50 Puff Pastry Recipes

Basics of working with puff pastry

To defrost, divide the dough into sheets, cover with plastic wrap, and let it sit at room temperature for 30 minutes (or in the refrigerator for 4 hours). Do not defrost the dough in the microwave.

Always roll out the dough on a lightly floured surface to prevent it from sticking. (Note: We recommend using 9-inch (23 cm) sheets of frozen dough for this recipe. If your dough is larger than this size, trim it to 9-inch (23 cm) before cooking.) If the dough starts to stick, place it in the freezer for a few minutes.

Brush the dough with a lightly beaten egg and 2 teaspoons of water until it turns golden. Use this mixture to "glue" the dough together.

Bake the puff pastry on a baking sheet covered with baking paper.

1. Sugar-Spice Waffles.

Brush 1 sheet of puff pastry with melted butter; sprinkle with 3 tablespoons sugar and 2 teaspoons salt. apple pie seasoningFold the dough sheet in half and roll it out to a rectangle measuring 18 x 30 cm; cut into 6 rectangles measuring 9 x 10 cm. Fry the dough in a waffle iron until crispy, 6-8 minutes.

2. French toast with puff pastry.

Lightly beat 1 egg with 1 teaspoon vanilla extract. Roll out a sheet of puff pastry to a 12-inch square; brush with the beaten egg and sprinkle with 2 teaspoons of cinnamon sugar. Cut the dough into squares, each approximately 3 inches (7.5 cm) long (you should have 16 squares in total). Bake in the oven at 400°F (205°C) until golden brown, about 15 minutes. Serve with berries, powdered sugar, and maple syrup.

3. Quiche with herbs.

Whisk 4 eggs with 3/4 cup heavy cream, 3/4 cup heavy cream, 1/4 cup finely chopped herbs (parsley, tarragon, and chives), 1/2 teaspoon salt, and a pinch of cayenne pepper. Roll out puff pastry to a 12-inch square; cut out a 12-inch circle. Place the dough in a 9-inch (23-cm) baking pan. Pour the egg mixture inside. Bake at 400°F (205°C) until golden brown, about 30 minutes.

4. Puff Pastry Beignets.

Cut the dough sheet into 2.5 x 5 cm rectangles (36 total). Fry in oil at 175°C until golden brown on both sides, about 3-5 minutes. Transfer to a paper towel to remove excess oil. Dust the doughnuts with powdered sugar before serving.

5. Smoked Salmon Beignets.

Prepare the beignets (No. 4); let them cool slightly (do not dust with powdered sugar). In a blender, combine 100 g each of smoked salmon and cream cheese, 3 tbsp. finely chopped dill, and 1 tbsp. water until smooth; season with salt and pepper. Fill a pastry bag with the mixture; fill the donuts with the filling.

6. Chocolate-Nut Beignets.

Prepare beignets (No. 4). Do not dust with powdered sugar until adding the filling. Fill a pastry bag fitted with a small round tip with 3/4 cup chocolate-hazelnut spread; fill the donuts with the filling. Dust with powdered sugar and cocoa powder before serving.

7. Cronut (croissant donut) - donuts made from puff pastry with filling.

Brush the dough sheet with egg wash and fold in thirds. Cut out 3 3-inch circles; cut a small 1-inch circle in the center of each circle. Refrigerate for 30 minutes, until firm. Fry in generous amounts of butter at 350°F (175°C) on both sides until golden brown, about 6 minutes. Sprinkle with sugar while the dough is still warm. Fill a pastry bag fitted with a small round tip with 1 cup vanilla pudding; fill both sides of the doughnut with the filling. Top with warm jam before serving.

8. Jelly donuts.

Cut 2 sheets of puff pastry into 3-inch (7.5 cm) circles (18 total). Spread 2 teaspoons of jelly on one half of each circle, brush the edges of the dough with lightly beaten egg, and press the edges together; press the edges firmly together. Bake in the oven at 400°F (205°C) until golden brown, 25 minutes. Brush each donut with melted butter; dip in sugar.

9. Glazed donuts.

Brush 1 sheet of puff pastry with egg wash; top with another sheet of puff pastry and press them together firmly. Cut into 3-inch (7.5 cm) circles (9 in total); cut a small 1-inch (2.5 cm) circle from the center of each circle. Bake in the oven (both donuts and the resulting small circles from the donut centers) at 405°F (205°C) until golden brown, 20 minutes; let cool. For the glaze, mix 1 cup powdered sugar with 1-2 tablespoons water until smooth; add color with food coloring, if desired. Dip the donuts in the glaze and let it set.

