Puff Pastry
Puff pastry builds a layered structure that can carry sweet or savory ingredients. Rough puff and other dough preparations sit alongside cheese twists in this collection of pastry recipes.
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In this collection
Rough Puff Pastry
Rough puff pastry is remarkably flaky, but can be made much easier and faster than full puff pastry. It’s made more like pie dough. I like to use…
Fast and Easy Puff Pastry
Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort. Since this pastry…
Puff Pastry Cheese Twists
Ingredients 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package 1/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 1 teaspoon dried oregano 1/2 teaspoon…
Cheesy Pastry Twists
Ingredients 2 sheets ready-rolled puff pastry, thawed 1 egg yolk, beaten lightly 1 cup (100g) pizza cheese, coarsely grated 1/2 cup ( 40g) parmesan cheese, finely grated Preparation…
Parmesan Cheese Twists
½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water ¼ cup grated Parmesan cheese 1 tablespoon chopped fresh parsley…
Food Processor Quick Puff Pastry
Leave the frozen stuff on the shelf — chef Nick Malgieri’s fresh puff pastry pastry recipe is tasty and easy to make in your food processor. It appears…
Quick Puff Pastry
Use pastry chef Nick Malgieri’s easy puff pastry recipe from his cookbook “Bake! Essential Techniques for Perfect Baking.” 1¼ cups (2½ sticks) unsalted butter, chilled 2 cups all-purpose…
Rough Puff Pastry
Use this great recipe for rough puff pastry to make Olive Straws. 1 pound 2 ounces all-purpose flour, plus more for work surface 1 pound 2 ounces very…
Fast and Easy Puff Pastry
Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort. 1½ cups King…
Classic Puff Pastry Pate Feuilletee
The French call it “pate feuilletee,” which means “pastry made leaf-like.” In fact, it has so many “leaves” that it is also called “millefeuille,” meaning a thousand leaves.…
