33 Next-Level Things To Do With Puff Pastry

To the people who tell me they don’t have much of a sweet tooth or even (gasp!) “don’t like” desserts, I say: How??? In my world, desserts are their own food group, an important part of maintaining a well-balanced diet. The way I see it, you simply can’t deprive yourself of something our brains were literally hardwired to enjoy. That’s on biology.

But that being said, I don’t always have a pan of fudge brownies or cheesecake bars lying around the house. Sometimes, whipping up a whole batch of something just sounds like too much work and you require a sweet treat stat. I feel that. So in the spirit of not skipping dessert, I compiled some of the best single-serving dessert recipes I could find. Bookmark this for when those late-night cravings kick in and you just need a little something sweet to cap off your day.

Guilt-Free Chocolate Chip Cookie Dough for One

The best part? Puff pastry is so easy to work with! If you find it in the freezer section, just be sure to let it thaw in the refrigerator overnight and you’ll be able to whip up flaky recipes, like pop tarts, spinach puffs, or melty baked brie in no time. You can even use the handy ingredient for quick family dinners like pot pie topped with puff pastry. Ree likes the way the dough stays light and airy in her puff pastry pizza. “They’re so incredibly easy to make with really impressive results,” she says. So what are you waiting for? Head to the store to pick up a package of puff pastry today!

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Think of the flaky layers in a croissant, then imagine them in everything from appetizers to desserts. Sounds awesome, right? Puff pastry dough makes it all possible. It’s a real game-changer in the kitchen, but making it from scratch is a rather involved process, including lots of butter and lots of dough folding. Luckily, buying frozen or store-bought is a cinch and works just as well. We always keep a stash of the stuff in our freezer, and recommend you do too. Check out our 33 best puff pastry recipes for inspiration on what to do with it (hint: EVERYTHING).

Some tips for puff pastry success: Keep it COLD. Store it in the freezer until the night before you’re ready to use it. Thaw in the refrigerator, and only pull it out right before assembly time. Even though you’re using store-bought dough, you’re still going to want to break out the flour to keep it from sticking to your countertops (get some on your apron too, for added authenticity 😜). For best results, chill again before baking to guarantee the perfect flaky, puffed layers.

Pretty much anywhere you could travel to will have their own variety of region-specific pastries that they’ve been known for for hundreds, if not thousands, of years. French pastries are some of the most well-known, and we’ve got recipes for all the classics here. Well-laminated dough (meaning it has had butter folded into it several times) is a lengthy, multi-day process, so we’ve admittedly taken some shortcuts to make some of them more achievable at home. Check out our shortcut croissants, macarons, madeleines, beignets, and profiteroles. Looking to expand your pastry knowledge? Try our Middle Eastern ma’amoul cookies, our Italian zeppole, our Jewish sufganiyot, our Mexican concha, our Japanese mochi, or our Chinese mooncakes. Remember—pastry chefs can take years to master these recipes, so if yours don’t turn out perfectly the first time, don’t stress! Pastries are as much about the process as they are about the end result, so enjoy the journey.

And don’t think it’s just sweets. Traditional pastry methods can translate to some very tasty savory options too, like Indian samosas, Turkish borek-inspired scrunch bread, Jewish potato knish, Greek spanakopita, and Chinese baozi (steamed buns). The great thing about these recipes is that once you’ve got their basic concept down, you can get as creative as you like with the fillings.

Want more dessert inspiration? Check out our favorite cookie recipes, our favorite pies, and our top dessert bars too.

Prince Charles’ Former Butler Says This Is the Only Proper Way to Eat a Pastry

See if you agree with his suggestions.

Photo: A. Taha Tercan / EyeEm / Getty Images

Finally, we’ve got an answer to an age-old question: What, exactly, is the correct way to eat a pastry? Sure, we’ve all got our opinions. Some people peel croissants before chomping into the buttery center. Others dig in, bite by bite. Some take one pastry, while other people wouldn’t consider it breakfast without (at least) two.

The recent video that caught our eye is less about the mechanics of actually eating a baked good, but instead digs into the act of obtaining one. Let’s break it down.

Hold off on grabbing a pastry first.

“Offer to your guests first,” says Harrold. It doesn’t matter how hungry you may be or how many pastries are sitting on the plate, etiquette is making sure everyone has a chance to claim a baked good before the host.

