5 Puff Pastry Recipes | Quick & Easy Appetizers
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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Quick Puff Pastry – Bruno Albouze
The quick or blitz puff pastry method was created for pastry competitions. It matches the quality of the classic or inverted puff pastry. If you are in the rush, and unable to find a butter based commercial puff pastry – make your own. This method is so worthwhile!
To get the full recipe go to
Pastry Fundamentals Course
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
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jam and cheese puff pastry danish!
Homemade Puff Pastry Recipe by Food Fusion
Another highly requested recipe. Homemade Puff pastry with unipuff. Give it a try and make everything you always wanted to. #happycookingtoyou #foodfusion #digitalammi #puffpastryrecipe
Written Recipe:
Recipe in English:
Ingredients:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
-Uni puff/Shortening 350g
Directions:
-In a jug,add water,sugar,salt,cooking oil,mix well & set aside.
-In a bowl,add all-purpose flour,gradually add dissolved mixture,mix well until it crumbles & gather the dough.
-Transfer the dough to a clean working surface,stretch & knead the dough with the help of your palm for 8-10 minutes or until hard dough is formed,cover with cling film & let it rest for 15 minutes.
-On a clean surface place Uni puff & cut into pieces then mash well with the help of your palm until soft (4-5 minutes) then gather it all,shape into a block & set aside.
-Sprinkle dry flour,place prepared dough,sprinkle dry flour again & roll out with the help of rolling pin.
-In the center of the dough,place uni puff/shortening block & fold all the sides of the dough,press gently & wrap in cling film & let it rest for 30 minutes.
-Remove cling film,sprinkle dry flour & roll out in rectangular shape with the help of rolling pin,fold one third into the middle and then the other third on top,fold and overlap the remaining sides,wrap again in cling film & let it rest for 30 minutes.
-Repeat the same over lapping folding process,cover & let it rest for 30 minutes.Puff pastry is ready!
-Yields: 1100g
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
-Can also freeze filled puff pastry like chicken patties for a week in freezer.
-During hot weather, rest it in refrigerator during first and 2nd folding resting time.
-Use dalda or soya supreme uni puff.
-Thaw it on room temperature before using.
-Puff pastry should be eaten with in a few hours after baking.
-It can be used for sweet and savory recipes.
-Use floured surface to roll out your puff pastry, but be sure to brush off excess flour before filling, cutting, or folding since flour will prevent layers from sticking together.
-When cutting puff pastry, the sharper the knife or pastry cutter, the better the pastry is.
-Use an egg wash to help seal filled pastries.
Recipe in Urdu:
Ajza:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
Uni puff/Shortening 350g
Directions:
-Jug mein pani,cheeni,namak aur cooking oil dal ker ache tarhan karein & side per rakh dein.
-Bowl mein maida aur thora thora ker ka dissolved mixture shamil karein aur crumbles ho janay tak ache tarhan mix ker lein aur dough ko gather ker lein.
-Dough ko clean working surface per rakh dein aur hateeli ki madad sa dough ko 8-10 minutes ya hard dough ban janay tak stretch & knead ker lein,cling film sa cover ker lein aur 15 minutes kliya rest dein.
-Clean working surface per uni puff rakh ker pieces mein cut ker lein phir hateeli ki madad sa soft hunay tak ache tarhan mash ker lein (4-5 minutes) phir gather ker ka block ko shape bana lein & side per rakh dein.
-Maida chirak dein,tayyar dough rakh ker maida chirak dein aur rolling pin ki madad sa bail lein.
-Dough ka center mein uni puff/shortening block rakh dein aur tamam sides ko fold ker lein,gently press karein aur cling film mein wrap ker ka 30 minutes kliya rest dein.
-Cling film ko remove ker lein,maida chirak ker rectangular shape mein rolling pin ki madad sa bail lein,one third side ko middle tak fold ker lein phir dosray third part ko bhi fold ker lein,baqi bache hoye sides ko overlap fold ker lein aur dhak ker 30 minutes kliya rest dein.
-Yehe over lapping folding ko dubara karein aur dhak ker 30 minutes kliya rest dein.Puff pastry tayyar hai!
-Yields: 1100g