Puff pastry is a kitchen lifesaver. Flaky, buttery, and ready to roll, it lets you skip the hours of lamination and go straight to baking brilliance. Even pros turn to frozen puff pastry when time is tight. But chefs argue that not all brands are created equal.

Each chef named the same brand: Dufour Pastry Kitchens Puff Pastry Dough. Here is why it is the top choice, and what to do if you can’t get your hands on it.

Dufour Is the Top Puff Pastry Brand

Puff pastry from Dufour has the richness and finesse of something handmade. That’s because it is made with real butter, just like you would use in a pro kitchen. That one ingredient makes a huge difference in flavor and texture.

Chef Ruchit Harneja, who heads pastry operations for Berg Hospitality Group in Houston, says Dufour stands out for its “gourmet feel.” It bakes up golden, crisp, and full of flavor.

Dufour / Becky Ellis, a Virginia-based food writer and recipe developer, switched from Pepperidge Farm after spotting Dufour in a local upscale market.

She never looked back. The butter makes it puff higher and taste richer. Once she learned that Pepperidge Farm uses vegetable oil, she understood the difference in quality. Dufour’s first ingredient? Butter. Enough said.

Even the Pricey Puff Has Its Place

Yes, Dufour is expensive. Around $10 for a single sheet, it is definitely a splurge. But to Chef George Duran, it is worth every penny. He loves the crispy edges and deep butter flavor that you just can’t fake. If he is making something where the puff pastry is front and center, like a savory tart or a dessert with layers, he is going Dufour, no question.

Duran likes that it feels and tastes French, even though it is made in New York. You don’t have to be a chef to taste the difference. But if you are, you appreciate how close it gets to homemade without the elbow grease. That is why Dufour has such a loyal following.

Trader Joe’s Puff Pastry Is a Solid Runner-Up

Can’t find Dufour? Not ready to drop $10 on dough? You are not out of luck. Trader Joe’s All Butter Puff Pastry is a solid backup. The key words here are “all butter.” Unlike cheaper options made with shortening or oils, this one has the real stuff. It is also cheaper and usually sold in packs of two, which gives you more bang for your buck.

Joe’s Kitchen / Trader Joe’s puff pastry is seasonal, chefs pinpoint. So, if you see it, grab a few and stash them in your freezer. Chef Duran calls it an “excellent alternative” when Dufour’s out of reach.

Just follow the box instructions closely. Handling puff pastry wrong can ruin the magic. Keep it cold, work it fast, and chill it again if it gets too soft.

How to Master the Dough Like a Chef

Puff pastry is fragile but forgiving if you know how to handle it. The first rule is to keep it cold. Thaw it in the fridge overnight instead of on the counter. That way, the butter stays firm, and the dough holds its shape when baked. Ruchit Harneja says this helps the layers form cleanly during baking.

When you are ready to use it, don’t overwork the dough. Lightly flour your surface, unroll it gently, and don’t let it sit out too long. If it starts to feel warm or sticky, pause and chill it again for 15 to 20 minutes. Duran suggests folding it back like a book, then rolling it again, just enough to fix the shape without squishing the layers.

Sven Kramer

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