Type what you have

Ingredients

• ✓ puff pastry
• chocolate hazelnut spread
• raspberry jam
• egg
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Ingredients

• ✓ puff pastry
• cooking spray

Instructions

1. 1 Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.
2. 2 Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
3. 3 Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

By foodelicious

Ingredients

• ✓ puff pastry
• cream cheese with herbs
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
3. 3 Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
4. 4 Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

By superchef

Ingredients

• ✓ puff pastry
• chocolate-hazelnut spread
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Ingredients

• ✓ puff pastry
• all-purpose flour
• ricotta cheese
• pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
2. 2 Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
3. 3 Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
4. 4 Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
5. 5 Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

By Magda

Ingredients

• ✓ puff pastry
• brie cheese
• raspberry jam
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; lightly coat with cooking spray.
2. 2 Lay puff pastry on the prepared baking sheet; center Brie wheel on pastry sheet. Evenly spread jam over top of Brie; sprinkle walnuts on top jam. Fold puff pastry over top of Brie; seal completely.
3. 3 Bake in the preheated oven until pastry is golden brown, about 20 minutes.

By LauraKKH

Ingredients

• ✓ puff pastry
• dijon mustard
• deli ham
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread with mustard and cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
3. 3 Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
4. 4 Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

By Annika

Ingredients

• ✓ puff pastry
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Unfold puff pastry sheet on a slightly floured surface. Brush puff pastry with melted butter. Sprinkle brown sugar over the whole sheet, then sprinkle with cinnamon.
3. 3 Roll the sheet from right to left as tight as possible without ripping the dough. Slice the puff pastry with a sharp knife into 12 equal-sized rolls, about 1 inch each. Place each roll cut side-up on the prepared baking sheet.
4. 4 Bake in the preheated oven until rolls have puffed and browned, 20 to 25 minutes.

By Butler

Ingredients

• ✓ puff pastry
• chocolate-hazelnut spread
• hazelnut
• egg
• water

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
3. 3 Whisk together egg and water in a small bowl until well combined. Brush egg wash over the edges of each pastry triangle; press to seal. Arrange turnovers in a single layer in the air fryer basket.
4. 4 Cook in batches in the preheated air fryer until well browned, 5 to 7 minutes per batch. Cool turnovers on a wire rack.

By Allrecipes

Ingredients

• ✓ puff pastry
• milk
• instant chocolate pudding mix
• whipped topping
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets; arrange on a lightly floured work surface. Cut each sheet along fold marks into 3 strips, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto baking sheets.
3. 3 Bake in the preheated oven until golden brown, about 15 minutes. Cool squares completely.
4. 4 Whisk milk and pudding mix together in a bowl until thick and smooth, about 1 minute; set aside to finish thickening, about 3 minutes more. Gently fold whipped topping into pudding. Fill a pastry bag fitted with a medium tip with chocolate mousse.
5. 5 Gently open one corner of 1 pastry square using a butter knife or your finger. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon chocolate mousse into opening (a small amount of mousse will appear at the opening site when the pocket is full). Repeat with remaining pastry squares and mousse. Lightly dust squares with confectioners' sugar.

By Melissa Goff

Ingredients

• ✓ puff pastry
• cheddar cheese
• ham
• egg
• chive

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Unfold pastry sheet on a flat surface and cut into 4 squares.
3. 3 Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes.
4. 4 Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each.
5. 5 Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs.
6. 6 Garnish tarts with chives.

By Soup Loving Nicole

Ingredients

• ✓ puff pastry
• cooking spray
• brie cheese
• honey
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
3. 3 Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
4. 4 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
5. 5 Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ puff pastry
• egg
• water
• chocolate-hazelnut spread
• strawberry jam
• cinnamon sugar

Instructions

1. 1 Preheat air fryer to 300 degrees F (150 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface into a large square, about 12 inches. Cut into 4 equal squares, and then cut each square in half diagonally, making 8 triangles.
3. 3 Position the triangle so the wide end is facing you, and the point is away from you. Dip your finger tip in some water, and moisten the edges of each triangle. Whisk the egg and tablespoon of water in a small bowl, and set aside.
4. 4 Add about 1 teaspoon Nutella to the center, and top with about 1/2 teaspoon strawberry jam. Starting on the wide end, roll up dough over the filling toward the point, pinching in the dough, so the filling doesn't ooze out, and shaping the ends into a crescent shape. Brush each crescent with egg wash and sprinkle with cinnamon sugar.
5. 5 Line your air fryer basket with a parchment liner or spray with cooking spray. Place the croissants into your air fryer basket, seam side down, so they're not touching.
6. 6 Cook in the air fryer until golden brown,11 to 14 minutes. Your cooking time may vary depending on the size and brand of your air fryer.
7. 7 Transfer to a wire rack and cool for 5 minutes. Serve warm.