10. Eggs Benedict in puff pastry.

Roll out 1 sheet of dough to a 25cm square. Cut out four circles, each 12.5cm in diameter. Prick the circles all over with a fork, leaving a 1.5cm border. Bake in the oven at 405°F (205°C) until golden brown, 20 minutes, pressing the dough into the center with a spoon if it puffs up. Place warmed slices of smoked bacon and a poached egg in the center of each circle of dough; top with hollandaise sauce.

11. Breakfast envelopes.

Make scrambled eggs with 3 eggs; let cool. Roll out 1 sheet of dough to a 12-inch square. Cut into 4-inch circles (9 in total). Evenly distribute the scrambled eggs, 3/4 cup of grated cheese, and 3 slices of crispy bacon among the dough circles; fold in half to form packets, pressing the edges of the packets with a fork. Bake in the oven at 400°F (205°C) until golden brown, 20 minutes.

12. Spring pie with greens.

Roll out 1 sheet of dough to a 25cm square; use a knife to mark the edges of the pie (about 2.5cm) and brush with egg wash. Prick the remaining surface evenly with a fork. Bake in the oven at 405°F (205°C) until golden brown, about 20 minutes. Top the finished dough with a spread of herbed cheese (a cream cheese with herbs), lettuce leaves, radish slices, lemon zest, and olive oil. Season with salt and pepper.

13. Asparagus and Shiitake Mushroom Pie.

Toss 2 cups each chopped asparagus and sliced ​​mushrooms with olive oil and 1 minced garlic clove; season with salt and pepper. Sauté for 8 minutes, until the vegetables are tender. Prepare the dough for Spring Pie (No. 12); top with the sautéed asparagus and shiitake mushrooms and sprinkle with 1 cup grated Swiss cheese. Bake until the cheese is melted.

14. Puff pastry pizza with cheese.

Roll out 1 sheet of dough to a 13-inch square; cut out a 13-inch circle. Brush the edges with egg wash and fold them over to form a pizza pan. Prick the remaining surface evenly with a fork. Bake in the oven at 400°F (205°C) until golden brown, 15 minutes. Increase the oven temperature to 450°F (230°C). Evenly spread 1/2 cup each pizza sauce, mozzarella, 2 tablespoons Parmesan, and a pinch of dried oregano over the dough. Bake for another 5 minutes.

15. Potato pizza.

Prepare the dough as for Cheese Pizza (No. 14). Saute 1 1/2 cups thinly sliced ​​new potatoes and 1/2 cup thinly sliced ​​onion in olive oil until soft; season with salt and pepper. Sprinkle the dough with 1/2 cup grated provolone cheese; top with the potato and onion mixture, garnish with thyme leaves and grated Parmesan. Increase the oven temperature to 450°F (230°C) and bake for another 5 minutes.

16. Herb Croutons.

Roll out 1 sheet of dough to a 12-inch square; brush with 1 tablespoon melted butter and 1 crushed garlic clove. Sprinkle with finely chopped parsley and thyme; season with salt. Cut into 1-inch squares. Bake in the oven at 400°F (205°C) until golden brown, 15-20 minutes. Serve with soup or salad.

Appetizers

17. Puff pastry crackers.

Roll out 1 sheet of dough to a 25cm square; cut into 6cm squares (16 total). Place on a baking sheet and cover with another baking sheet. Bake in the oven at 405°F (205°C) until golden brown, 30 minutes. Brush with melted butter; season with poppy seeds, salt, and pepper.

18. Puff Pastry Egg Canapes.

Prepare crackers (No. 17); do not grease or season. Let cool. Mix 3 finely chopped hard-boiled eggs with 2 tablespoons mayonnaise and 2 tablespoons olives. Spread the mixture among the crackers; garnish with chopped chives.

19. Canapes with smoked salmon.

Prepare crackers (No. 17); do not butter or season. Let cool. Spread with cream cheese, top with smoked salmon, and sprinkle with fresh dill and pepper.

20. Canapes with cheese and chutney sauce.

Prepare crackers (No. 17); do not butter or season. Let cool. Spread salted butter on each cracker and top with thinly sliced ​​Cheddar cheese and sauce. mango chutney.

21. Puff pastry cheese sticks.

Roll out 1 sheet of dough to a 12-inch square. Brush with lightly beaten egg. Sprinkle with 1/2 cup grated Parmesan, a pinch of cayenne pepper, and a pinch of salt; press to adhere. Cut into strips about 1/4 inch wide (16 strips total). Twist each strip. Bake in the oven at 400°F (205°C) until golden brown, 13-15 minutes.

