Type what you have

Ingredients

• ✓ puff pastry
• milk
• cornstarch
• vanilla bean
• sugar
• egg yolk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ puff pastry
• milk
• egg
• salt
• black pepper
• swiss cheese
• bacon
• tomato

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 Press puff pastry into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
3. 3 Beat milk and eggs together in a bowl until blended; season with salt and black pepper. Sprinkle a thin layer of Swiss cheese on bottom of crust; sprinkle crumbled bacon over cheese. Pour egg mixture into crust; sprinkle with remaining Swiss cheese. Arrange tomato slices on top.
4. 4 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is brown, about 30 minutes more.

By FroogleFamily

Ingredients

• ✓ puff pastry
• mushroom
• sherry
• onion
• butter
• parsley
• beef tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ puff pastry
• butter
• currant
• demerara sugar
• candied mixed fruit peel
• mixed spice
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
2. 2 Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.
3. 3 Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.
4. 4 Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Norma

Ingredients

• ✓ puff pastry
• brown sugar
• water
• all-purpose flour
• apple
• pecan
• mixed fruit
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
3. 3 Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

By CookinginFL

Ingredients

• ✓ puff pastry
• apple
• apple
• brown sugar
• raisin
• all-purpose flour
• salt
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Place apples in a large bowl. Stir in brown sugar, raisins, flour, and salt; set aside.
3. 3 Place 1 sheet pastry on a lightly floured work surface. Roll lightly into an approximately 10 x 12-inch rectangle. Arrange 1/2 of the filling (about 3 cups) down one side of pastry lengthwise. Using a sharp knife or pizza cutter, cut even diagonal slits along both long sides of the pastry, stopping just short of the filling; these cuts will make it easier to braid the pastry over the filling.
4. 4 Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern and enclosing the filling completely. Dampen edges of pastry with water; press or crimp borders to seal. Repeat with 2nd pastry sheet and remaining apple mixture.
5. 5 Transfer to the prepared baking sheet, leaving at least 2-inches between pastries. Whisk egg and milk together in a small bowl; brush over each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
6. 6 Bake in the preheated oven until golden, 30 to 35 minutes.

By JESSLUV

Ingredients

• ✓ puff pastry
• egg
• water
• cream cheese
• white sugar
• lemon juice
• dark cherry
• black walnut
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 For the strudel, mix egg and water together in a bowl. Set aside.
3. 3 Beat cream cheese, sugar, and lemon juice together in another bowl with an electric mixer until smooth and fluffy.
4. 4 Roll each pastry sheet into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border at the top and bottom. Top each cream cheese layer with 1/2 of the cherries and 1/2 of the walnuts.
5. 5 Fold opposite long ends of each pastry sheet over filling, brushing edges with reserved egg mixture to seal. Tuck short ends underneath, and place seam-side down on a baking sheet. Make several diagonal cuts over strudels to vent filling. Brush the tops of strudels with egg wash.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
7. 7 For the glaze, whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired thickness. Drizzle over strudels.

By Plain ole Bob

Ingredients

• ✓ puff pastry
• vegetable oil
• beef stew meat
• onion
• mushroom gravy mix
• water
• worcestershire sauce
• salt
• pepper
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Stir in mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer until beef is tender, about 1 hour.
4. 4 Transfer beef mixture to a casserole dish. Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Roll out puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk egg and 1 tablespoon of water together in a small cup using a fork. Brush over the top of pastry.
6. 6 Bake in the preheated oven, until pastry is puffed and golden brown, about 20 minutes.

By JIMZGRL

Ingredients

• ✓ puff pastry
• spinach
• parmesan cheese
• cottage cheese
• sour cream
• shallot
• egg
• garlic
• salt
• black pepper
• nutmeg
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
3. 3 Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
4. 4 Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
5. 5 Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
6. 6 Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

By Hanni

Ingredients

• ✓ puff pastry
• beef tenderloin
• butter
• butter
• onion
• mushroom
• liver pate
• salt
• pepper
• egg yolk
• beef broth
• red wine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. 3 Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. 6 Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. 7 Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. 8 Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
9. 9 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
10. 10 Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. 11 Serve hot and enjoy!

By Marla

Ingredients

• ✓ puff pastry
• butter
• olive oil
• all-purpose flour
• chicken breast
• mushroom
• ham
• green onion
• garlic
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
3. 3 Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
4. 4 Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
5. 5 Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

By Alex_crozzy

Ingredients

• ✓ puff pastry
• almond paste
• almond
• white sugar
• salt
• butter
• egg white
• almond extract
• amaretto liqueur
• egg
• water
• almond
• confectioners' sugar

Instructions

1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Ingredients

• ✓ puff pastry
• salmon
• salt
• black pepper
• mayonnaise
• mustard
• oregano
• basil
• dill weed
• lemon zest
• thyme
• feta cheese
• spinach
• egg white
• water
• lemon wedge

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ puff pastry
• chicken
• butter
• mushroom
• kosher salt
• onion
• black pepper
• cumin
• paprika
• cayenne pepper
• heavy cream
• tarragon
• lemon
• gruyere cheese
• egg

Instructions

1. 1 Remove meat from roasted chicken by tearing it into bite-size pieces with your hands.
2. 2 Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stir and cook until mushrooms are browned, about 5 minutes. Add onions and 1/2 teaspoon of salt and cook until onions are softened, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.
3. 3 Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese and mix until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes.
4. 4 Set out puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up.
5. 5 Preheat the oven to 450 degrees F (220 degrees C).
6. 6 Move dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel).
7. 7 Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with dough onto a baking sheet.
8. 8 Add 1/2 of the chicken mushroom filling to the middle section. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough. Brush the top of the pastry with a beaten egg.
9. 9 Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.

