For something savory, we've got classic puff pastry cheese straws, the easiest pigs in a blanket, and make-ahead friendly breakfast hand pies. On the sweet side, try our puff pastry cinnamon rolls ...

Classic puff pastry starts with a basic dough, locks a block of butter inside it, and puts it through a series of folds, which create layers in the dough.

You might notice the dough rising a little unevenly in places, though I found this to be minimal. Like classic puff pastry, quick puff relies on cold ingredients for its characteristic puff.

I was taught in culinary school that classic puff pastry is one of those arts that separates the professional chef from the recreational cook.

This technique, which Ann Amernick learned from Antoon Van Tol, better incorporates the butter than the classic puff pastry technique, allowing for a dramatic rise and beautiful crisp-tender flakes.

This "fancy" and homemade take on the classic appetizer uses store-bought sausage (feel free to pick your favorite kind) and frozen puff pastry to create an undoubtable crowd-pleaser in 30 minutes.

Puff pastry pizza is the answer when you crave pizza but want something a bit different. It combines buttery, flaky layers with your favorite pizza toppings for an elegant and crowd-pleasing meal.

Rough puff is for filled pastries. The butter is integrated into the detrempe in a random way, allowing for an easier, less time-consuming process than classic puff pastry.