Only take one when it’s your turn.

“Ladies and gentlemen, please remember that while having a pastry in the morning, you only take one,” Harrold says in the video.

And the commenters had tips, too.

Waking up to a warm, rich cup of coffee is a great way to start the day. Even better? When there’s an equally delicious pastry to accompany it, like a cinnamon-sugar churro, flaky croissant, or a buttery cinnamon roll. Read on for all of those recipes and even more breakfast pastries to enjoy with your coffee.

Cinnamon-Sugar Churros with Cajeta

Churros require a relatively stiff batter to help them hold their ridged shape, leaving plenty of nooks for cinnamon sugar. To prevent blowouts while piping the batter, be sure to double-line the pastry bags, which will also give you more control.

Croissant is French for “crescent,” but the pastry’s shape doesn’t always match its name. Croissants au beurre, or butter croissants, are often rolled straight, since croissants ordinaire, made with margarine, are required by French law to be turned in like a crescent moon. Use a ruler when cutting the dough to ensure evenly sized croissants.

Almond and Plum Snack Cake

This snack cake catches the eye with its ripe red plums, toasted almonds, and glistening sugary crust, but the tender cake hidden underneath is the real star. The moist cake has a tight crumb, but a trio of butter, sour cream, and chunks of thick, sweet almond paste make it exceptionally tender.

Cherry and Cream Cheese Kolaches

These kolaches are filled with homemade cherry filling, but you can also use any jam you have on hand.

The secret to making doughnuts at home is in the dough: Retarding the shaped donuts allows a more complex, yeasty flavor to develop. The meringue filling is marshmallowy in texture; use an intense, robust, high-quality maple syrup to ensure lots of maple flavor.

Miso Caramel-Apple Danish

This riff on the classic Danish stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple. See our full step-by-step guide to making Miso Caramel-Apple Danish here.

New Orleans-Style Chicory Beignets

Chef David Kinch playfully combines two New Orleans classics: chicory coffee and beignets.

Fluffy, Buttery Cinnamon Rolls

This recipe yields 48 mini cinnamon rolls, drizzled with a simple glaze made of powdered sugar, half-and-half, and cinnamon.

Double Lemon Scones

Lemon–poppy seed cake meets scones in this delightful recipe from F&W Culinary Director at Large Justin Chapple.

Photo: Blaine Moats

Bring the aromas of your favorite bakery home with our pastry recipes. If you’re a beginner, don’t be intimidated. Pastry dishes always start with a dough consisting of flour, water, and solid fat (which can be shortening, butter, or lard). Some common examples include pies, tarts, donuts, croissants, Danishes, and scones. Here’s a handful of our favorite recipes, including some easy shortcuts, such as frozen puff pastry or refrigerated piecrust.

Blueberry-Cream Cheese Pastries

Attention blueberry-lovers: These flaky breakfast pastries are full of your favorite bite-size berries. Give them a spread made with cream cheese, vanilla, and lemon juice for a sweet-tart kickoff to the day.

Potato Cinnamon Rolls

We’re letting you in on the secret ingredient to the most fluffy, delicious cinnamon rolls you’ll ever taste—potatoes. That’s right, this top-rated recipe from our Test Kitchen uses mashed potatoes to achieve the ultimate soft, pillowy rolls you know and love.

Buy It: OXO Potato Masher ($16 Target)

Layers of light and flaky puff pastry sheets, spiced apple slices, and cream cheese fill this Danish pastry recipe. Save yourself some prep time and skip a step by substituting canned apple pie filling for the spiced apples.

Almond and Vanilla Bean Scones

These rich, moist scones get their incredible flavor from almond extract and vanilla-bean paste. To ease cutting the pastry dough, cover it with plastic wrap and freeze for 20 minutes before slicing. You can also freeze the dough up to two months for delicious homemade pastries at a moment’s notice.

Buy It: Nielsen-Massey Madagascar Bourbon Vanilla Paste ($37, Williams Sonoma)

Cream Cheese Danishes

The key to creating a flaky pastry, like this classic Danish, is all about the puff pastry. Luckily, the frozen version at your grocery store is delicious, and definitely worth buying as a shortcut. Top this easy breakfast recipe with your favorite fruit preserves.

