Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough. This painstaking process yields a pastry made of dozens of layers. The pastry "puffs" when baked causing the layers to separate. Pepperidge Farm® Puff Pastry is ready to bake, so you can skip the work and still enjoy perfectly made golden, flaky pastry.

Find Puff Pastry in Your Grocer's Freezer

You have a choice of two varieties: Puff Pastry Sheets and Puff Pastry Shells.

Tips for Using Puff Pastry

Whether you're a beginner or an experienced cook, we've made using Puff Pastry Sheets and Shells a snap.

Tips for Thawing Pastry Sheets

• Remove as many pastry sheets as needed (wrap unused sheets in plastic wrap or foil and return them to the freezer).
• Quick thaw: Separate the pastry sheets, covering each one with a piece of plastic wrap. Thaw the sheets at room temperature about 30 minutes.
• Refrigerator thaw: Sheets placed in the refrigerator will be ready to use in about four hours and can be held up to two days. A whole package thaws in about six hours. This method is preferred by chefs because the sheets are completely and evenly thawed.

Tips for Shaping Pastry Sheets

• Work with one pastry sheet at a time, keeping the others in the refrigerator.
• Unfold pastry sheets on a lightly floured board, countertop or pastry cloth. If the pastry becomes too soft, chill it in the refrigerator for a few minutes.
• Handle the pastry as little as possible to ensure tenderness. Cut pastry with a sharp utensil such as a knife, pizza wheel or pastry tool. For decorative edges or shapes, use a fluted ravioli cutter or cookie cutters.
• Seal filled pastries by brushing a mixture of beaten eggs and water between layers, then pinching or pressing them together.
• Many filled pastries can be refrigerated or frozen, then baked just before serving.
• For thin, crisp pastries, roll sheets to a 1/4-inch thickness.

Tips for Baking Pastry Sheets

• Bake prepared sheets in a preheated conventional oven (not a microwave). About halfway through, check progress by peeking through the oven window or opened door.
• Dark glazed baking sheets may bake puff pastry faster; adjust baking time if necessary.
• To turn pastries a deep golden-brown, brush tops with a mixture of 1 egg yolk and 1 teaspoon water just before baking. To add a special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.
• For extra-thin, crisp pastry, set a second baking sheet on top of the filled pastry before baking. A lattice pattern can be created by topping the pastry with a metal cooling rack, then turning it at a right angle half way through the baking.

Tips for Working With Pastry Shells

• Remove as many pastry shells as needed. Rewrap unused pastry shells in plastic wrap or foil and return to freezer. Place pastry shells on ungreased baking sheets with "top" facing up. Place shells about 2 inches apart on baking sheet.
• Always bake pastry shells in a preheated 400°F oven.
• Do not bake shells in a microwave or a toaster oven.
• Bake shells about 20 to 25 minutes until golden brown. Use a fork to remove "top" and soft pastry underneath. Return shells to oven 3 to 5 minutes for extra crispness. The top works well as a garnish.
• Unfilled baked shells may be stored in an airtight container at room temperature for up to 2 days.
• To recrisp shells, place them in a 400°F oven for 5 minutes.

Do You Have Additional Questions?

Looking for more detail about Puff Pastry products and how to use them? Visit our Frequently Asked Questions page.