These puff pastry croutons are golden, buttery, flaky little bites made from one sheet of store-bought puff pastry, a brush of butter, and a sprinkle of flaky sea salt. Pile them on soups, stews, and salads, or set out a bowl for a holiday soup bar. They bake in the oven or the air fryer, and they’re almost too easy.
Why I Started Making Puff Pastry Croutons
I’ve made the same chicken vegetable stew every fall and winter for years. One night I cut a sheet of puff pastry into little squares, baked them, and piled them on top. They took that stew to a whole new level, and now I put them on everything.
Why You’ll Love These Easy Puff Pastry Croutons
- Just 3 ingredients. Puff pastry, butter, and flaky sea salt.
- Ready in about 25 minutes, with almost no hands-on time.
- Oven or air fryer. Use whichever you have.
- So many uses. Soup and stew toppers, Caesar salad croutons, or a fun snack.
Recipes to Try with Puff Pastry Croutons
- Chicken Vegetable Stew with Puff Pastry Croutons: The cozy one pot stew that started it all.
- Super Simple Fall Minestrone Soup: Even better with a handful of croutons on top.
- Pumpkin Spice Cinnamon Rolls with Puff Pastry: Another easy puff pastry recipe for fall.
Jump to:
- Why I Started Making Puff Pastry Croutons
- Why You’ll Love These Easy Puff Pastry Croutons
- Recipes to Try with Puff Pastry Croutons
- Puff Pastry Croutons Ingredients
- How to Make Puff Pastry Croutons
- Ways to Use Puff Pastry Croutons
- How to Make Puff Pastry in the Air Fryer
- Puff Pastry Croutons Variations
- How to Store Puff Pastry Croutons
- Equipment for Puff Pastry Soup Toppers
- Top Tip
- Puff Pastry Croutons FAQ
- Soup and Salad Recipes
- Pairing Dish Ideas
Puff Pastry Croutons Ingredients
- Puff pastry: One sheet, thawed but still cold. Cold pastry cuts cleanly and puffs best.
- Butter: Melted, for a golden, glossy top.
- Flaky sea salt: For crunch and flavor. Regular salt works, but use less.
See recipe card for quantities.
How to Make Puff Pastry Croutons
This comes together in four easy steps. The full recipe is in the card below.
- Step 1: Brush and season. Lay the cold puff pastry on parchment, brush it with melted butter, and sprinkle with flaky sea salt.
- Step 2: Cut. Cut it into about 1¼-inch squares, leaving them touching.
- Step 3: Bake. Bake or air fry in batches, until puffed and golden.
- Step 4: Break apart. Let them cool a minute, then break them into individual croutons.
Ways to Use Puff Pastry Croutons
- Soups and stews: My favorite is on top of chicken vegetable stew. They’re also great on tomato soup and minestrone.
- Homemade Caesar salad croutons: Toss them on a Caesar right before serving.
- Holiday soup bar: Set out a big bowl of croutons next to a pot or two of soup and let everyone build their own.
- Snack: Kids love them straight off the pan.
How to Make Puff Pastry in the Air Fryer
Air fryer puff pastry croutons turn out crispy and golden, with a couple of things to know:
- Work in batches. You can’t fit as many as on a baking sheet, so how many fit depends on your air fryer.
- Keep the pastry cold. Keep the rest of the sheet in the fridge between batches so it’s easy to work with.
- Cook time: 6 to 8 minutes or until puffed and golden.
Puff Pastry Croutons Variations
- Garlic Parmesan: Add garlic powder and grated Parmesan after brushing with butter.
- Everything bagel: Swap the sea salt for everything bagel seasoning.
- Herb: Sprinkle with Italian seasoning or dried thyme.
- Za’atar: Brush with olive oil and sprinkle with za’atar for a Mediterranean twist.
How to Store Puff Pastry Croutons
- Store at room temperature in an airtight container for up to 2 days.
- Don’t store them on top of soup or salad, or they’ll get soggy.
- Re-crisp in a 350°F oven or air fryer for 2 to 3 minutes.
Equipment for Puff Pastry Soup Toppers
- Baking sheet and parchment paper (oven)
- Air fryer (optional)
- Sharp knife or pizza cutter
- Pastry brush
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Puff Pastry Croutons FAQ
Yes. Work in small batches and keep the pastry cold between batches. Cook until puffed and golden.
It was probably too warm. Keep it cold until it goes in the oven, and make sure your oven is fully preheated.
Yes. Bake them up to 2 days ahead, store them in an airtight container, and re-crisp them before serving.
One sheet cut into about 1¼-inch squares makes about 50 to 60 croutons.
Soup and Salad Recipes
Looking for other recipes that would work great with these Croutons? Try these:
Pairing Dish Ideas
These are my favorite dishes to serve with soups or salads with puff croutons:
Puff Pastry Croutons (Oven Baked)
Equipment
- Baking sheet and parchment paper (oven)
- sharp knife or pizza cutter
- Pastry brush
Ingredients
- 1 sheet puff pastry thawed but still cold
- About 1 tablespoon butter melted
- Flaky sea salt to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lay the cold puff pastry on the parchment, brush it with melted butter, and sprinkle with flaky sea salt.
- Cut it into about 1¼-inch squares. Leave the squares touching.
- Bake 20 to 24 minutes, until puffed and deep golden.
- Cool 1 to 2 minutes, then break into individual croutons.
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