Lavender-Honey Lemon Tart

This delicious pastry recipe is a showstopping brunch treat or dessert that only looks complicated. It takes a mere 10 minutes of hands-on time to get this sweet and tangy tart together. The candied lemons are also easy to make and are an impressive topper.

Make easy work of these sweet pastries—a plastic bag quickly pipes a homemade chocolate filling into purchased cannoli shells. Look for the shells at Italian grocery stores and larger supermarkets.

Buy It: Wilton Decorating Bags with Tips ($12, Walmart)

Here our homemade strawberry jam is infused with cardamom for a zesty take. Stuffed inside a flaky pastry and drizzled with powdered sugar icing, this is a breakfast recipe that’s sweet enough for dessert.

Rustic Blood Orange Tart with Salted Pecan Crust

Add some nutty flavor to your dough with toasted pecans. Blood oranges make a tangy filling and beautiful presentation. Just remove the white pith from the citrus, as it tends to have a bitter taste.

Buy It: Beech Wood Rolling Pin ($9, Target)

Stuffed Churro Puffs

Some flavors were just meant to be paired, such as the dulce de leche that stuffs these churro-inspired cream puffs. If you’ve never made choux pastry, watch our video to show you how easy it is to make from scratch.

Danish Pastry Apple Bars

Serve these delicious apple pastry bars to really win over the breakfast guests. You’ll love that the recipe can make 32 bars, and they’ll love the crunch of the hidden layer of cornflakes.

This classic pastry recipe from the 1953 edition of the Better Homes and Gardens New Cook Book is our favorite. We’ve updated the donuts to use butter (and more of it) instead of shortening, but kept its classic cinnamon-nutmeg spice.

Buy It: Hamilton Beach Deep Fryer ($45, Walmart)

French Market Beignets

Originally developed in New Orleans, these elegant, fried French pastries are dusted with a generous coating of powdered sugar. Fun fact: The word “beignet” is actually French for “fritter.”

Start with purchased crescent roll dough to make these tender, rich pastries in just 35 minutes. A dark filling of almond paste and chocolate makes these treats bakery-worthy.

Who says you can’t have dessert with breakfast? Not us! These easy pastry recipes take less than 15 minutes to prep and are the perfect excuse to indulge in the morning.

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

Go to Recipe

Cinnamon Fruit Biscuits

Because these sweet treats are so easy, I’m almost embarrassed when people ask me for the recipe. They’re a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

Quick Cherry Turnovers

Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, Iowa

Chocolate Banana Bundles

Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey

Caramel Bubble Ring

Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin’ good baked good.—Laura Clifton, Wenatchee, Washington

Lemon Pound Cake Muffins

I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

Cherry Chip Scones

These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine

Chocolate Toffee Biscuits

These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, Ontario

Ricotta-Raisin Coffee Cake

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don’t have or don’t like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, Illinois

Raspberry Cheese Danish

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Banana Macadamia Muffins

These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia

Banana Beignet Bites

When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they’re pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia

Berry-Filled Doughnuts

Four ingredients are all you’ll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma

Lemon Pull-Apart Coffee Cake

I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin

Pumpkin Ginger Scones

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It’s so simple to prepare this way. —Brenda Jackson, Garden City, Kansas

Apricot Cream Biscuits

Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

Pecan Coffee Cake

My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois

Pumpkin Doughnut Drops

I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin

Cranberry Banana Coffee Cake

I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming

Glazed Doughnut Holes

Here’s a simple recipe to create a colorful and fun breakfast—or snack! For the glaze, use any type of juice you like. —Taste of Home Test Kitchen

Sour Cream Chip Muffins

Take one bite and you’ll see why I think these rich, tender muffins are the best I’ve ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho

Apple Pear Coffee Cake

A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It’s one of my most-requested recipes, probably because it’s a bit different. —Joanne Hoschette, Paxton, Massachusetts

Cranberry Nut Muffins

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite! —Flo Burtnett, Gage, Oklahoma

Buttercup Squash Coffee Cake

Cappuccino Muffins

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, Wisconsin

Rich Chocolate Chip Coffee Cake

When I was a teacher, this recipe was recommended by one of my student’s parents. I’ve made it so many times, I can’t imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick
Torrance, California

Raspberry Breakfast Braid

We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon

Pecan Pie Mini Muffins

While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don’t forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama

Monkey Bread

Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It’s one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois

Cherry Almond Streusel Scones

My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. —Teresa Ralston, New Albany, Ohio

Monkey Bread Biscuits

I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, Arizona

Cinnamon Doughnut Muffins

Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario

Lemon Blueberry Drop Scones

I enjoy serving these fruity scones for baby and bridal showers. They’re a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California. Check out this drop scones recipe by Queen Elizabeth.

