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Puff pastry squares filled with mixed vegetables including peas and corn showing golden flaky layers and buttery texture arranged on white serving plate with fresh herbs garnish demonstrating perfect savory appetizer presentation

Easy Puff Pastry Guide

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Aliana Recipes
Create buttery, flaky layers with this versatile roadmap for appetizers or dinners. I love how this simple method transforms ordinary ingredients into restaurant-quality meals at home.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings:6 people
Course:Dinner
Cuisine:American
Calories:380kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package frozen puff pastry, thawed Keep cold until ready
  • 1 large egg For the wash
  • 1 cup savory or sweet fillings Cheese, vegetables, or meats
  • 1 tablespoon water To mix with egg
  • salt and pepper To taste

Equipment

  • 1 Rolling Pin For evening dough
  • 1 Sharp knife For clean cuts
  • 1 Pastry brush For egg wash
  • 1 Baking sheet For baking
  • 1 Parchment paper To prevent sticking

Method
 

  1. Thaw the pastry in the refrigerator until it becomes pliable but remains cold to the touch.
  2. Flour your work surface and rolling pin lightly to prevent sticking without warming the dough.
  3. Roll the pastry gently and evenly to preserve the butter layers that create the puff.
  4. Cut clean lines using a sharp knife to ensure the edges rise high and crisp.
  5. Add your chosen fillings sparingly and seal the edges firmly with a fork.
  6. Brush the top with beaten egg wash so it bakes to a shiny, golden brown.
  7. Bake at 400°F for 15–25 minutes until the pastry is puffed and deeply golden.

Nutrition

Serving: 125gCalories: 380kcalCarbohydrates: 28gProtein: 6gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 35mgSodium: 190mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 50IUCalcium: 10mgIron: 1.5mg

Notes

Bake on parchment paper to prevent sticking; my grandmother taught me to brush egg wash twice, once before topping and again before baking - for a professional sheen.