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magazine chicken fat puff pastry
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When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.
4.6
(4.6)

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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, and more.

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Easy
Recipes
Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
4.5
(4.52)

Recipes
Use this puff as the base for anything from tarts to palmiers to turnovers.
4.4
(4.42)

Recipes
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
3.6
(3.6)

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Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.
4.0
(3.95)

Recipes
Imagine chicken pot pie in half the time. All the same flavors come together in a quick soup—no assembly required.
4.7
(4.67)

Recipes
These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)

Easy
Recipes
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
4.6
(4.59)

Recipes
Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.
Articles
(82)

Cooking
“Oh, this old thing?"
Sarah Jampel

Cooking
If I can make flaky, bakery-worthy puff, so can you.
Christina Chaey

Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz

Cooking
Shortcut puff pastry means cheese straws, all the time.
Alyse Whitney

Cooking
These pretty-damn-easy palmiers are a fun lesson in rolling dough into butterflies. Cooool.
Alex Beggs

Cooking
You’re one frozen box away from a party.
Kendra Vaculin
Videos
(164)

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The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.

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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/

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Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/

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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim

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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/