With the holidays approaching, I wanted to write about puff pastry, or pâte feuilletée. I always keep a package of frozen puff pastry in my freezer for quick, impressive dishes. Puff pastry is incredibly versatile: it works for elegant appetizers, satisfying mains and delightful desserts. Bring a puff pastry creation to a potluck or make one at home, and it’s almost guaranteed to be a hit.
I used to make puff pastry from scratch, which can take hours of rolling and chilling before baking. Over time I discovered that high-quality store-bought puff pastry can deliver the same flaky results without the lengthy process. That said, shortcrust pastry is still worth making at home for some pies and tarts.
Puff pastry vs shortcrust pastry
Puff pastry and shortcrust pastry are different by design and by texture. Puff pastry “puffs” up because of its layered structure, not because of chemical leaveners like baking powder or baking soda. The technique—folding and laminating butter into the dough—creates many thin layers that steam and separate in the oven, producing the airy, flaky texture you see in danishes and mille-feuille. Traditional fruit pies, on the other hand, typically use shortcrust pastry, which yields a tender, crumbly crust. Don’t expect frozen pie dough to behave the same as puff pastry.
Not all puff pastry is the same
Quality varies between brands. I once grabbed a sale package at the store and learned the hard way that not all puff pastry performs or tastes the same. Some frozen doughs use shortening or margarine, while better ones use real butter. Puff pastry made with butter is easier to work with and offers far superior flavor. If you’re unfamiliar with a brand, check the ingredient list and choose one made with butter or with ingredients you’re comfortable eating.
Working with puff pastry
Proper thawing and a cool working surface are essential. Defrost frozen puff pastry in the refrigerator—avoid letting it warm fully to room temperature, especially on warm days, because overly soft dough becomes difficult to handle. A cool countertop, such as marble or granite, helps keep the dough firm while you roll and shape it.
Store-bought pastry also varies in thickness. Depending on your recipe you may need to roll the dough out to an even, desired thickness.
Getting uniform dough thickness
Until recently I eyeballed dough thickness until my sister showed me dough measuring tools. Commercial options include dough rail guides and rolling pin bands that ensure a consistent thickness. A simple, inexpensive alternative is to use free paint stir sticks from a paint store or home-improvement retailer.
Paint sticks are typically sized: a 1-gallon stir stick gives about 1/8″ thickness and a 5-gallon stick gives about 1/4″. They’re ideal for achieving consistent heights for pie crusts or thicker cookie dough.
Before using paint sticks, sand any rough edges with fine sandpaper to remove splinters, and mark measurements with a permanent marker if you like. To measure dough thickness, place a stick on either side of the dough and roll until the dough reaches the height of the sticks. For example, to reach 3/8″ you can stack a 1-gallon stick on top of a 5-gallon stick as a guide.
Getting the flaky layers
To encourage distinct flaky layers in your finished pastry, avoid sealing the cut edges tightly and skip brushing certain edges with egg wash. Leaving the layers free to separate helps the pastry open and crisp into delicate sheets while baking.
Best place to buy puff pastry
Most grocery stores stock puff pastry in the frozen section near pie shells. A seasonal favorite is Trader Joe’s butter puff pastry, which is often available in the fall and holiday season at a reasonable price. If you shop there during that period, consider buying extra packs to freeze so you can make indulgent pastries throughout the season.
Recipe ideas:
Nibbles:
Cheese twists
Sausage rolls
Goat cheese with caramelized onion
Ham and cheese pinwheels
Mains:
Savory mince pies
Sweets:
Pear frangipane
Apple strudel