Recipes with puff pastry

10 recipes. Page 1 of 1

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Apple Turnover

Folded into triangles, these turnovers carry on a medieval European habit of baking fruit in pastry, and by the 17th century they were sold as hand-held snacks at French and English market stalls. The apples are cooked down in a pan first with butter, sugar and cinnamon, so they enter the oven already soft and jammy rather than raw and wet. Heat turns the moisture between the puff pastry layers into steam that pushes them apart, and the egg wash gives the top a lacquered, deep golden finish. The shattering crust is at its best in the first few minutes out of the oven.

Prep 20min Cook 22min 6 servings

Baking Medium

Korean Chestnut Pie

Bite in and a whole cooked chestnut sits firm inside smooth chestnut paste. The paste is boiled chestnuts warmed with milk, light brown sugar and butter and then blended, and it goes between two squares of puff pastry along with the whole nut.

Prep 35min Cook 24min 6 servings

Baking Hard

Beef Wellington

The tenderloin is brushed with Dijon mustard, wrapped in finely chopped sauteed mushrooms and prosciutto, then wrapped again in puff pastry. The mushrooms cook until nothing pools in the pan, and they and the beef must be cold through before wrapping, or the pastry base turns soggy. It comes out when a thermometer pushed in from the side reads 63 degrees at the center of the meat, whatever the color of the crust.

Prep 130min Cook 60min 4 servings

Baking Medium

Cream Horn Pastry

Strips of puff pastry wound around a cone mold bake into a hollow spiral horn, which is then piped full of whipped cream folded into cream cheese. The thawed pastry stays cold and is cut into strips without rolling or stretching it, which protects the flaky layers. Sugar pressed onto the surface bakes into a crisp coating, and each bite brings the open layers and the cold cream together.

Prep 30min Cook 20min 4 servings

Baking Medium

Galette des Rois (Puff Pastry Almond Frangipane Pie)

Eaten across France around Epiphany in January, this pie seals an almond frangipane between two rounds of puff pastry. A small porcelain charm, the feve, is hidden inside, and whoever gets it in their slice is king or queen for the day and wears a paper crown. This version adds a little rum to the frangipane. A leaf or swirl pattern scored into the egg-washed top bakes into a sharp, glossy design.

Prep 25min Cook 35min 4 servings

Baking Hard

Mille-Feuille

Puff pastry normally balloons in the oven; here it bakes under parchment and a heavy tray so it comes out as three flat, brittle sheets that can carry a filling. Between them goes a vanilla pastry cream thickened with egg yolks and cornstarch, cooked on the stove until it holds a line. A fork pressed through the stack breaks the flaky layers first and then meets smooth, cool custard.

Prep 35min Cook 30min 4 servings

Baking Easy

Palmiers

Rolled in from both long edges and sliced, sugared puff pastry opens as it bakes into the symmetrical butterfly shape that gives palmiers their look. The sugar melts and caramelizes to amber, soft while hot and shatter-crisp once cool, around light, flaky layers inside.

Prep 15min Cook 18min 4 servings

Baking Medium

Portuguese Egg Tart

Puff-pastry cups filled with egg-yolk custard go into a very hot oven for a short bake, which leaves dark brown spots scattered across the surface. The yolks go in off the heat and the custard is strained through a fine sieve, so the filling sets smooth with no stringy bits of egg.

Prep 25min Cook 20min 4 servings

Baking Hard

Salmon in Puff Pastry

A whole salmon fillet goes into puff pastry with a filling of cream cheese, spinach, dill and lemon zest, and comes to the table in thick slices. The Dijon-laced cream cheese seasons the fish and also keeps its juices from soaking into the pastry. Ten minutes in the fridge before baking firms the butter again, and the layers separate more clearly in the oven.

Prep 25min Cook 30min 4 servings

Baking Easy

Sausage Roll

Seasoned pork sausage meat, mixed with finely chopped onion, breadcrumbs and Dijon mustard, is rolled up in puff pastry for this British bakery snack. The meat is mixed briefly by hand so it stays tender, and shallow cuts across the top of each piece let steam escape as it bakes.

🥗 Lighter Meals

Prep 20min Cook 25min 4 servings