I am obsessed with puff pastry. It’s the cook’s dream for handy, versatile, and delicious dough that can be made into so many things and is loved by everyone for its light, flaky layers. It’s a laminated dough that puffs up during baking, creating a crisp and buttery texture.
Some of my favorite ways to use puff pastry are:
Turnovers like these goat cheese and butternut squash turnovers
PinWheels like the famous Ina Garten Pesto Pinwheels
Lids for Pot Pies
This Gruyere Puff is an absolute cheesy hit
- 1 sheet frozen puff pastry, thawed
- 15-20 sun dried tomato halves
- 1/4 cup balsamic vinegar
- 1 clove garlic, grated on a microplane
- 1 pound gruyere cheese cubed (approximately 2.5 cups)
- 1 tablespoon chopped fresh rosemary
- 1 egg, beaten
- coarse salt, for sprinkling
1. Preheat the oven to 425° F.
2. Mix the balsamic vinegar with the sundried tomato halves and microwave for one minute to soften the tomatoes. Add micro-planed garlic, stir, and set aside for 10 minutes
3. Drain the tomatoes after 10 minutes and reserve a Tbsp (you can use the remaining vinegar for salad dressing later)
3. Lay the thawed puff pastry flat on a parchment-lined baking sheet and roll it with a rolling pin to smooth out the seems
4. Pile the cubes of cheese in the center of the pastry. Tuck the tomatoes amongst the cheese cubes and sprinkle with the rosemary. Fold the corners of the pastry over the cheese and tomatoes. Brush the pastry with beaten egg and sprinkle lightly with the kosher salt.
5. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.