22. Cheddar Cheese Puff Pastry.

Roll out 1 sheet of dough to a 12-inch square. Cut into three pieces and brush with lightly beaten egg. Sprinkle with 3/4 cup grated Cheddar cheese. Stack the three pieces on top of each other and cut into 2-inch diameter circles (12 total). Bake at 405°F (205°C) until golden brown, 20 minutes.

23. Sesame Breadsticks.

Roll out 1 sheet of dough to a 30 cm square; cut into 1.5 cm wide strips (20 pieces total). Brush with lightly beaten egg; sprinkle with sesame seeds and salt. Bake in the oven at 205°C until golden brown, 13-15 minutes.

24. Prosciutto BreadsticksMake sesame breadsticks (No. 23); let cool. Wrap in prosciutto.

25. Palmier cookies with Parmesan cheese.

Sprinkle a baking sheet with 1/4 cup Parmesan cheese; top with 1 sheet of dough. Sprinkle with 1/4 cup Parmesan cheese and 1/2 teaspoon finely chopped thyme; roll out the dough to a 12-inch square. Fold the dough in half from two opposite sides, 3 inches from the edge, then fold again to meet in the center. Fold the dough in half like a book. Cut crosswise into 1/2-inch-wide slices (24 total). Bake at 405°F (205°C) until golden brown, 20-22 minutes.

26. Puff pastry fingers with herbs.

In a blender, combine 1 cup herbs (chive, dill, and parsley), 1/3 cup toasted almonds, 1 teaspoon lemon zest, and a pinch of salt until smooth. Roll out 1 sheet of dough to a 11-inch square; cut out a 11-inch circle. Grease with 2 tablespoons softened butter and sprinkle with the herb mixture prepared earlier. Cut like a pie into 16 pieces. Starting at the wide end, roll each piece up. Brush with lightly beaten egg. Bake in the oven at 350°F (175°C) until golden brown, about 20 minutes.

27. Greek Spinach Pie "Spanakopita".

Combine 300g frozen chopped spinach (defrosted and squeezed dry), 3 beaten eggs, 1 1/2 cups feta cheese, 1 bunch chopped green onions, 1/4 cup each finely chopped parsley and dill, a pinch of nutmeg, salt, and pepper. Roll out 2 sheets of pastry into 28cm squares; spread the prepared filling on 1 sheet, leaving an 1 1/2cm border. Top with the 2nd sheet of pastry; press the edges tightly together and press them with a fork. Cut 4 long slits in the top and brush with lightly beaten egg. Bake at 205°C (405°F) until golden brown, 25 minutes. See full recipe Greek pie "Spanakopita".

28. Puff Pastry Pretzels.

Combine 1 heaping teaspoon each of dried onion flakes, poppy seeds, sesame seeds, and table salt; add a pinch of dried garlic. Cut 1 sheet of dough into strips approximately 2 cm wide (12 total); twist each strip and form into a pretzel. Brush with lightly beaten egg and sprinkle with the prepared seasoning mixture. Bake in the oven at 175°C until golden brown, 25-35 minutes.

29. Fried cheese puffs.

Roll out 1 sheet of dough to a 12-inch square; cut into 3-inch squares (16 total). Place a slice of Cheddar cheese between 2 pieces of dough. Fry in a buttered skillet over medium heat until golden brown, 2 minutes. Transfer to a baking sheet lined with parchment paper. Bake in the oven at 400°F (205°C) until golden brown, about 10 minutes.

30. Garlic knots from puff pastry.

Cut 1 sheet of dough in half, then cut each half crosswise into 3.5cm-wide strips (12 total); tie each in a loose knot. Bake in the oven at 400°F (205°C) until golden brown, about 10 minutes. Melt 2 tablespoons butter with 2 crushed garlic cloves; toss with warm strips, 2 tablespoons grated Pecorino cheese, 1 tablespoon finely chopped parsley, and a pinch of salt.

31. Pigs in a blanket.

Roll out 1 sheet of dough to a 27 cm square; cut into 3.5 cm wide strips (7 pieces total). Wrap the dough in a spiral around the sausages. Brush with a lightly beaten egg and sprinkle with poppy seeds. Bake in the oven at 400°F (205°C) until golden brown, about 25 minutes. Cut into pieces.

