I decided to write about puff pastry, or pâte feuilletée, as the holidays approach. I keep a package of frozen puff pastry in the freezer for quick, impressive dishes. Puff pastry is extremely versatile — suitable for elegant appetizers, satisfying mains and elegant desserts. Bring something made with puff pastry to a potluck and it’s almost guaranteed to be a hit.
I used to make puff pastry from scratch, which is rewarding but time-consuming due to repeated rolling and refrigeration steps, not to mention baking time. Over time I discovered that a good store-bought pâte feuilletée can deliver equally excellent results without the hours of labor. That said, shortcrust pastry often benefits from being made at home for the best texture and flavor.
Puff pastry vs shortcrust pastry
Puff pastry and shortcrust pastry are distinct. Puff pastry “puffs” because of the lamination technique that creates many thin layers of dough and fat; there’s no chemical leavening like baking powder or baking soda involved. The steam generated during baking lifts and separates these layers, producing the characteristic flaky texture you see in danishes and other laminated pastries. Traditional fruit pies, by contrast, typically use shortcrust pastry, which yields a tender, crumbly crust rather than flaky layers. Don’t confuse frozen pie dough with puff pastry if you expect a laminated result.
Not all puff pastry is the same
Not all brands are equal. I once grabbed a discounted box in haste and was disappointed by the final bake. Puff pastry can be made with shortening, margarine or butter, and the differences show in workability and flavor. Puff pastry made with butter is generally easier to handle and has a far superior taste. If you’re trying a brand for the first time, check the ingredient list and choose one made with butter or ingredients you’re comfortable eating.
Working with puff pastry
Defrost puff pastry slowly in the refrigerator. If it becomes too warm it will be difficult to handle and may lose its laminated structure. Avoid bringing it to room temperature in a warm kitchen. Working on a cool surface, such as marble or granite, also helps maintain the proper texture while rolling and shaping.
Store-bought puff pastry comes in varying thicknesses. Depending on the recipe you’re making, you may need to roll the dough to achieve the desired thickness and ensure even baking.
Getting uniform dough thickness
To roll dough to a consistent thickness, you can buy specialized dough rails or rolling-pin measuring bands. An inexpensive DIY option is to use paint sticks from hardware stores. One-gallon paint sticks are approximately 1/8″ tall and work well for pie crust thickness; five-gallon sticks are about 1/4″ and are useful for thicker doughs like rolled cookies.
If you use paint sticks, sand down any rough edges to remove splinters and mark measurements with a permanent marker if needed. Place matching sticks on either side of the dough as guides or stack sticks to achieve a combined thickness — for example, stacking a 1-gallon and a 5-gallon stick yields roughly 3/8″ height.
Getting the flaky layers
To encourage distinct flaky layers in the finished pastry, avoid sealing the edges when layering or shaping pieces that should separate. For example, cutting the edges and not brushing them with egg wash allows the layers to lift and separate during baking, producing a more pronounced flakiness.
Best place to buy puff pastry
Puff pastry is typically found in the frozen section alongside pie shells. A seasonal bargain I’ve discovered is Trader Joe’s, which offers an all-butter puff pastry during the fall and holiday season. If you shop there, consider buying a few packages and keeping them frozen for holiday baking.
Ideas to try with puff pastry:
Nibbles:
Cheese twists
Sausage rolls
Goat cheese with caramelized onion
Ham and cheese pinwheels
Mains:
Savory mince pies
Sweets:
Pear frangipane
Apple strudel