Delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, Mother’s Day, showers & parties, and more.
Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham.
These delightful strawberry tartlets are made with fresh berries and puff pastry.
What is puff pastry?
Puff pastry is flaky pastry dough made from combining flour and a solid fat (usually butter) through lamination (folding to create layers).
Good puff pastry is known for it’s flaky, clearly defined layers that puff up while baking.
Tips for using puff pastry
When working with puff pastry it’s important to keep it as cool as possible (without being frozen). If you buy your pastry frozen, make sure to defrost it according to package directions, but don’t remove it from the refrigerator until it’s time to use it.
Warm dough leads to soggy puff pastry.
If a recipe calls for pricking the puff pastry with a fork, this is to help create layers while baking – allow the pastry to vent and create a flaky crust.