How to Make Puff Pastry Triangles: 3 Ways

If you’ve had a hankering for a puff pastry lately, we have just the recipe for you! In fact, we’ll actually share three different recipes so you can choose your favorite. (Or, make all of them at once for a little variety!)

Puff pastries are light, flaky, and buttery, making them a favorite among the foodies out there. They will easily melt in your mouth due to the paper-thin texture of the layered dough. If you’ve never made them from scratch before, no worries; we’ll take you through the process step-by-step. (It’s surprisingly easy!)

How to Make Puff Pastry Triangles: 3 Ways

Now, let’s get busy pastry making!

Kitchen tools:

  • Cutting board or baker’s table
  • Silicone pastry brush
  • Knife
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Powdered sugar sifter/shaker
  • Dough scraper

Ingredients:

  • Flour
  • Puff pastry sheets
  • Softened butter
  • Peanut butter
  • Jelly of your choice
  • Cheesecake filling
  • Chocolate filling
  • Powdered sugar

puff pastry

Directions to Make Puff Pastry Triangles:

  1. Sprinkle a bit of flour on the cutting board or baker’s table. Lay a puff pastry sheet on top and brush it with the softened butter.
  2. Add another pastry sheet on top, making sure it’s even with the other one. Repeat the process with the butter.
  3. Then, cut the puff pastry sheet vertically into three identical pieces using your dough scraper.
  4. Stack the pieces of dough on top of each other and refrigerate for 30 minutes.
  5. Once that’s done, grab a rolling pin to stretch out the dough. Cut off any excess dough around the edges with the dough scraper.
  6. Next, brush some more butter on top and cut the dough horizontally in half.
  7. Stack the pieces on top of each other and refrigerate once again for 30 minutes.
  8. Now, roll the dough again to flatten it, then use your hands to roll it vertically into a cylinder shape.
  9. Cut off the two edges with the dough scraper. Then, use the knife to make about 9-10 cuts in the dough.
  10. Next, grab a couple of pieces of puff pastry and use your thumbs to hollow out the middle (but don’t push all the way through the dough).
  11. Put a scoop of peanut butter and jelly inside, then close them up.
  12. In a few other puff pastry triangles, place some cheesecake filling for a sweet treat. Then, fill the others with melted chocolate, and close them all up.
  13. Place all the puff pastry triangles on a baking sheet lined with parchment paper. Bake at 400 degrees F for 30 minutes.
  14. For the final step, plate them and sprinkle some powdered sugar on top. Enjoy your delicious creation!

See, we told you that making puff pastry triangles would be a piece of cake! The hardest part involves cutting the dough and brushing it with butter, but even that shouldn’t take more than 10-15 minutes. Even beginner bakers should feel comfortable with this recipe, as it doesn’t require too many ingredients. Keep in mind that you can use any fillings you prefer; we just provided these as an example.

puff pastry

Baking Tips for Delectable Puff Pastry Triangles

Want your puff pastry recipes to be a hit among all your friends and family? We have the perfect tips and tricks to level up your baking game.

  • You can make your own dough at home, but it will definitely save time to buy it ready-made. If you’re interested in making homemade dough, follow this recipe from top pastry chef Nick Malgieri. You will need just a few ingredients: unbleached all-purpose flour, unsalted butter, cold water, and fine sea salt.
  • Don’t use flour except to roll out the dough. If you have too much flour on your pastries, it will absorb the moisture inside. This will make the dough turn dark gray, making it inedible and pretty nasty-looking.
  • Take care to fold the dough evenly each time so that it’s symmetrical. (This is mostly for all the Type A’s out there. For everyone else, just do your best and enjoy the process!)
  • If you bought frozen puff pastry dough, make sure to thaw it in the fridge overnight. However, if you’re crunched for time, you can also thaw it on the counter until it softens a bit.
  • When unrolling the dough, do it slowly and carefully as puff pastry is prone to cracking. If you start noticing cracks, wait a few moments before proceeding.
  • Alternatively, you can fill them after baking if you prefer. This may make them less soggy, but it’s up to you.
  • You want to look for puff pastry dough with only butter, not shortening or any other fat source. Butter will have the best flavor, so make sure to read the ingredients carefully.
  • Some ovens cook faster than others, so keep a close eye on the pastries. You don’t want to overcook them, as they’re delicate and prone to burning. You may want to cover them with aluminum foil for the last 10 minutes or so.
  • Other filling ideas for the puff pastry triangles include the following items: cream cheese, butter, raspberry, blueberry, caramel apple, Nutella or chocolate banana.
  • You can also make savory puff pastry triangles! Cheesy mushroom spinach, chicken pot pie, tomato tarts, salami and cheese pinwheels, and jalapeño popper pastries are just a few ideas.

We hope you enjoy these puff pastry recipes! If you decide to make them, let us know what you think in the comments!

Final Thoughts on Making Puff Pastry Triangles Three Different Ways

It’s hard to turn down a puff pastry, especially when it’s homemade! (We say these count as homemade, even though the dough isn’t). If you’re in the mood for a light, airy dessert, look no further than the puff pastry. Since it’s such a flexible dough, you can customize it and add whatever filling you desire. Whether you’re feeling dessert or dinner, the puff pastry is sure to satisfy your craving.

Puff pastries have been around for centuries, originating in Spain in the 13th century. Nowadays, you can find these scrumptious pastries in bakeries around the world. And, in your own kitchen of course!

The post How to Make Puff Pastry Triangles: 3 Ways appeared first on Power of Positivity: Positive Thinking & Attitude.

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