32. Chorizo ​​pigs in a blanket.

Roll out 1 sheet of dough to a 25cm square; cut in half, then cut each half crosswise into 2.5cm-wide strips (20 total). Brush with lightly beaten egg and season with chili pepper. Wrap the cooked chorizo ​​sausages in the dough; brush again with egg. Sprinkle with sesame seeds. Bake in the oven at 400°F (205°C) until golden brown, about 20 minutes.

33. Puff pastry spirals with mushrooms.

Brush 1 sheet of puff pastry with 2 tablespoons softened butter. Top with 1 cup chilled sautéed mushrooms and 1/2 cup grated Swiss cheese. Roll into a long log; cut crosswise into six 1.5-inch-wide pieces. Place the mushroom-covered pieces of dough, cut-side up, in an 8-inch baking dish. Bake at 400°F (205°C) until golden brown, about 55 minutes. Let cool for 5 minutes, then invert onto a plate.

34. Beef Empanadas.

Brown 200g of ground beef in a frying pan. Add 1/2 cup each of canned crushed tomatoes and chopped onion, 2 tbsp each of raisins and chopped olives, and 1 tsp each of cumin, dried oregano, table salt, and pepper. Cook for about 7 minutes, or until the liquid has completely evaporated; let cool. Roll out 1 sheet of dough to a 40cm square; cut into 7-8cm circles (about 24 pieces). Place the browned beef in the center of the circle, pinch the edges together to form a packet. Brush with lightly beaten egg. Bake in the oven at 205°C until golden brown, about 20 minutes.

35. Empanadas with tuna.

In a skillet, sauté 1 finely chopped tomato, 1/4 each green bell pepper and onion, and 2 minced garlic cloves in olive oil until soft. Add 140g can of tuna (drained), 1 chopped hard-boiled egg, 2 tablespoons each finely chopped olives and parsley, 1/4 teaspoon each cayenne pepper, salt, and pepper; let cool. Make empanadas (No. 34), using the tuna for the filling.

36. Empanadas with lambFor 10 minutes, sauté the ground lamb with 3/4 cup each diced onion, carrot, rutabaga, and potato in olive oil. Add 2 tablespoons finely chopped parsley and season with salt and pepper; let cool. Make empanadas (No. 34), using the lamb for the filling.

37. Brie cheese baked in puff pastry.

Roll out 1 sheet of dough to a 30cm square; cut out a circle with a 30cm diameter. Place 200g of Brie cheese in the center of the circle. Brush the dough with lightly beaten egg; pinch the edges to the center. Invert onto a baking sheet lined with parchment paper; brush again with egg. Bake in the oven at 405°F (205°C) until golden brown, about 25 minutes.

38. Palmier Sugar Cookies.

Sprinkle a baking sheet with 1/4 cup sugar; place 1 sheet of dough on top. Sprinkle with 1/4 cup sugar; roll out to a 12-inch square. Fold the dough in half from two opposite sides, 3 inches from the edge, then fold again to meet in the center. Fold the dough in half like a book. Cut crosswise into 1/2-inch-wide slices (24 total). Bake at 405°F (205°C) until golden brown, 20-22 minutes.

39. Puff pastry envelopes with chocolate and berries.

Roll out 1 sheet of dough into a 30 cm square. Cut into 10 cm diameter circles (9 in total). Evenly distribute sliced ​​strawberries and chocolate chips among the circles. Brush the edges with egg wash and fold in half to form envelopes. Press the edges with a fork. Brush again with egg wash and sprinkle with sugar. Bake in the oven at 405°F (205°C) until golden brown, 20-22 minutes.

40. Lemon poppy seed tarts.

Roll out 1 sheet of dough to a 30cm square; spread with lemon curd and sprinkle with poppy seeds. Cut in half, then cut each half crosswise into 1cm-wide strips; roll into a bun and brush with egg wash. Bake in the oven at 175°C until golden brown, 20 minutes. Dust with powdered sugar before serving.

41. Chocolate Napoleon with berries.

Roll out 1 sheet of pastry to a 10-inch square; cut into 2.5-inch by 5-inch rectangles (8 sheets total). Place the rectangles on a baking sheet, top with another baking sheet, and bake in the oven at 400°F (205°C) until golden brown, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Let cool. In a small skillet over low heat, combine 1/3 cup milk, 2 tablespoons sugar, and 1 tablespoon cornstarch; whisk until thick. Stir in 2 ounces of chocolate; let cool. Fold the mixture into 1 1/2 cups whipped cream. Assemble the cake, sandwiching a layer of chocolate frosting and raspberries between every 2 layers of pastry. Dust the finished cake with powdered sugar.

