19 puff pastry recipes

Butter fluffy and light as a feather. Hundreds (700+ actually) layers of butter and flour create this classic and very useful French pastry

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Rough puff pastry is the home cook's shortcut to puff pastry, made by folding walnut-sized chunks of cold fat through a soft dough four to five times. Flaky enough for tart shells, vol-au-vents, and turnovers.

Homemade puff pastry from scratch using a classic six-fold lamination of dough and butter. The base for croissants, palmiers, vol-au-vents, and proper buttery turnovers.

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.

Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Puff pastry apple turnovers wrap diced apples, plumped raisins, and chopped pecans in flaky golden pastry squares. Sweet hand pies dusted with confectioners' sugar, perfect for breakfast or dessert.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Shrimp puff pastry loaf wrapping a buttery shrimp, tomato and red pepper filling in golden flaky pastry. Elegant make-ahead seafood centerpiece for dinner parties and holidays.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Flaky puff pastry filled with broccoli, creamy ricotta, and bold crumbled blue cheese. A savory tart that's golden, rich, and ready in 45 minutes. Serves eight.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.