Sometimes the universe gives us puff pastry when we expect dough! We’ve all been there; we open the fridge, excited for that flakey goodness, and it’s gone.
So what’s a foodie to do? Our search for alternatives turned into a rewarding mission. We’re here to spill the beans on puff pastry swaps that won’t leave you high and dry.
Imagine biting into your favorite pie, minus the usual pastry guilt! We’ve tried them all—potato mash, tortillas, and even phyllo dough.
With these substitutes, you won’t miss a beat baking your next masterpiece. Join us in the joy of discovering delightful fills for when puff pastry sneaks off. We’ve got the goods, now let’s share them!

7 Easy Puff Pastry Substitutes in Recipes
Here are our top picks for puff pastry stand-ins. We’ve included some tips and tricks to help you get the most out of each option!
1 – Phyllo Dough
We once stumbled on phyllo dough and found it to be a crispy little savior. It’s flakier and lighter than our beloved puff pastry. For quick swaps, phyllo sheets work wonders. Just stack them for extra layers. Remember, it’s roll-thin and crisp, so oil is a must.
Substitute ratio? Simple: three phyllo sheets per puff pastry layer. That way, we keep it balanced. The trick? Use melted butter between sheets. Phyllo bakes fast, so we check it often. It’s delicate, crisping to golden in no time. Fun fact: it’s low-fat and simple.
Catch a dribble of lemon syrup, and it’s dessert-ready. Yes, really versatile. Whether savory or sweet, phyllo does not fail us. We can easily handle the sheets, even with oily fingers. Quirky to use, but oh so worth it for crispy layers.
2 – Pie Crust
Pie crust is our go-to dough when puff pastry vanishes. Thicker than phyllo, it hugs fillings nicely without fuss. We roll it out and blind bake for best results. It turns golden with ease. Versatile for both sweet and savory dishes. It adapts well to toppings.
Use it one-to-one as a puff pastry swap. The taste is slightly buttery, but not as flakey. A solid choice for hearty pies and tarts. We enjoy its reliable texture. Don’t overthink it—pie crust keeps things simple and satisfying, adding its unique charm to the mix.
3 – Crescent Roll Dough
Crescent roll dough feels like our playful pastry pal. It’s soft and rolls out easy. We pop it from the can, and suddenly, dough duty calls! For puff swaps, it’s close enough.
We use it just like puff pastry with a one-to-one ratio. This dough turns soft and golden fast. Quick tip, roll tight for air pockets. Little effort, tasty results, better for pillowy dishes over flakey ones.
A buttery finish that melts in the mouth. Great for savory snacks or sweet treats, depending on the mood. A versatile swap that complements many flavors.
4 – Roti or Flatbread
Roti or flatbread—it’s like a chilled-out friend who’s always there. Not as flakey, but definitely gets the job done. We roll it, toast it, and use it creatively.
Simple swap, we use it flat-out one-to-one for puff pastry. Rich and hearty base that handles fillings well.
Works great when you need something quick and straightforward. We’ve tried it with savory mixes and it’s a charm. Holds up nicely, can break into handy pieces.
Toasty and warm, it’s got the homely feel. Roti is versatile and leans more savory. Toss it in, bake it up, savor the crunch.
5 – Biscuit Dough
So, biscuit dough walks in, ready to tango with cooking! We grab it right from the tube. It’s a one-to-one swap for puff pastry. Super easy vibes. It adds a fluffy bite, cozy, and golden.
We like how it hugs all the flavors. Rolls out with minimum fuss. Biscuits bring a buttery embrace. They bake fast and change color beautifully. The texture leans towards the soft side but holds structure well.
We rely on it for hearty dishes. Sometimes goes with sweet or savory, whatever we feel. Keep an eye while baking; it turns quick!
6 – Shortcrust Pastry
Shortcrust rolls in as our reliable option, and we’re keen on it. Easy swap for puff pastry, no sweat. Ratio? One-to-one works neatly. It’s got that crumbly, buttery vibe. Firm texture yet tender. Rolls like a dream, bakes golden.
When we need that solid base for fillings, it’s up for the task. Not as flaky, yet delivers. Versatile enough for savory and sweet, our secret weapon in the pantry.
Shortcrust wins points for ease and adaptability. And oh boy, when it holds those fillings, it really shines.
7 – Choux Pastry
Choux pastry swaggers in, light and magical. It’s airy and fluffy, not flaky. Imagine rolling it, and puffing it to perfection. We love how it puffs perfectly for eclairs or puffs. It’s a water, butter, and egg whiz. No fat bomb here, just pure bliss.
Choux works best when doing those little fancy bites. Ratio-wise, one-to-one covers puff pastry needs. The texture feels almost cloud-like. That air pocket is majestic.
Bake it to see the magic. Never soggy, always crisp. Choux has its charm with sweet and savory. Diversion from ordinary, it brings a novel impact.
Frequently Asked Questions
Phyllo dough can be a good substitute for puff pastry, though it’s thinner and less flaky. It works best in layered dishes.
Pie crust is a great alternative and offers a buttery, flaky texture that works well for savory pies.
Yes, crescent roll dough can be used in place of puff pastry, though it has a slightly different texture and flavor.
Roti or flatbread won’t provide the same flakiness, but they can work as an alternative in savory dishes or wraps.
Biscuit dough is a great substitute, offering a soft, flaky texture that complements breakfast fillings.
Shortcrust pastry is denser and less flaky, but it can be a good substitute in some baked goods like tarts.
Choux pastry is light and airy but won’t provide the same flakiness. It’s a good choice for cream puffs and éclairs.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.