Is puff pastry sweet or savoury?

Puff pastry can go either way – it can be sweet or savoury depending on the fillings and how it is served. The pastry itself has a mild flavor that pairs well with both sweet and savory ingredients. Let’s take a closer look at how puff pastry is used in both sweet and savory dishes:

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Sweet Puff Pastry Dishes

Here are some examples of popular sweet puff pastry desserts and treats:

Fruit tarts – Puff pastry is often used as the base for fruit tarts filled with pastry cream and fresh fruit like strawberries, blueberries, peaches, etc.
Palmiers – These sweet, flaky treats are made by rolling puff pastry dough into a sheet, sprinkling with sugar, folding it into thirds, and slicing into strips that are baked into a distinctive palm leaf shape.
Napoleons – Layers of puff pastry filled with pastry cream or whipped cream and sometimes sliced fruit are stacked into a Napoleon cake.

Turnovers – Puff pastry turnovers can be made sweet by filling them with fruit, custard, or Nutella before baking.
Strudels – Paper-thin layers of puff pastry are wrapped around sweet fillings like apple, cherry, blueberry, etc. and baked into a strudel.
Profiteroles – These cream puffs are made by piping choux pastry into balls, baking, slicing in half, and filling with ice cream and drizzled chocolate or caramel.

Crème brûlée – A crisp topping of caramelized sugar on creamy crème brûlée is often achieved by topping the custard with a thin sheet of puff pastry before browning with a kitchen torch.

As you can see, puff pastry adds wonderful flaky layers and texture to both elegant and casual sweet treats.

Savoury Puff Pastry Dishes

Puff pastry also shines in many savoury appetizers, mains, and sides. Here are some examples:

Vegetable tarts – Roasted vegetables like tomatoes, mushrooms, onions, and garlic make delicious tarts nested in puff pastry shells.
Quiche – The custardy egg filling of a quiche is classically baked in a blind-baked puff pastry crust.
Pot pies – Chicken, beef, or vegetable pot pies have puff pastry lids over their steamy, hearty fillings.

Wellington – Tender beef tenderloin coated with mushroom duxelles and pâté is wrapped in puff pastry to create this elegant dish.
Sausage rolls – Savoury breakfast or party snacks can be made by rolling sausages or other meats in puff pastry before baking.
Pigs in a blanket – A classic appetizer is made by wrapping sausages or hot dogs in puff pastry and baking until golden brown.

Vol-au-vents – Small rounds or cups of puff pastry are filled with savory ingredients like chicken, seafood, cheese, or vegetables.
Cheese straws – Strips of puff pastry are topped with cheese and baked into crunchy, flaky straws.

The light and flaky layers of puff pastry are the perfect complement to rich meats, cheese, and vegetables in all kinds of impressive savory dishes.

Is Puff Pastry Itself Sweet or Savoury?

So is puff pastry itself inherently sweet or savoury? The answer is that classic puff pastry dough has a relatively mild flavor on its own. Here are its main components and flavors:

Flour – The base of puff pastry is most often all-purpose wheat flour, which has a mildly sweet, nutty flavor.
Butter – High butter content (often around a 1:2 ratio with the flour) gives puff pastry its signature flaky layers, and adds a rich flavor.

Water – A small amount of water hydrates the dough.
Salt – A pinch of salt brings out flavors and balances sweetness.

With its combination of wheat flour, butter, and salt, puff pastry dough itself has a mildly sweet, salty, savory profile. It can then take on the flavors of either sweet or savory fillings added after baking.

Some chefs may tweak puff pastry for certain dessert or main dishes by:

Using all or part whole wheat or buckwheat flour for a more savory, nutty flavor.
Adding 1-2 tsp sugar to the dough for a sweeter base for desserts.

Infusing the pastry by rolling in spices like cinnamon or cardamom or citrus zest.
Brushinging milk, sugar, or spices on top before baking for added flavor.

But in most basic recipes, puff pastry starts as a relatively blank slate that bakes up flaky, buttery, and neutral-tasting – making it the ideal vehicle for either sweet or savory fillings.

When to Use Puff Pastry

Here are some guidelines on when puff pastry is preferable to use over other types of dough or crusts:

Recipes where you want an extremely flaky, buttery texture and layers – Puff pastry creates airy, flaky layers better than pie crusts or other doughs.
As a vehicle for rich savory flavors like meats, seafood, veggies, and cheese.

For added texture and flavor contrast in creamy desserts like custards or mousses.
As a base for sweet fruit tarts or galettes.
Any recipe where you want a dough that is neutral-tasting and won’t overpower other ingredients.

When you need dough that can hold its shape once baked without getting soggy.
For elegant presentations – Puff pastry often features in fancy restaurant plated desserts and entrees.

Puff pastry isn’t necessarily the best choice when you want a more traditional buttery and crumbly pie crust texture. But it shines when layers and flaky texture are desired.

How to Work With Puff Pastry

While you can make puff pastry from scratch, it requires skill and many time-consuming folds. Most home bakers choose to buy convenient frozen puff pastry sheets instead. Here are some tips for working with store-bought or homemade puff pastry:

Keep puff pastry cold while thawing and working with it to prevent the delicate butter layers from melting prematurely.
Thaw puff pastry slowly in the fridge overnight before use.

Flour your work surface to prevent sticking and re-roll scraps only once to avoid overworking the dough.
Roll pastry gently to desired thickness without compressing layers.
When forming vol-au-vents or galettes, make sure not to stretch or pull the pastry.

Dock or prick dough before blind baking to prevent puffing.
Brush with egg wash before baking for golden color (optional).
Follow recommended bake times and temperatures to fully cook without burning.

With proper handling, puff pastry will keep its signature flaky, tender layers in both sweet and savory finished dishes.

Conclusion

Puff pastry is a versatile dough that can go either sweet or savoury depending on the recipe. On its own, classic puff pastry has a mildly sweet, savory flavor profile from its main ingredients of butter, flour and salt. The dough itself serves as a neutral-tasting, flaky vehicle for either sweet or savoury fillings. Puff pastry adds wonderful texture and layers to all kinds of tarts, pastries, appetizers and main dishes. While it does take some care when handling, store-bought puff pastry makes it easy to add that special touch to both everyday and elegant baked goods.