42. Puff pastry cakes with whipped cream and berries.

Roll out 1 sheet of dough to a 30 cm square. Place the dough on a baking sheet, cover with another baking sheet, and bake in the oven at 400°F (205°C) until golden brown, 30-35 minutes. Let cool; cut into 3 pieces. Spread 2 tablespoons of berry jam on the first layer of dough, then 2/3 cup of whipped cream. Repeat for the remaining two layers.

43. Puff Pastry Churros.

Beat 1 egg with 1 teaspoon vanilla extract. Roll 1 sheet of dough into a 25cm square and brush with egg wash. Cut in half, then cut each half crosswise into 5cm-wide strips (20 pieces total); bake in the oven at 400°F (205°C) until golden brown, 15 minutes. Toss the finished churros with 2 tablespoons melted butter, then with a mixture of 1 cup sugar, 1 tablespoon cocoa powder, 1/2 teaspoon cinnamon, and a pinch of cayenne pepper.

44. Danish Cheese Puffs – Danish Cheese PuffsBeat together 150g cream cheese, 1/3 cup sugar, 2 egg yolks, 2 tbsp sour cream, and 1/4 tsp each vanilla extract and salt. Roll out 1 sheet of puff pastry to a 30cm square; cut into 4 15cm squares. Brush with egg wash and sprinkle with sugar. Spoon the filling into the center of each square and pinch the edges together at the center. Bake at 405°F (205°C) until golden brown, about 20 minutes.

45. Layered pecan rolls.

Combine 1/3 cup sugar with 1/4 cup finely chopped pecans and 1 tablespoon cocoa powder. Roll out 1 sheet of dough to a 11-inch square; cut out a 11-inch circle. Grease with 4 tablespoons softened butter and sprinkle with the pecan mixture. Cut like a pie into 16 wedges. Starting at the wide end, roll each wedge up. Brush with lightly beaten egg. Bake at 350°F (175°C) until golden brown, 20 minutes.

46. ​​Puff Pastry Cannoli.

Tear off three 24-inch (60-cm) sheets of foil; roll each one tightly into a tube. Cut each tube into 4 pieces. Roll out 1 sheet of pastry to a 12-inch (30-cm) square; cut into 1-inch (2.5-cm) strips (12 total). Wrap each strip of pastry tightly around the foil tubes. Bake at 400°F (205°C) until golden brown, 20 minutes; let cool, then remove the foil. Mix 16 oz (450 g) ricotta cheese with 1/2 cup powdered sugar, 2 tablespoons mascarpone cheese, and 1/2 teaspoon vanilla extract. Fill the tubes with the mixture; dip the edges in fine chocolate chips.

47. Strawberry pie.

Roll out 1 sheet of dough to a 25 cm square; use a knife to mark the edges of the pie (about 2.5 cm). Brush with melted butter and sprinkle with sugar. Top with sliced ​​strawberries; sprinkle with sugar. Bake in the oven at 405°F (205°C) until golden brown, 20 minutes.

48. Closed cherry pie.

Simmer 4 cups pitted cherries, 1 cup granulated sugar, 3 tablespoons cornstarch, the juice of 1 lemon, and 1/4 teaspoon almond extract over low heat for 5 minutes until thickened. Let cool. Roll out 2 sheets of puff pastry into 11-inch squares; spread the filling on 1 sheet, leaving a 1-inch border. Top with the second sheet of puff pastry; press the edges together with a fork. Cut 4 long slits in the top and brush with lightly beaten egg. Bake at 400°F (205°C) until golden brown, 25 minutes. Dust with powdered sugar before serving.


49. Tarte Tatin - inside-out pie.

Cut 1 8-inch (20-cm) circle from the dough. Melt 3/4 cup sugar in an 8-inch (20-cm) nonstick skillet over high heat, stirring constantly, until caramelized, 5 minutes. Remove from the heat and stir in 6 tablespoons (90 g) butter; place 5 or 6 peeled and quartered apples, round side down, in the pan, then top with the dough. Bake in the oven at 400°F (205°C) for 35 minutes, until golden brown and the apples are tender. Let cool in the pan for about 10 minutes, then invert onto a plate.

50. Puff pastry profiteroles with ice cream.

Roll out 1 sheet of dough to a 25 cm square; cut into 5 cm diameter circles (25 in total). Brush each with egg and sprinkle with sugar. Bake in the oven at 400°F (205°C) until golden brown, 14 minutes. Let cool. Combine 100 g of melted chocolate with 3 tbsp of heavy cream and bring to a boil. Place a small scoop of ice cream between 2 pieces of dough; pour the prepared chocolate sauce over them.