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Recipes Using Puff Pastry

Category Pastries
Puff pastry can be used in a variety of recipes from main dishes to dessert. This page contains recipes using puff pastry.


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July 2, 20127 found this helpful
An easy to make flavorful treat whether served as a snack or appetizer.


  • 1 puff pastry sheet (from 17.3 oz package), thawed
  • 1/2 cup cheddar cheese, finely shredded
  • 1/2 cup of canned diced jalapenos, drained
  • 1/4 cup blue cheese dressing (I recommend Marie's brand), if desired


Preheat oven to 400 degrees F.

Unfold pastry sheet on a lightly floured surface, roll the pastry sheet into a 12 x 12 inch square, cut into 2 inch squares (36), prick each square with a fork and place the squares onto a large baking sheet.

Bake until golden brown, about 8 minutes, remove from oven and press down the centers of the squares with the back of a small spoon to make an indentation.

Spoon 1/2 teaspoon each of first the cheese and then the jalapenos onto each square, bake until the cheese is melted, about 5 minutes, place squares on a wire rack and let cool for 10 minutes.


Top each with the blue cheese dressing before serving.

By Deeli from Richland, WA

Comment Was this helpful? 7

September 1, 201015 found this helpful

I've been experimenting with frozen puff pastry off and on for the past few months, and came upon these tasty sweet treats that only need three simple ingredients to make. These freeze well wrapped in wax paper, placed in a freezer container, and thawed at room temp or heated in the microwave for future treats.



Preheat oven to 400 degrees F.

Unfold puff pastry. Evenly spread 4 strips with jam then sprinkle with 2 tablespoons of the sugar and place each coated strip one on top of the other with the uncoated strip on top of all. Freeze until firm, about 15 minutes.


Very lightly butter two baking sheets if they are not non-stick. If you only have one baking sheet place half of the pastries in the next step back in the freezer until ready to bake.

Slice the jam filled pastry strip in to 1/4 inch thick slices, place on baking sheet(s) about 4 inches apart and sprinkle with the remaining sugar (1 tablespoon if baking in 2 batches).

Bake until puffy and golden, about 15 to 20 minutes. Allow pastries to cool and enjoy.

By Deeli from Richland, WA

Comment Was this helpful? 15

October 28, 20119 found this helpful
As some of you know I am definitely not good at baking, but when I saw an easy puff pastry recipe for Apple Strudel at the Pepperidge Farm website I couldn't resist at least trying! I also couldn't resist making a couple of changes; probably not a good idea when you aren't very good at baking, but I must have done something right because the strudel turned out yummy :-)


  • 1 egg
  • 1 Tbsp. water
  • 2 Tbsp. sugar
  • 1 Tbsp. all purpose flour plus flour for rolling
  • 1/4 tsp. ground cinnamon
  • 2 large Granny Smith apples, peeled, cored, and thinly sliced
  • 2 Tbsp. dried cherries, finely chopped
  • 1 sheet from a 17.3 oz package Pepperidge Farm Puff Pastry Sheets, thawed


Heat the oven to 375 degrees F.

Beat the egg and water in a small bowl with a fork. Stir in sugar, flour and cinnamon in a medium bowl, add apples, cherries, and almonds and toss well to coat.

Unfold the pastry sheet on floured work surface. Roll the pastry sheet into a 16 x 12 inch rectangle.

With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge, roll up like a jelly roll and place seam side down onto a baking sheet. Tuck the ends under to seal, brush the pastry with the egg mixture, cut several slits in the top of the pastry and bake until the pastry is golden brown, about 35 minutes.


Let the pastry cool on the baking sheet on a wire rack for 20 minutes and serve.

By Deeli from Richland, WA

Comment Was this helpful? 9

February 3, 20121 found this helpful
As mentioned before I am not much of a traditional baker but wanted some fresh 'out of the oven' cookies yesterday and since was already planning to make some puff pastry cherry tarts decided to use some of the cherries and cherry syrup from pie filling for these. It turns out that puff pasty dough makes for a nice light flakey cookie :-)

Next time I make them I plan to brush with maple syrup and top with blanched slivered almonds. The yield for this recipe will depend on the size of the cookie cutter you use but will have the minimum of one dozen cookies per pastry sheet.



  • 1 sheet frozen Pepperidge Farm Puff Pastry (from 17.3 oz package)
  • 1/4 cup cherry pie filling syrup
  • 1/4 cup roughly chopped pie filling cherries


Preheat oven to 400 degrees F and thaw pastry sheet at room temperature for 30 minutes.

Unfold pastry sheet on lightly floured surface, roll into a 14 x 10 inch rectangle, brush evenly with cherry syrup, cut out cookies with a cookie cutter (or you can cut into squares) and place on baking sheet.

Evenly sprinkle cookies with chopped cherries, bake until golden brown, about 8 to 10 minutes, remove from baking sheet and cool on wire rack.

By Deeli from Richland, WA

Comment Was this helpful? 1

By 1 found this helpful
January 4, 2012
If you have never used frozen puff pastry, you are missing out on a really good product. It can be used in savory dishes and sweet. Topping individual servings of chicken pot pie with puff pastry instead of a biscuit topping is one of my favorites, and makes it special enough for guests.

Another favorite, for a decadent dessert, is this recipe for fruit Napoleons. These are just delicious. Use a mixture of your favorite berries, or just one kind, or with a fruit of your choice, such as 3 thinly sliced bananas.


  • 1 sheet puff pastry, thawed according to package directions
  • 1 cup sugar
  • 1 1/3 cups orange juice
  • 1/4 cup plus 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 4 egg yolks, lightly beaten
  • 2 Tbsp. butter, melted
  • 1/2 cup confectioners sugar
  • 2 cups mixed, fresh berries
  • 1 Tbsp. frozen orange juice, thawed, but not diluted
  • 2 cups whipped cream


In a medium pan, bring the sugar, 1 cup orange juice, cornstarch, and salt to a boil over medium heat. Reduce the heat to medium-low and cook, stirring, until just thick, 3 - 4 minutes.

Stir part of the filling into the egg yolks quickly. This tempers the yolks so that they don't become lumpy instead of smooth and silky. Then stir the egg yolks into the pan. Cook, stirring constantly, for 4 minutes. Stir in the butter until well mixed. Remove from heat and pile into a bowl. Cover with plastic wrap right on the surface of the filling and chill thoroughly.

Preheat the oven to 350 degrees F. Line a large baking sheet with wax paper. On a floured surface, roll the pastry into an 18x12 inch rectangle. Cut it into 18 4x3 inch rectangles (3 rows of 6, cutting 6 into the the 18 inch side, and 3 into the 12 inch side). Place on the prepared baking sheet. Cover with more wax paper, then put another baking sheet on top of the pastry, to keep them from puffing too much. Bake until golden, 15 - 20 minutes. Remove the top baking sheet and wax paper, and transfer them to wire racks to cool.

Dust the pastry rectangles with a little confectioners sugar when they have cooled. Mix the berries with the undiluted orange juice. Remove the plastic wrap from the juice mixture, and fold the whipped cream into it.

Take 6 pastries and cover them with half of the berries. Using a pastry bag, if you have one, or a spoon, if you don't, pipe some of the filling over the berries to cover them. Top with 6 more pastries, the rest of the berries, and all but about 1/2 cup of the filling. Top with the remaining pastries. On top of each one, pipe rosettes of the filling, dividing it among them. Top with a few berries, and a sprinkling of the confectioners sugar.

Chill, but not for long - the puff pastry will absorb juices and lose it's lovely crisp.

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 1
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