Ina Garten Puff Pastry Croutons

Ina Garten puff pastry croutons are a quick, easy, 4-ingredient swap for bread croutons. Cut one sheet of frozen puff pastry into rounds, brush with egg wash, and bake for 10 minutes. She made them to float on cozy soup, so each spoonful gets a flaky, buttery crunch.

Keep the pastry cold right up until it goes in the oven. If the dough warms up before baking, the butter melts into the layers instead of puffing, and you end up with flat, greasy squares.

Source: Modern Comfort Food (2020)

Ina Garten Puff Pastry Croutons

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

95

kcal

Light, airy puff pastry cut into star or round shapes, brushed with egg wash, and baked at 400 degrees until golden and crisp. A simple topper for soups and stews.

Ingredients

• All-purpose flour
  

• 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
  

• 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash
  

• Kosher salt and freshly ground black pepper

Directions

• Preheat and prep: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Roll the pastry: Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour, and lightly roll the pastry just to smooth out the folds.
• Cut and bake: With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and bake for 8 to 10 minutes, until puffed and golden brown.

Tools for this recipe

• Nordic Ware half sheet pan, Ateco 11-piece round cutter set, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make puff pastry croutons ahead of time?

You can bake them a few hours before serving and keep them at room temperature. Reheat at 350 degrees for 3 to 4 minutes right before serving. They taste best the day you make them because the flaky texture goes stale overnight.

Can I use homemade puff pastry instead of frozen?

Homemade works, but store-bought is just as good here since the croutons are small. Pepperidge Farm is what Ina recommends. The important thing is keeping the dough very cold before baking, no matter what brand you use.

What shapes work best for puff pastry croutons?

Stars and fluted rounds both work well. Use a cookie cutter about 2 to 3 inches wide so the croutons sit on top of soup without sinking right away. Smaller ones will overbake faster, so keep an eye on them.

What if I don't have a cookie cutter?

A sharp knife works just fine. Cut the pastry into squares or diamonds about 2 inches across. The shape does not change the flavor or texture, so pick whatever looks good to you.

How should I store leftover puff pastry croutons?

Keep them in an airtight container at room temperature for up to one day. They soften quickly, so pop them back in the oven at 350 degrees for a few minutes to crisp up. After a day, the texture drops off and a fresh batch takes just 15 minutes.