Puff Pastry Recipes & Baking Tips

Puff pastry recipes for brunch and elegant side dishes – with the secret baking tips you need to make them turn out perfectly every time.

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Puff Pastry Baking Tips

Puff pastry can puff to 8 times its original thickness. It should be eaten within a few hours of baking, so prepare ahead and refrigerate in plastic wrap until ready to bake and serve.

Thaw puff pastry at room temperature, but no longer than 40 minutes. They should unfold easily but still be cold. (Put in fridge for a few minutes to chill if they are room temperature.) When thawed, place on lightly floured surface, unfold and prepare as recipe requires.

You can also thaw for 4 hours in the fridge, or overnight.

Handling Puff Pastry Sheets

They should always be kept cold. Work on one sheet at a time, keeping the remaining sheets wrapped in plastic in the fridge. Use a marble cutting board if possible. If it becomes soft and sticky, chill it in the fridge for a few minutes before continuing.

Lightly flour work surface but be sure to brush off excess when pressing together because it will prevent it from sticking.

If there are beads of moisture from defrosting, lay a paper towel across the pastry sheet and lightly press.

If there is a cracked seam when you unfold it, just press together with your fingertips.

Lightly flour the rolling pin so it won’t stick. Roll dough out to desired thickness or shape. If you require a straight edge, use a dough cutter or place a steel ruler along the edge and cut with a very sharp knife or pizza cutter.

Put parchment paper on baking sheet to keep dough from sticking. (A dough lifter/cutter makes it easier to move pastry onto baking sheet.) If you are making a filled pastry, move dough to baking sheet before filling. When it’s heavy it’s more apt to tear.

When making a tart with a puffy edge and a flat, flaky center, measure a 1.5″ margin around edge of rectangle, marking it with a fork. Then prick all the center of the dough so it won’t be puffy, just a nice crisp, flaky center. (Apply the egg wash only to the border.) Placing another sheet of parchment paper on top will help it rise more evenly.

When making a crust for a tartlet, roll flat and cut out 3″ circles just like cookie dough. Place in greased mini-muffin tin.  Use a fluted ravioli cutter or cookie cutter for fancy edges.

To seal a filled pastry, you can press together with fork tines like a pie crust or use an egg wash to paste together.

For a wafer-thin crispy puff pastry, place a baking sheet on top of the pastry, nesting it in the bottom one.

An egg wash of 1 egg + 1 tsp water beaten together can be brushed over the pastry to give it a golden sheen when baked.

Baking Pastry Sheets

Always preheat your oven at 425° F for 15 minutes before baking so pastry rises and puffs properly.

Pastries should be placed at least 1″ apart so they have room to puff without touching. Always place the cut side down against the baking sheet.

Par bake the pastry shell for 5 minutes before using as a crust for a tart so it will have chance to rise without the weight of the filling, and won’t be soggy from the filling. Pastry should begin to rise and be dry. If it has started to rise in the center, just prick with a fork once again.

If a bubble appears on your pastry sheet while baking, just prick it with a fork and allow it to continue baking.

Bonus Tips

If you re-roll scraps they won’t rise as much, so use them for treats like cheese straws by sprinkling twisted lengths with parmesan cheese & herbs or cookies by sprinkling circles with sugar-cinnamon mix on top before baking.

When serving, cut with a serrated knife.

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