Puff pastry

pâte feuilletée / puff pastry

Flavor and role: Dough folded with butter into many layers; when baked it rises into hundreds of crisp, light layers. Work quickly, as it puffs best when cold.
Typical dishes and uses: Mince pie lids, sausage rolls, beef Wellington, palmiers, egg tarts
Substitutes: Store-bought frozen puff pastry sheets are easiest. If unavailable, use shortcrust pastry (it will not puff).
Storage: 3–6 months frozen. Thaw 2–3 hours in the fridge; do not refreeze thawed pastry and use within 2 days.
Main countries: France · United Kingdom
Used in this book: Mince and Cheese Pie Pastéis de Nata Tarte Tatin Cinnamon Sugar Croffles with Vanilla Ice Cream Bobotie Puff Hand Pies Clam Chowder Pot Pie Coq au Vin Pot Pie Cornish Pasty Hash Skillet with Puff-Pastry Crisps Dakbokkeumtang Pot Pie Kimchi Pork and Cheese Empanadas Ghormeh Sabzi Chicken Pot Pie İmam Bayıldı Feta Galette with Chilli Honey Jerk Chicken Puff Patties with Mango-Lime Dip Puff Pastry Kanelbulle Twists with Cardamom Glaze Massaman Chicken Pot Pie Red Wine Braised Steak and Cheddar Pie Bulgogi Cheese Pie Butter-Spiral Pastéis de Nata (Belém Style)Pandan Coconut Pastéis de Nata Potjie Pot Pie Lemon Olive Tagine Hand Pies Korean Sujeonggwa Pear Tarte Tatin with Ginger-Cinnamon Caramel Upside-Down Caramel Apple Puff Squares

Updated 2026-10-10