Given the high quality of store-bought puff pastry and the fact that it makes your food a million times better, I just know you’ll want to try every single one of these perfect puff pastry appetizers.

Puff pastry is a laminated dough, which means it gets rolled out and folded with butter until you see hundreds of incredible layers.

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It takes a few days to make and a lot of elbow grease!

When cooked, the layers will start to puff up, and the steam will add pockets of air, allowing the pastry to cook and become buttery and flaky.

It’s truly something special and was once reserved for only the best of bakers.

But now, you can buy frozen sheets of puff pastry that work beautifully at home.

They can be used to make everything from pumpkin and rosemary bites to heavenly parmesan cheese breadsticks.

Just be sure to get a decent brand, or those layers won’t be as pronounced.

Once it’s thawed and wrapped around some ham and cheese, the rich buttery flakes will melt in your mouth and leave you wanting more.

Full disclosure: these recipes are dangerously addictive and super easy to make.

I’ll bet they’ll become a staple part of your weekly routine in no time.

Ham & Cheese Puff Pastry Appetizer

The easiest way to elevate them is to use puff pastry!

Not only will baking these make them gooey and golden, but the crispy pastry provides much-needed texture to boot.

Prosciutto Asparagus Puff Pastry Bundles

These little bundles look like they came straight out of a cafe.

But they’re so straightforward; they work just as well on a busy Tuesday as they do for a Sunday Brunch.

Gruyère is a must in this, much like the prosciutto, if you can find it.

That said, a simple mature cheddar and smoked ham will also work super well.

I find thin asparagus the best option for these, but if all you can see are thicker, just cut them in half length-ways.

Mushroom Puff Pastry Appetizers

If you have leftover white sauce, this mushroom appetizer is lightning fast to make.

But to be honest, you can quickly whip up a batch in just a few minutes with this great recipe.

Mushrooms are fantastic for this because they give off unique flavors and aromas, and you can make it interesting by using a variety of different kinds.

Most larger grocery stores will have all kinds of dried and packaged mushrooms, such as shiitake or oyster.

I’ve even seen packs of mixed dried mushrooms that would work very well.

Feta and Spinach Puff Pastry Appetizers

It’s safe to say that spinach and feta go hand in hand.

There’s something so comforting about the classic combination of flavors, and you know these will fly off the plate in a matter of minutes!

If you’re using frozen spinach, be sure you drain and squeeze it until all that excess moisture is out.

Otherwise, you’ll end up with soggy pastry.

If you want to use fresh spinach, it’s a good idea to chop it up a little before you sauté it with the garlic and onions.

Nobody wants big leaves in their bite-sized appetizers.

Easy Puff Pastry Appetizer with Goat Cheese

Goat’s cheese acts a lot like Brie in that it will soften when heated, but it won’t melt like mozzarella.

It also has a very distinctly tangy flavor that I know some people struggle with.

If you want to give it a go, this recipe is the perfect option.

When mixed with the buttery pastry and the sweet cranberry sauce, the goat cheese becomes slightly mild and provides a beautiful creaminess to the mix.

No cranberry sauce? No problem! Caramelized onions or a bit of sweet chili jam would also pair very well in this recipe.

Cheddar Cheese and Caramelized Onion Puff Pastry Appetizer

Speaking of caramelized onions, these vegetarian-friendly pinwheels will be all the rage at your next party.

Though it’s tempting, try not to overfill these, or they will bulk out and look messy.

One way to ensure they look great no matter what is to add a layer of cheese over the top, which will melt and cover the surface, leaving you with a gooey, golden, bubbly finish.

Creamy Blue Cheese Puff Pastry Squares

Unlike the above recipes, this one only requires you to cook the pastry. The filling is added after they come out of the oven.

To stop your pastry from puffing up all over, gently score a square into the middle with a knife, leaving a border around the edges, and poke with a fork.