By lutzflcat

Ingredients

• ✓ puff pastry
• butter
• mushroom
• garlic
• goat cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
2. 2 Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
3. 3 Bake puff pastry squares for 7 minutes. Remove tray from the oven; flatten squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, about 5 more minutes.
4. 4 Meanwhile, melt butter in a skillet over medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender, 5 to 7 minutes. Remove from heat.
5. 5 Top baked puff pastry squares evenly with mushroom mixture; crumble goat cheese over mushrooms and sprinkle with parsley. Serve warm.

By Scratch

Ingredients

• ✓ puff pastry
• sultana raisin
• brown sugar
• apple
• butter

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C). Line the air fryer basket with aluminum foil.
2. 2 Mix raisins and sugar together in a small bowl.
3. 3 Place 1 puff pastry sheet on a work surface; put one apple in center of pastry. Fill core with 1/2 of the raisin mixture. Fold pastry around apple to fully cover. Repeat with remaining apple, remaining pastry, and remaining 1/2 of the raisin mixture.
4. 4 Transfer dumplings to the prepared basket; brush with butter.
5. 5 Cook until pastry is golden and apples are tender, about 25 minutes.

By Launa

Ingredients

• ✓ puff pastry
• all-purpose flour
• egg
• lemon curd
• blackberry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Place frozen puff pastry sheet on a work surface dusted with flour. Thaw for 2 to 3 minutes. Cut out 12 pastry rounds using a 1 ½- to 2-inch round cookie or biscuit cutter. Place pastry rounds on the prepared baking sheet. Cut an inner circle into each pastry round using a slightly smaller round cookie or biscuit cutter, leaving circles in place. Brush pastry rounds with beaten egg.
3. 3 Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Cool completely before filling.
4. 4 Cut around inner circle indentations on top of each pastry round; gently push cut pastry circles down. Fill tartlet centers with lemon curd, top each with 1 blackberry, and dust with confectioners' sugar.

By John Mitzewich

Ingredients

• ✓ puff pastry
• sun-dried tomato pesto
• goat cheese
• pecorino romano cheese
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ puff pastry
• pumpkin
• brown sugar
• cinnamon
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Ingredients

• ✓ puff pastry
• butter
• brown sugar
• cinnamon
• nutmeg
• maple syrup
• pear

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface to ¼-inch thickness; place in refrigerator.
3. 3 Melt butter in a 9-inch cast-iron skillet over medium heat; add brown sugar, cinnamon, and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir in maple syrup; cook and stir until begins to bubble. Remove skillet from heat.
4. 4 Place 1 pear half, cut-side up, into center of skillet. Cut remaining pear halves in half; arrange pear quarters around center pear, cut-sides up.
5. 5 Place skillet over medium-low heat; cook pears, basting with syrup mixture, until pears begin to soften, about 5 minutes. Remove skillet from heat.
6. 6 Place puff pastry over pears, tucking edges around pears in skillet.
7. 7 Bake in the preheated oven until pastry is puffed and golden, about 20 minutes. Cool for 5 minutes. Place a serving plate over skillet; carefully invert to release tart onto plate (skillet will still be hot). Serve warm.

By WestCoastMom

Ingredients

• ✓ puff pastry
• brie cheese
• cooking spray
• cranberry sauce
• walnut
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Remove and discard rind from Brie cheese. Place cheese in the freezer for 20 minutes to make it easier to cut.
3. 3 Meanwhile, oil a 24-cup mini muffin pan with cooking spray.
4. 4 Roll puff pastry sheet out into a 10x14-inch rectangle. Cut sheet lengthwise into 4 even strips and then crosswise into 6 even strips, making 24 squares. Separate squares and gently press each one into a prepared muffin cup.
5. 5 Remove chilled Brie from the freezer; cut into 24 pieces, approximately 3/4-inch in size.
6. 6 Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped walnuts. Season each bite with a pinch of sea salt. Transfer muffin pan to the refrigerator and chill for at least 30 minutes, or cover and chill for up to 3 days. When ready to bake, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
8. 8 Serve warm, and enjoy!

