How to Make a 3-Ingredient Kouign Amann

Legend has it that the Kouign Amann (pronounced “Queen Aman”) is only made in 6 bakeries in the United States. Hot out of the oven, these pastries create an almost custard-like center, with a crème-brulee like top of caramelized sugar and butter.

Though these pastries are traditionally finicky—and can cost up to $5 per serving—our recipe offers up the ultimate hack. Three ingredients and less than 30 minutes, and you’ll have 9 perfectly flaky morsels, which taste incredible with a cup of hot coffee.

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Kouin SM  


3-Ingredient Easy Kouign Amann Pastries

Good Cook

Traditionally Kouign Amann takes hours to make, but a few kitchen tricks will have you enjoying the dramatic flakey layers of this buttery, carmelized pastry in less then an hour.

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 9


  • 1 package puffed pastry
  • 18 tablespoons Challenge Butter, salted
  • 1 cup turbinado sugar


Remove both sheets of puffed pastry from the box, allowing them to thaw at room temperature for 1 hour before making your pastries. Preheat oven to 350 degrees. Spray a Good Cook muffin tin with nonstick baking spray. Lay thawed puffed pastries flat on a clean workspace. Spread 6 tablespoons of melted butter on top of one of the sheets of pastry dough. Immediately coat butter with 1/3 cup of sugar. Lay the second piece of puffed pastry on top of the layer of sugar. Spread 6 tablespoons of melted butter on top of the second sheet of pastry dough. Top with 1/3 cup sugar. With a very sharp knife, slice pastry sheet into 9 squares. Fold the edges of each square into the center of each square, then drop each folded pastry into the prepared muffin tins. Drizzle ¾ tablespoons of melted butter on top of each pastry. Sprinkle generously with sugar. Three of the muffin cups will remain unfilled with pastry. Pour a small amount of water into the empty muffin tins to keep the empty muffin tins from burning. Bake in preheated oven for 14-18 minutes, or until the pastries are deep golden brown around the edges. Remove from oven, and immediately turn pastries out of the muffin tin to keep them from sticking. Cool slightly before serving.

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How to Hack the "Hardest Pastry in the World"