By John Mitzewich

Ingredients

• ✓ puff pastry
• butter
• onion
• mushroom
• celery
• all-purpose flour
• poultry seasoning
• savory
• salt
• black pepper
• chicken broth
• cream cheese
• chicken
• mixed vegetable
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
3. 3 Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
4. 4 Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

By kikikim

Ingredients

• ✓ puff pastry
• butter
• brown mushroom
• salt
• shallot
• black pepper
• cayenne pepper
• white wine
• pate
• filet mignon steak
• salt
• black pepper
• butter
• dijon mustard
• egg
• water

Instructions

1. 1 Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
2. 2 Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3. 3 Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
4. 4 Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5. 5 Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
6. 6 Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8. 8 Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
9. 9 Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. 10 Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
11. 11 When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
12. 12 Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. 13 Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14. 14 Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

By John Mitzewich

Ingredients

• ✓ puff pastry
• parsley
• butter
• red wine
• beef consomme
• green onion
• all-purpose flour
• butter
• egg
• foie gras pate
• beef consomme
• red wine
• mushroom
• beef tenderloin filet
• pepper
• salt
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season filets with salt and pepper, then fry on each side until browned to lock in juices. Remove from the skillet and set aside to cool slightly.
2. 2 Add mushrooms, wine, and beef consommé to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer mushrooms to a small bowl, reserving the consommé. Mix pâté with mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide mushrooms among filets and spread on the top. Refrigerate about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry out on a clean surface and cut out two 5-inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place Wellingtons onto a baking sheet, and brush the tops with beaten egg.
4. 4 Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
5. 5 While steaks are cooking, make sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until browned. Stir in green onions, and cook until tender, about 1 minute. Gradually stir in reserved consommé and remaining 1 cup of consommé; continue to cook and stir until sauce thickens. Reduce heat to low and stir in wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
6. 6 To serve, cut each Wellington in half and spoon some sauce onto the plate.

By MSVIC04

Ingredients

• ✓ puff pastry
• egg
• water
• cornstarch
• bay leaf
• thyme
• beef stock
• irish stout beer
• all-purpose flour
• sugar
• garlic
• crimini mushroom
• carrot
• onion
• bacon
• beef stew meat
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ puff pastry
• water
• egg
• milk
• butter
• potato
• red wine
• beef stock
• mushroom
• onion
• bacon
• beef
• pepper
• salt
• all-purpose flour
• vegetable oil
• beef kidney

Instructions

1. 1 Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
2. 2 Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
5. 5 Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

By Nat P

Ingredients

• ✓ puff pastry
• salami

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. Cover with salami 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 vewohl

Ingredients

• ✓ puff pastry
• parmesan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
3. 3 Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
4. 4 Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

By lacucinadinadia

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
• chocolate-hazelnut spread
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out 1 puff pastry sheet and place on the prepared baking sheet.
3. 3 Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out second puff pastry sheet and place on top.
4. 4 Place a glass or Mason jar face-down in the center of puff pastry. Use a sharp knife to cut pastry into 4 equal strips, stopping at the border of the glass. Cut through each quarter to make 8 strips, then once more to produce a total of 16 equal strips, while keeping the center intact.
5. 5 Twist 2 strips away from each other; pull outward and seal seams together. Repeat with remaining strips until pastry resembles a star. Brush top with beaten egg.
6. 6 Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

By Fioa

Ingredients

• ✓ puff pastry
• green olive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
3. 3 Bake for 20 minutes, or until golden brown.

By Syd

Ingredients

• ✓ puff pastry
• dulce de leche
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roll puff pastry over a floured surface; cut into 1 1/2-inch squares. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
4. 4 Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
5. 5 Spread 2 tablespoons dulce de leche on 1/2 of the puff pastry squares; top with remaining puff pastry squares. Dust with confectioners' sugar.

By Fioa

Ingredients

• ✓ puff pastry
• chocolate-hazelnut spread
• hazelnut

Instructions

1. 1 Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
2. 2 Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
5. 5 Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

By DENMOZZ

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
• sausage
• egg
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
3. 3 Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ puff pastry
• brie cheese
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
2. 2 Slice Brie cheese in half horizontally into two flat wheels.
3. 3 Place puff pastry into the prepared pie pan. Place one wheel of Brie onto the pastry dough with the rind facing down. Sprinkle almonds evenly over Brie.
4. 4 Top with the remaining wheel, with the rind facing up.
5. 5 Bundle puff pastry around Brie and pinch the ends together to seal.
6. 6 Bake in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes before serving.

By Nancy Vejvoda