Extra delicious thanks to puff pastry

Beef Wellington, sausage rolls and cheese twists are all made with puff pastry. And that is exactly why we love them so much. Yet puff pastry is still somewhat underrated. We think this square sheet of dough deserves a little more attention. 

Puff pastry has the perfect ratio of fat to crunch. It tastes like butter – lots of butter – and butter is perfection. But there’s more. Around the buttery dough is an ultra-thin, crispy edge that flakes in every direction when you eat it. This gives the pastry the perfect balance between soft and crunchy.

The ultimate comfort food

Where would the English meat pie or chicken pot pie be without puff pastry? You can go all out and make pie dough, but puff pastry is easier and tastier. And a velvety ragout is not complete without a pastry case made from, you guessed it, puff pastry. When we really want proper comfort food, puff pastry is always the solution.

Fill it with anything

You can fill puff pastry with anything, but cheese is definitely a favorite. For example, make parcels with goat cheese, pumpkin and bacon, or with spinach and blue cheese. Be careful not to add too much filling, as it can become soggy and you will no longer taste the pastry properly.

You can also go wild with sweet fillings using this favorite pastry of ours. Think apple turnovers with an extra-crispy top thanks to a layer of sugar. Or fill your favorite pastry sheets with a few pieces of chocolate and bake until it has just melted. Not a culinary masterpiece, but wonderfully satisfying.

Make an impression

Even when you really want to pull out all the stops, puff pastry is always a good option. You do have to wrap things up first, of course – think of a beef Wellington or salmon en croûte. We always secretly bake an extra scrap of puff pastry alongside it to nibble on ourselves.