039;t stick to your work surface. Cut into four strips width-wise and then three strips lengthwise. Each puff pastry sheet will yield 12 squares, 24 in total between both sheets. These boreks will be a bit smaller. You can make them even smaller but cutting these sheets into 16 squares each to yield 32 mini boreks.

If using parsley, mix it into the feta cheese. Place a heaping tablespoon of feta cheese into the center of each square, packing it together (use a bit less for the smaller boreks). Fold the squares into either triangles or rectangles depending on your preference. Press the edges together with your fingers and then the tines of a fork to seal them well (they should seal easily, but if they do not, feel free to brush egg wash along the edge before pressing the dough together).

Place the boreks on the parchment-lined baking sheets and brush the tops with the beaten egg. Bake for about 18 to 20 minutes, switching the pans from top to bottom halfway through, until the tops are golden brown. Allow the boreks to cool slightly and serve either warm or at room temperature. The boreks are freshest served the day they are baked, but if necessary store leftovers in a sealed container at room temperature.

If using another puff pastry brand which is rolled:

This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time.  This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period.  No multiple turns, folds, chill and rolls required.  The pastry is incredibly tender and airy with lots of pillowy layers.

Easy Puff Pastry Recipe [Rough Puff Pastry]

tbsp salted butter (I use Hiland Dairy)

(2 loose cups) all purpose flour ((fluff,

(1/2 tsp) salt

(1 1/4 cup) salted butter (I use Hiland Dairy)

(1/2 cup) ice water

flour

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Place the butter cubes in the freezer until ready to use.

Prepare and chill the butter:

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter.  You don&#039;t want there to be any melting occurring.

Set aside.

Prepare the butter layer

Add 2 cups of water and 1 cup ice to a medium bowl.  Set aside.

Add the flour and the salt to a large food processor.

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Measure out 100 grams of water from the bowl of ice water.

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Fold the dough in half length wise.  Spread 2 tbsp butter into a thin layer on top.

Then fold the dough into thirds (letter style).

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Chill for 1 hour.

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Roll out to a thickness of 1/4 inch.

Use and bake the rough pastry according to your recipes directions.  For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes.  Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.

Make the pastry dough:

There are many varieties of savory British pies, and this easy chicken and leek pie is one of the classics! The cozy filling of shredded chicken and tender leeks bakes until bubbly under the shelter of a golden brown disk of buttery puff pastry.

Easy Chicken and Leek Pie

chicken breasts, tenders, or thighs

salt and black pepper

thyme

chicken broth

heavy cream, light cream, or half-and half

mustard

puff

egg, (beaten)

Preheat the oven to 400°F/200°C. Arrange chicken pieces on a rimmed baking sheet and season with salt and pepper. Roast for about 15 to 25 minutes (SEE NOTE BELOW), or until the internal temperature reaches 165°F/75°C when checked with an instant read thermometer. Cool the chicken enough to handle, then shred and set aside.

In a medium pot over medium heat, melt the butter. Add the leeks, thyme, and a big pinch of salt and cook until tender, about 10 minutes. Stir in the flour and cook for about 1 minute. Gradually stir in the chicken broth, cream, and mustard until smooth, and bring to a simmer, stirring frequently. Cook until thick, about 5 minutes. Taste and season with salt and pepper, then stir in the shredded chicken. Set aside to cool to room temperature before assembling, about 30 minutes.

Transfer filling to a greased 1 ½ to 1 ¾ quart baking dish (such as 10 ½-by-7-inches rectangular or 8-to-8 ½ inches square). Unroll or unfold your thawed puff pastry sheet. If it’s not already the right size or dimensions, on a lightly floured work surface roll out the puff pastry into a rectangle or square just larger than your baking dish. Brush the edge of the dish with water. Lay the pastry over the baking dish and gently press the edges to seal to the baking dish. Fold over any excess dough to create a tall border. Use the tines of a fork to crimp the edges.

Lightly brush beaten egg over the top of the pastry, then use a sharp knife to cut 3 slits as vents. Transfer the pie to a rimmed baking sheet (in case of drips) and bake at 400°F/200°C until the puff pastry is dark golden brown all over and the filling is bubbly, about 50 to 60 minutes. If the edges brown too quickly for your liking, you may carefully tent some aluminum foil over them partway through baking.

Learn how to make a great Thanksgiving Appetizer. My Goat Cheese Tartlets with caramelized onions will be the first things to disappear! Includes video!

Top 15 puff pastry recipes recipes from across the web

The most viewed puff pastry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Puff Pastry

Mille-Feuille

Puff Pastry Cinnamon Rolls

Apple galette

Vanilla slice

Spinach and Feta Tarte Soleil

Sticky Buns Recipe

Easy Cheese Borek (Armenian Cheese ...

Easy Puff Pastry Recipe [Rough Puff...

Easy Chicken and Leek Pie

Goat Cheese Tartlet Recipe

Easy Berry and Cream Cheese Pastrie...

Cream Roll Recipe

Greggs Chicken Bake Recipe

Deep-Filled Ratatouille Quiche

Top 15 puff pastry recipes recipes from across the web

The most viewed puff pastry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Puff Pastry

Mille-Feuille

Puff Pastry Cinnamon Rolls

Apple galette

Vanilla slice

Spinach and Feta Tarte Soleil

Sticky Buns Recipe

Easy Cheese Borek (Armenian Cheese ...

Easy Puff Pastry Recipe [Rough Puff...

Easy Chicken and Leek Pie

Goat Cheese Tartlet Recipe

Easy Berry and Cream Cheese Pastrie...

Cream Roll Recipe

Greggs Chicken Bake Recipe

Deep-Filled Ratatouille Quiche

The most viewed puff pastry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine