All the Simple, Impressive Snacks and Desserts You Can Make With Frozen Puff Pastry

Given the festive nature of the holiday season, cooking can be more challenging, so it helps you prepare impressive meals quickly and easily without too much effort. Therefore, I recommend that everyone keep a supply of puff pastry in the freezer and use it abundantly for whipping up snacks, appetizers and desserts.

Puff pastry, a prepared, frozen sheet of pastry, can be used in everything from savory to sweet, and turns into deliciously flaky and buttery pastry that you just want to roll around the delicious filling. Here are a few of our favorite simple yet deliciously delicious uses of this material.

Roll some pretty palm trees

Puff pastry palmies have a very good fingerprint-to-tension ratio. All you really need to do is fold or roll out the dough. To make Palmier, simply apply a thin layer of your chosen filling to a sheet of thawed puff pastry, fold and bake at 400ºF until golden brown (about fifteen minutes).

The video abovefrom Pepperidge Farm can help you refine your folding technique, but all you really need to do is bend the ends towards the center, leaving a quarter inch of space in the middle, and then fold one side over the top. the other, creating a layered rectangle. Cut this rectangle into slices, place them on the prepared baking sheet and slightly lift the ends before placing them in the oven. Alternatively, you can skip folding altogether and just roll the ends towards the center.

In terms of taste, palmyras can be savory snacks or delicate desserts, it all depends on what you fill them with. There is no wrong way to fill a palm head (except for some extreme examples such as, I don’t know, toothpaste), but here are some ideas to help you:

• Cinnamon-Sugar Palmies : Sprinkle a couple tablespoons of cinnamon sugar on the puff pastry before curling. Marvel at how something so simple can be so delightful.
• Goat Cheese and Grilled Palmiers Tomatoes: Combine four ounces of chevre with ten dried tomato halves (oil drained) in a food processor until smooth, and spread evenly over the dough. Roll or roll and bake.
• Pesto Palmiers: Brush a couple tablespoons of cooked pesto over the top of the dough. Extra credit if you also put whole pine nuts in it.
• Palmiers with Raspberry Jam: A subtle icing of sweet, sweet jam (not necessarily raspberry jam) makes roll-up cookies a little bit special.
• Garlic Herb Palmyra: Saute five cloves of garlic and mash them well with a couple tablespoons of olive oil and a couple tablespoons of fresh chopped herbs such as oregano, thyme, or sage. Spoon this great mixture onto defrosted dough, fold and bake.
• Nutella Palmiers: Chocolate Hazelnut Spread + Frozen Puff Pastry = The easiest and most delicious two-ingredient dessert.
• Parmesan and Prosciutto Palmiers: Sprinkle four ounces (or more) of grated Parmesan and four ounces of chopped prosciutto on the dough for a very salty and satisfying snack.

While it might be tempting to go crazy with flavor combinations, you don’t want to overload the tender buttery dough with too many fillings – or too much liquid – so stick with one or two add-ons.

Prepare delicious pies, tarts and snacks

Puff pastry is primarily a dough and can (and in some cases should ) replace a regular cake. Pretty much any type of pie – flat pie, handmade pie, even savory pizza-style pies – can be made with puff pastry, and here are some of the best:

• Pastry Snacks: I’m partial to Delish’s Wellington Beef Snacks featured in the video above , but you can make bite-sized delicacies with just about any filling. Simply roll out the thawed dough, place a spoon or two of the filling for every couple of inches (one sheet should give you about twelve bites), cut into squares and fold corners around the filling, gathering in the center and pinching to seal. Place the slices on a baking sheet, seam side down, brush with an egg and bake at 400ºF until golden, plump and crispy. (Beef Wellington is a delicious place to start, but my favorite pastries are a small piece of brie, some sweet and tart jam, and half a pecan.)
• Fruit Pies: The worst thing about large pies is what is expected of you to share. To avoid the confrontation and controversy associated with pies, make each your own puff pastry pie. To make a dozen sweet pies with fruit filling, simply cut two sheets of defrosted puff pastry into twelve squares (six squares per sheet). squares on a baking sheet lined with parchment, and place a couple tablespoons of the filling on top of each square. Top with the remaining squares of dough and squeeze the edges with a fork to seal them (this will look like a fancy PopTart). Brush the cakes with scrambled eggs, sprinkle with a little coarse sugar on top and refrigerate the cakes for a while. half an hour or so. Then bake in oven at 375 ° F until golden brown (about half an hour). For filling recipes, check out this one for the cherry , this one for the apple, and this one for the pecan . If you like, you can make one giant pie in the same way; just cut the dough sheet in two, not six.
• Pies, one of the most simple, but very delicious dessert – a tart with plum of puff pastry . Aside from the plums and the dough itself, you probably already have everything you need to make it. Simply cut the dough into squares, pierce it several times with a fork, and fan out pretty slices of plums (or any stone fruit). Sprinkle with sugar, chop some pepper and bake in the oven for about half an hour at 425ºF. When the dough is golden brown and the plums are soft and sweet, remove the tarts from the oven and drizzle with honey. Plums (or even fruits) are not the only things that make a delicious and very light pie. You can cook fresh citrus tarts , pies tomatoes from heirloom cake with roasted vegetables and even cakes with breakfast, topped with a small solar egg .

To be honest, the recipe for making puff pastry pies is practically unnecessary. Simply unfold the dough, sprinkle with cheese and sprinkle with all the savory ingredients you have in the kitchen. Everything looks pretty on puff pastry, even yesterday’s fried broccolini. For dessert, you can bake a crust, spread over whipped cream or crème fraîche, and sprinkle with fresh fruit and grated chocolate .

Turn your way to savory snacks

I like food wrapped in other food and I especially like food wrapped in some kind of bread. Puff pastry not only tastes delicious with just about everything, it also looks quite elegant when intertwined with a slice of asparagus, and it hugs a cocktail sausage very snugly.

• Cheese Straws: Okay, technically you don’t wrap the dough around anything other than yourself, but I think it makes a difference, and I allow it because cheese straws are a significant part of the meaning of life. In a bowl, combine a cup of grated hard cheese (Parmesan or aged cheddar), a teaspoon of garlic powder, and a teaspoon of pepper. Cut the puff pastry into inch-wide strips and twist to form strips. Brush the straws with egg water and rub the cheese mixture until it’s covered and bake for about ten minutes at 425 ℉ until golden brown.
• Asparagus wrapped in dough : Asparagus is already a pretty tasty vegetable, but it becomes even more tempting when thin strips of puff pastry are wrapped around it. Simply cut a sheet of thawed food into half-inch-wide strips, wrap the gorgeous green stems with them, brush them with egg solution, place them on a parchment baking sheet, and place them in the oven. for 20 minutes or so at 400ºF.
• Pastry Pups: Yes, they are just quirky pigs in a blanket, but pigs in a blanket are great and I don’t take any criticism from them. These things are so easy to do that even children can do it. Simply cut the dough into triangles and wrap each triangle around the cocktail noodles. Bake at 400ºF for 10 or 12 minutes, until the dough is flaky and lightly browned. Heck, you can even sprinkle a little cheese on the dough before rolling, but this is not necessary.
• Brie in puff pastry : Take the brie wheel, drop it in the center of the defrosted puff pastry sheet and wrap it up. Brush with egg and bake at 400ºF for about half an hour. (Bonus point: Spread the brie with a spoon or two jam before wrapping it.)

Honestly, given the many gifts we’ve been given puff pastry, you could probably make an entire dinner out of this stuff and no one would complain. In fact, I could do it. I have several sheets in my freezer.

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