Puff Pastry Snacks - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Puff Pastry Snacks

Chef Jamie Roraback



    Make This Mountain Resort Your Outdoor Playground This Summer
    The ultimate snack for the big game.

    • 2 Frozen Puff Pastry Sheets-slightly thawed and cut into ½” x 2” strips
    • Canola Oil for Frying

    After cutting puff pastry, lay the pieces out in a single layer, placing parchment or wax paper between layers to keep them from sticking to each other and keep chilled until needed.

    Heat oil in a fryer to 365°f. Add only a few handfuls of the dough pieces at a time, stirring well to keep from sticking. Do not crowd the oil since they expand when cooked and you do not want the oil temperature to reduce. Cook stirring for about 2 minutes or until puffed and golden brown. Drain briefly but quickly. Place in a bowl, sprinkle with your desired flavoring (below) and toss well to coat. Serve immediately and enjoy!

    For Flavoring:

    • Parmesan-Black Pepper Puffs: Freshly  grated Parmesan cheese , fine sea salt, and black pepper
    • Cajun Puffs: Have your favorite Cajun spice mix or make your own with equal quantities salt and sugar pepper, then ¼ part each of black, red, and white pepper, and garic powder.
    • Cinnamon Sugar for Dessert: Mix together 1 cup of granulated sugar with 1 Tbsp. Ground cinnamon. 

    Makes enough for 12 Guests