Type what you have

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
• 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
• 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
• 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
• 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
• 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
• cooking spray
• chocolate-hazelnut spread
• banana
• cream cheese
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
2. 2 Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
3. 3 Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
5. 5 Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
6. 6 Pipe or spoon cream cheese frosting on over banana slices.

By shazzieau

Ingredients

• ✓ puff pastry
• raspberry
• brown sugar
• apple juice
• cornstarch
• egg
• water
• turbinado sugar

Instructions

1. 1 Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2. 2 Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
3. 3 Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
4. 4 Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.
5. 5 Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
6. 6 Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
7. 7 Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
8. 8 Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
9. 9 Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.

By Mott's

Ingredients

• ✓ puff pastry
• butter
• onion
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ puff pastry
• apple
• white sugar
• cinnamon
• butter
• egg
• water
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.
2. 2 Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.
3. 3 Mix sugar and cinnamon in a small bowl.
4. 4 Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3x12-inch) rectangles. Reserve remaining pieces for another use.
5. 5 Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
6. 6 Beat together egg and water in a small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon sugar.
7. 7 Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.
8. 8 Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Dust with confectioners' sugar before serving.

By John Mitzewich

Ingredients

• ✓ puff pastry
• chicken
• plum
• chicken broth
• mace
• cinnamon
• clove
• salt
• black pepper
• plum
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
3. 3 Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
4. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

By HongKongCV

Ingredients

• ✓ puff pastry
• apple
• white sugar
• raisin
• walnut
• cinnamon
• flour
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine apples, ¾ cup sugar, raisins, walnuts, and cinnamon in a large bowl.
3. 3 Lightly dust a flat work surface with flour. Unroll puff pastry; lightly sprinkle with flour, slightly roll out, and lightly score into 3 equal sections.
4. 4 Spoon apple filling into center section; fold section on left over top and brush top pastry with egg. Fold right section over top, like a letter. Make shallow diagonal cuts in top layer of strudel. Brush top pastry with egg; sprinkle with 1 tablespoon sugar.
5. 5 Bake in the preheated oven until strudel is puffed up and golden, 25 to 30 minutes.

By Natasha Titanov

Ingredients

• ✓ puff pastry
• brown sugar
• butter
• all-purpose flour
• cinnamon
• salt
• egg
• water
• cream cheese
• butter
• powdered sugar
• milk
• sanding sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
2. 2 Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside.
3. 3 Whisk egg and water together in a small bowl; set aside.
4. 4 Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle.
5. 5 Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash.
6. 6 Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes.
8. 8 While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.

By Darcy Lenz

Ingredients

• ✓ puff pastry
• sugar
• cornstarch
• salt
• raspberry
• cream cheese
• powdered sugar
• heavy cream
• orange zest
• cardamom
• almond extract
• all-purpose flour
• egg
• water
• almond

Instructions

1. 1 Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.
2. 2 Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.
3. 3 Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom.
4. 4 Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.
5. 5 Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.
6. 6 Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)
7. 7 While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.
8. 8 Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.
9. 9 Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.

By Diana Moutsopoulos

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
• blueberry
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like.
4. 4 Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.

By Natasha Titanov

Ingredients

• ✓ puff pastry
• cream cheese
• apple
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
3. 3 Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
4. 4 Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.

By MichelleSchaffer

Ingredients

• ✓ puff pastry
• apricot preserves
• peach
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
3. 3 Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
4. 4 Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
5. 5 Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

By foodelicious

Ingredients

• ✓ puff pastry
• creme fraiche
• egg
• white sugar
• nut
• pear

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
3. 3 Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
4. 4 Arrange pear slices on puff pastry and cover with creme fraiche mixture.
5. 5 Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

By Marie-Capucine

Ingredients

• ✓ puff pastry
• guava paste
• egg
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut guava paste into 18 thin slices.
3. 3 Unroll puff pastry and cut into 18 squares. Place a thin slice of guava paste onto each square and fold pastry piece over to make a triangle. Using a fork, pinch the edges of the triangle together. Brush with beaten egg and sprinkle with sugar if you like.
4. 4 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By Lickteig Chefs

Ingredients

• ✓ puff pastry
• cherry
• coconut
• pistachio nut
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Ingredients

• ✓ puff pastry
• cream cheese
• white sugar
• heavy cream
• lemon zest
• raspberry
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
3. 3 Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
4. 4 Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

By Baker's Daughter

Ingredients

• ✓ puff pastry
• apple
• honey
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes.
3. 3 Mix softened apples, honey, brown sugar, and cinnamon together in a bowl.
4. 4 Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet.
5. 5 Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.

By Muffin Baker Junior

Ingredients

• ✓ puff pastry
• cream cheese
• white sugar
• corn syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
3. 3 Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
4. 4 Cut each puff pastry sheet evenly into 3 or 4 squares, no bigger than 5-to-6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
5. 5 Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

By Milly Suazo-Martinez

Ingredients

• ✓ puff pastry
• sugar
• bread crumb
• cinnamon
• nutmeg
• egg
• apple
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
3. 3 In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
4. 4 Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.
5. 5 To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

By NYRED

Ingredients

• ✓ puff pastry
• hazelnut
• semisweet chocolate
• cream cheese
• brown sugar
• coffee
• hazelnut
• almond
• heavy cream

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
3. 3 Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
4. 4 Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
5. 5 Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

By S min

Ingredients

• ✓ puff pastry
• white sugar
• butter
• cinnamon
• plantain
• mascarpone cheese
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
3. 3 Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
4. 4 Spread puff pastry sheet over plantains, tucking corners into the skillet.
5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
6. 6 Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

By Curtis Wolfe