There are probably a few differences between you and the people at the frozen puff pastry factory. Maybe they take their coffee differently. Maybe they wear white aprons to work, and you…don’t. But really, the main difference is that they can afford to buy puff pastry machines that cost tens of thousands of dollars, and you, presumably, cannot. That’s why we let them make the frozen puff pastry. And that’s why you should know what to do with it in the comfort of your own home. Here’s everything you need to know about frozen puff pastry:
What Is Puff Pastry, Actually?
Puff pastry is laminated dough. OK. But what is laminated dough? Good question. Any dough that consists of layered butter and lean (low-fat) dough, is considered laminated. Think croissants and, of course, puff pastry. It starts as a block of butter, wrapped in dough. It’s then rolled out and folded in a series of turns, until you get alternating sheets of dough and butter. This is why those rascals at the puff pastry dough factory make a superior product; they have machines that make these turns and folds quickly and effectively, producing evenly layered dough.
So Why Do We Like Puff Pastry?
In short, layers. When puff pastry bakes, the butter layer steams and starts to separate the dough layer above it, pushing the dough up and creating air pockets between layers. That’s why laminated pastries are so light, flaky, crispy, and delicious (not to mention, buttery). It looks, feels, and tastes extremely fancy, but someone else did all of the extremely fancy work for you, meaning you can make big-payoff baked goods with barely any effort. Seriously, what's not to like?
How do You Work with Frozen Puff Pastry?
You don’t. You need to let puff pastry thaw overnight in the fridge. This part is non-negotiable. If you try to work with it while it’s frozen, it will crack, and you’ll show up empty-handed to Karen’s dinner party. Embarrassing. Once it thaws, flour a clean work surface like a countertop or large cutting board and unfold the pastry to one big sheet. To remove creases, roll over it lightly with a rolling pin. However, the most important thing is to keep it cold. Any laminated dough that gets warm will get stretchy and sticky, to take it out of the fridge just before you're reading to work with it. If it starts to stick to your surface, throw it back in the fridge to firm it up. For the ambitious, we do have a "rough puff" recipe, which approximates puff pastry in a fraction of the time.
What to Look for in Frozen Puff Pastry
The most important thing to look for on a puff pastry package are the words “all butter.” That means exactly what you think it means: There are no other fats besides our old friend butter added to the dough. And yes, we have a recommendation. Dufour frozen puff pastry is the best stuff you can buy at the store. It’s what we use in the test kitchen. It’s what we use at home.
What to Use Puff Pastry For
We love puff pastry for both sweet and savory applications. On the savory front, it’s great for classic dishes like chicken pot pie or beef Wellington, and it works perfectly when brushed with butter for simple appetizers like pigs in a blanket, parmesan sticks, or cheesy palmiers. If you’re feeling a sweeter dish, puff pastry is our favorite for tarts, pandowdy, monkey bread, and tarte tatin. It doesn’t matter what the choice is, just as long as you treat that frozen puff pastry with love and respect.