By Julie Hubert

Ingredients

• ✓ puff pastry
• cooking spray
• brie cheese
• lemon curd
• blueberry
• confectioners' sugar
• mint leaf

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
2. 2 Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
3. 3 Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
4. 4 Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
5. 5 Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
6. 6 Enjoy warm or at room temperature.

By lutzflcat

Ingredients

• ✓ puff pastry
• brie
• cranberry
• walnut
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Use a sharp paring knife to score the side of Brie all the way around, cutting directly on the equator through the rind. Wrap string or dental floss around brie on the scored cut. Loop one end of the string over the other to make a half knot. Pull the ends of the string in opposite directions to cut Brie in half.
3. 3 Lay Brie halves, cut-side up, on a flat work surface. Spread cranberries over one half and walnuts on the other, pressing down gently into cheese.
4. 4 Quickly put the 2 sides back together with cranberries on top of walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
5. 5 Roll out puff pastry on a floured surface to about 1/8-inch thickness. Place Brie in the center of pastry. Gently pull up edges to ensure there is enough dough to entirely wrap Brie. Trim off the corners if there is too much dough.
6. 6 Mix together egg and water in a small bowl. Brush egg wash over dough. Fold one edge of dough over Brie and then the opposite side. Fold over the remaining edges to completely encase Brie. Trim off excess dough as needed. Flip Brie over so the seam is at the bottom; gently press in the sides to snug dough against Brie. Brush the top and sides of wrapped Brie with egg wash.
7. 7 Cut out decorative pieces from remaining puff pastry and place on Brie. Lightly brush decorative pieces with egg wash. Place Brie in the freezer for 1 hour.
8. 8 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place Brie on the prepared baking sheet and bake on the center rack in the preheated oven until it is browned and leaking cheese, 20 to 25 minutes. (Only rarely does Brie not leak through.)
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ puff pastry
• feta cheese
• green onion
• egg
• egg yolk
• water

Instructions

1. 1 Gather the ingredients. Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, blend feta cheese, green onions, and egg.
3. 3 Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square.
4. 4 Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
5. 5 Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

By Christine L

Ingredients

• ✓ puff pastry
• cream cheese
• sugar
• lemon juice
• vanilla extract
• whipped topping
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes.
4. 4 Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
5. 5 Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
6. 6 Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

By AC

Ingredients

• ✓ puff pastry
• pork sausage
• onion
• celery
• parsley
• black pepper

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
3. 3 Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
4. 4 Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

By Sue

Ingredients

• ✓ puff pastry
• white sugar
• cinnamon
• cardamom
• white sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
3. 3 Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
4. 4 Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
5. 5 Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
7. 7 Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
8. 8 Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

By Christine

Ingredients

• ✓ puff pastry
• salmon fillet
• onion powder
• garlic powder
• seasoned salt
• spinach leaf
• pesto

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season salmon fillets with onion powder, garlic powder, and seasoned salt.
3. 3 Divide 1/2 spinach between two sheets puff pastry; mound in the center. Place 1 salmon fillet on top of each spinach mound. Divide and spread pesto on salmon fillets; divide and top with remaining 1/2 spinach.
4. 4 Moisten edges of puff pastry with water; fold to the center and seal the seams.
5. 5 Bake in the preheated oven until pastry puffed and golden and salmon cooked through, 20 to 25 minutes.

By Danielle Harbold

Ingredients

• ✓ puff pastry
• brown sugar
• sugar
• cinnamon
• salt
• butter
• lemon juice
• honeycrisp apple

Instructions

1. 1 Gather Ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
2. 2 Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
3. 3 Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes.
4. 4 Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
5. 5 Increase the oven temperature to 425 degrees F (220 degrees C). Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
6. 6 Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
7. 7 Fill a bowl with 3 cups cold water. Add lemon juice.
8. 8 Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
9. 9 Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
10. 10 Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so.
11. 11 Roll the ribbon up tightly to form the center of the tart, then turn it up on its end.
12. 12 Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
13. 13 Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture.
14. 14 Top each tart with a pastry round, placing the fork-poked side down on the apples.
15. 15 Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
16. 16 Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.
17. 17 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ puff pastry
• pork tenderloin
• soy sauce
• worcestershire sauce
• lemon
• salt
• pepper

Instructions

1. 1 In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
3. 3 Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
4. 4 Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

By Paula Smith

Ingredients

• ✓ puff pastry
• cream cheese
• jalapeno pepper
• spinach
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
2. 2 Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
3. 3 Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
5. 5 Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

By Lauryn Macdonald