This will let some of the air out and should prevent it from getting too big.

Once your pastry is out of the oven, gently press the middle with a spoon and add in the filling, being sure to keep within the little border you’ve created.

Parmesan Puff Pastry Breadsticks

Homemade breadsticks can be a pain to make, not to mention you need to start the process hours before dinner.

So why not serve up a batch of super fast puff pastry “breadsticks” that are just as buttery but with some added crunch?

Let the pastry thaw a little until you can unfold it without it breaking.

Then, brush it with olive oil and sprinkle it with salt, pepper, Parmesan cheese, and rosemary.

Gently use a rolling pin to flatten the pastry just a little and cut it into strips. Bake it until golden, and voila!

Cream Cheese Bacon Puff Pastry Appetizer

I love these because they’re simple and great for any occasion. Who doesn’t love bacon and cream cheese, right?

One thing I will say is that I prefer to cut up strips of bacon.

That way, you’ll get a nicer bite, and the fat will render into the pastry a little.

That said, if you have bacon bits and need to throw together an appetizer in minutes, this is the one for you!

Mashed Potato Pastries

I don’t know about you, but I always make way too many mashed potatoes.

I usually have enough to feed the family for two-three meals!

But instead of serving up the same old leftovers, I’ve been turning them into these potato pastries instead!

Add some cheese and ham if you want it extra special, or if you have the time, these fantastic Irish mashed potatoes are a thing of beauty!

Buffalo Chicken Puff Pastry Pinwheels

If you’re looking for appetizer recipes, I’m willing to bet you’ve already made up a batch of buffalo chicken wings or dip, right?

They’re a party food staple and beloved by all!

But since you’ll already have the hot sauce out, why not make up a batch of these buffalo chicken pinwheels too?

To ensure these look their best, chill the pastry with the filling before you cut your slices.

Also, don’t cut them too thick, or they won’t cook all the way through.

Puff Pastry Pesto Chicken Bites Appetizer

If you’re pressed for time, these pesto and chicken bites can be made with leftover chicken and store-bought pesto.

If you have the time, I highly recommend making your own pesto.

It’s a great condiment to have in the fridge, and if you blend it with some cream cheese and cheddar, it makes for a super tasty spread you can put on toast or over chicken.

Another excellent option is this sensational sundried tomato pesto!

Baked Brie Puff Pastry Bites

Baked Brie just sounds fancy, doesn’t it? Well, how about baked Brie with a dollop of homemade fig jam?

Much like the goat cheese recipe from above, these pastry bites give you incredible creaminess and a touch of tang from the Brie, along with a sharp sweetness from the jam.

I think these look extra special when made into little stars or flowers.

Instead of placing the pastry squares in muffin tins, fold the corners into the center and gently press. Put the topping in the middle and bake.

Pumpkin & Rosemary Puff Pastry Bites

These are so much more than a few cubes of roasted pumpkin and some sprigs of rosemary.

I guess they just couldn’t fit “Pumpkin, Rosemary, Caramelized Onion, Garlic, Cinnamon, and Gruyère Puff Pastry Bites,” on the page.

I recommend roasting the pumpkin in the oven rather than adding it to the pan.

It needs a decent amount of time to cook, and when doing it in a skillet, you’ll run the risk of it either burning or the cubes turning to mush as you move them around.

Caramelized Onion & Fig Puff Pastry Appetizers

When it comes to sweet and savory recipes, nothing does it better than caramelized onions.

Of course, you can make them more savory by adding some balsamic glaze or have them be extra sweet by using shallots instead of regular white onions.

No matter what you choose, the key is to cook them low and slow, letting them wilt, sweat, and soften without burning.

I like to add a drizzle of honey to mine, and I always check the pan every few minutes in case they need a splash of water.

Tomato Tarts Puff Pastry Appetizer

Although these look effective with the round pastry and thick tomato slices, feel free to make these into squares if you don’t want any waste.

They’ll taste the same, and you won’t have any leftover odds and ends to deal with.

These will be tasty with just the mozzarella and tomato, but a light spread of pesto wouldn’t hurt either!

Puff Pastry Squares with Sundried Tomatoes

The filling for these puff pastry squares is irresistible! It’s a simple mix of goat cheese and sun-dried tomatoes, making it creamy, tangy, and just a little acidic.

