Type what you have

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
• 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
• 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

Ingredients

• ✓ puff pastry
• sugar
• custard powder
• cornstarch
• milk
• butter
• egg yolk
• vanilla extract
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
2. 2 Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
3. 3 Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
4. 4 Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

By Kaybee

Ingredients

• ✓ puff pastry
• marzipan
• apple
• cornstarch
• butter
• all-purpose flour
• cinnamon
• nutmeg
• brown sugar
• pecan
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
3. 3 Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
4. 4 Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
5. 5 Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
6. 6 Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
7. 7 Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.

By ChristinaT

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
• instant vanilla pudding
• pie filling
• milk
• non-dairy whipped topping
• strawberry
• confectioners sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
2. 2 Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
4. 4 Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

By PESTANO

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
• water
• white sugar
• lemon
• vanilla bean
• quince
• plain greek yogurt
• apple jelly

Instructions

1. 1 Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Unroll puff pastry on a lightly floured surface and cut into 8 squares.
4. 4 Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
5. 5 Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
6. 6 Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

By nch

Ingredients

• ✓ puff pastry
• blood orange
• lemon juice
• egg
• sugar
• salt
• butter
• orange marmalade
• blood orange

Instructions

1. 1 Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
2. 2 Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
3. 3 Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
4. 4 Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
5. 5 Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
6. 6 Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
7. 7 Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

By Diana71

Ingredients

• ✓ puff pastry
• cranberry
• cranberry juice
• white sugar
• strawberry jam
• brie cheese
• white chocolate
• walnut
• sugar

Instructions

1. 1 Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
2. 2 Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
4. 4 Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

By Sandra Garth

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
• cream cheese
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• kosher salt
• blackberry
• egg white
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
3. 3 Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
4. 4 Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
5. 5 Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
6. 6 Bake in the preheated oven until browned and puffed, about 20 minutes.

By Mrs Gator Williams

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
• butter
• apple
• macintosh apple
• sugar
• cranberry
• egg white
• sugar
• ice cream
• whipped cream

Instructions

1. 1 Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
2. 2 Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
3. 3 Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

By USA WEEKEND columnist Pam Anderson

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