However, I’m not a fan of the square shape because it looks like there’s too much pastry with no filling!

With that in mind, I made mine into little empanada shapes, folding the pastry over and sealing the edges with a bit of egg yolk.

That way, you’ll get plenty of filling with every bite!

Mini-Pear and Goat Cheese Tarts with Puff Pastry

Just like apple and cheddar work well together, pear and goat cheese are a match made in heaven.

It’s difficult to describe, but the subtle sweetness of the pear really helps to bring out the tang in the cheese without it being overwhelming.

However, since the cheese gets mixed with garlic, shallot, and thyme, it is definitely a savory treat.

Also, you could so easily swap out the goat cheese for Boursin Garlic & Herb if that’s easier for you.

Pulled Pork Pastry Puffs

If you’ve tried this recipe for slow cooker Texas pulled pork, you’ll know it’s sweet, tangy, tender, and totally impossible to resist.

I’m sure you also make it quite often when it’s slow cooker season!

If that’s you, these pulled pork pastry puffs are fantastic for using up any leftovers.

I’ve actually used some of that pre-made pulled pork from the grocery store, and it was such a hit, not to mention a time-saver.

Pigs In a Puff Pastry Blanket

I always see these served in crescent rolls, which are such a fabulous little appetizer. But crescent rolls aren’t quite as flaky as puff pastry!

So, if you want your pigs in a blanket to stand out and be buttery and crisp, this is the recipe for you.

Top tip: pre-bake some bacon in the oven until it’s cooked but not crispy.

Wrap the sausages with bacon and brush them in BBQ sauce before popping them into the pastry. It’ll make such a difference.

Potato Knishes

Brought to the city by Eastern European (mostly Ashkenazi Jewish) immigrants at the turn of the 20th century, knishes quickly rose in popularity among working class New Yorkers. These hearty pastries—mashed potatoes, studded with bits of caramelized onion, enveloped in a thin crust—accomplished three things very well. They were delicious, they were filling, and they were extremely cheap. Now you can make them at home!

Get the Potato Knishes recipe.

Beef Wellington

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We’ve found that, not only is store bought puff pastry much more convenient, but it’s also incredibly delicious. We’re particularly fond of this brand, and honestly don’t think we could make a better version if we tried.

Get the Beef Wellington recipe.

Sausage Rolls

Whether it’s football Sunday or a New Year’s Eve party, these sausage rolls will be a hit with your friends and family. Be sure to serve them up with mustard for dipping!

Get the Sausage Rolls recipe.

Tarte Tatin

This classic tart construction relies on fruit being laid over caramel then topped with puff pastry. The caramel might be a little tricky, but we promise going low and slow and resisting the urge to stir is the way to make sure that you have the perfect caramelized bottom.

Get the Tarte Tatin recipe.

Galette De Rois

While Mardi Gras king cake is made of a yeasted dough rolled with a cinnamon sugar filling, galette de rois is made of puff pastry sheets filled with almond frangipane and jam. Prior to baking, the puff pastry is scored and egg washed, giving the final pastry a beautiful golden hue.

Get the Galette De Rois recipe.

Cranberry Brie Bites

Not only are these brie and cranberry appetizers adorably fun to serve, but they’re easy to prep ahead for easy holiday entertaining, too. You can even freeze them up to one week in advance.

Get the Cranberry Brie Bites recipe.

Beef Wellington Bites

Cheesy Beef Empanadas

This filling is loosely based on a very traditional Mexican (top-secret!) recipe. It’s delicious as is, but if you want to give it even more pizzaz, we highly recommend adding a splash of red wine vinegar, finely chopped capers and green olives, and a good squeeze yellow mustard. Once you’ve got the pastry down, you can pretty much stuff them with anything!

Get the Cheesy Beef Empanadas recipe.

Sufganiyot (Jelly Donuts)

Emily hlavac green

Get the Sufganiyot (Jelly Donuts) recipe.

French Apple Tart

This tart is so easy to make and uses a store-bought puff pastry, meaning it can be ready in under an hour. The glaze uses a little Grand Marnier, which can be left out or replaced with rum or cognac. It really brings the whole tart together and we highly recommend it!

Get the French Apple Tart recipe.

Vegetarian Pot Pie

Any pot pie can be topped with puff pastry, even this veggie version that’s loaded with white beans and mushrooms. It’ll form a golden crust that’s totally irresistible.

Get the Vegetarian Pot Pie recipe.


A danish is a type of laminated dough—in other words, dough that has had butter folded into it several times—but to help make the process a little more straightforward, we borrow from our croissant recipe, which relies on a “rough” puff pastry. These have warm, buttery, flaky layers and a just-sweet-enough cream cheese filling that make the effort SO worth it.

Get the Cheese Danish recipe.

Puff Pastry Pizza

The Pioneer Woman

Skip the homemade dough in favor of this lighter take on pizza night. It also makes for a pretty appetizer when cut into strips or squares.

Get Ree’s Puff Pastry Pizza recipe.

Fruit Tart

The mascarpone filling is light, slightly tart, and just sweet enough to pair well with the apricot preserve-glazed fruit of your choice. Bonus: The shortbread-like crust here gets pressed in rather than rolled out, which makes it no-fuss and stress-free.

Get the Fruit Tart recipe.

While king cake is made of a yeasted dough rolled with a cinnamon sugar filling, galette de rois is made of puff pastry sheets filled with almond frangipane and jam. Prior to baking, the puff pastry is scored and egg washed, giving the final pastry a beautiful golden hue.

Walnut and Pistachio Baklava

Sticky and rich, baklava is a Turkish and Greek dessert made of layered sheets of phyllo dough, nuts, spices, sugar, and/or honey. Our version uses walnuts and pistachios, but feel free to use whichever nuts you like the most.

Get the Walnut and Pistachio Baklava recipe.

Peach-Melba Tart

This fruit tart is a simple yet impressive summer dessert thanks to the puff pastry and fresh peaches. The fresh raspberry melba sauce is the perfect finishing touch.

Get Ree’s Peach-Melba Tart recipe.

This classic tart construction relies on fruit being laid over caramel, then topped with puff pastry. The caramel might be a little tricky, but we promise going low and slow and resisting the urge to stir is the way to make sure that you have the perfect caramelized bottom.

Carrot Tart

This savory tart is a dinnertime show-stopper. You can use regular orange carrots, but if you can find rainbow carrots at the store or farmer’s market, it’ll look even more colorful on the table.

Get the Carrot Tart recipe.

Thanksgiving Leftover Pot Pies

To make these cute individual pies, the puff pastry is cut out using a 4 1/2-inch round cutter and baked separately so it doesn’t get soggy. Feel free to use leftover turkey or rotisserie chicken during the week.

Get Ree’s Thanksgiving Leftover Pot Pies recipe.

Homemade Samosas

We almost never order Indian food without getting some samosas along with it, and good news: They aren’t hard to make at home! The spiced potato filling is quick and easy, and the dough comes together fast using melted ghee. The crust is sturdy, but still fries up extra crisp and shatter-y. 😍

Get the Homemade Samosas recipe.

Put those perfect summer tomatoes to good use in this stunning tomato and feta tart. It requires just few simple ingredients (and almost no effort). Store-bought puff pastry gives you a buttery, flaky crust without the fuss of making your own crust.

Get the Tomato Tart recipe.


French palmiers, also known as elephant ears due to their shape, are delicious and so simple to make. Sugar is sprinkled on top of flaky layers of puff pastry and then rolled so that when cut the cookies look like little hearts. So cute!

Get the Easy Palmiers recipe.



Mochi is a sweet, chewy rice pastry that hails from Japan. Traditionally made from cooked and pounded rice, mochi are also easily made with rice flour. Here, each ball is filled with a sweet red bean paste, but you’re just as likely to see ice cream, a matcha green tea filling, or black sesame paste inside mochi.

Get the Mochi recipe.

Spanakopita Spinach Pies

Spanakopita is a popular savory Greek spinach pie frequently served as cut pieces from a whole slab pie, but we made individual pockets to save you the waiting time between baking, cooling, then slicing. As soon as they pop out of the oven, they’re ready to be plated and devoured by your hungry guests, no knives necessary.

Get the Spanakopita Spinach Pies recipe.

Easy French Macarons

These delicate French pastries are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Make sure all your ingredients are room temperature to achieve the greatest success.

Get the Easy French Macarons recipe.

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