Type what you have

Ingredients

• ✓ puff pastry sheet
• dijon mustard
• pork sausage
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets. Cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares.
3. 3 Brush each square with mustard (if using).
4. 4 Divide sausage into 12 equal pieces and roll into small logs. Place one log onto each square.
5. 5 Roll dough around sausage and lightly brush dough with beaten egg to seal.
6. 6 Place rolls onto an ungreased baking sheet. Brush the tops with remaining beaten egg.
7. 7 Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
8. 8 Serve and enjoy!

By POSHIE25

Ingredients

• ✓ puff pastry sheet
• feta cheese
• salmon
• black pepper
• garlic
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN

Ingredients

• ✓ puff pastry sheet
• cornstarch
• milk
• cake flour
• white sugar
• egg
• butter
• vanilla extract
• apricot jam
• confectioners sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll out 3 sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
3. 3 Bake in preheated oven until golden, about 10 minutes.
4. 4 In a medium bowl, combine cornstarch and 1/2 cup milk with your fingers until smooth. Stir in cake flour and half of the sugar. Beat in egg yolks. Set aside.
5. 5 In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
6. 6 In a small saucepan or in the microwave, heat jam until runny.
7. 7 Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
8. 8 To make icing, beat together confectioners' sugar and lemon juice with enough egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of the dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

By Katherine

Ingredients

• ✓ puff pastry sheet
• walnut
• pecan
• hazelnut
• raisin
• coconut
• white sugar
• milk
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
3. 3 Preheat the oven's broiler.
4. 4 In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
5. 5 Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
6. 6 Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
7. 7 Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

By NANCY GIRGIS

Ingredients

• ✓ puff pastry sheet
• prosciutto
• parmesan cheese
• dijon mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
2. 2 Roll thawed pastry out onto a flat surface. Spread Dijon mustard on pastry sheets. Cover pastry with a layer of prosciutto, then cheese.
3. 3 Roll sheets, beginning on the long side. Cut into 1-inch thick sections.
4. 4 Arrange sections on the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 to 12 minutes.
6. 6 Serve and enjoy.

By Claire Mooney Gillen

Ingredients

• ✓ puff pastry sheet
• ground lamb
• green chile pepper
• onion
• soy sauce
• worcestershire sauce
• ginger
• garlic
• white pepper
• cinnamon
• cardamom
• clove
• cilantro
• egg

Instructions

1. 1 In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

By Madhu

Ingredients

• ✓ puff pastry sheet
• flour
• water
• apple
• cinnamon
• brown sugar
• almond
• butterscotch chip
• butter
• white sugar

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
2. 2 On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
3. 3 Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

By Melody Couture

Ingredients

• ✓ puff pastry sheet
• water
• lemon juice
• apple
• butter
• brown sugar
• cinnamon
• cornstarch
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Combine 4 cups water, lemon juice, and apples in a large bowl.
2. 2 Melt butter in a large skillet over medium heat. Drain water from apples, transfer to skillet, and cook for 2 minutes. Add brown sugar and cinnamon; cook for 2 minutes more.
3. 3 Stir cornstarch and 1 tablespoon water together in a small bowl. Pour into the skillet and mix well; cook until juices thicken, about 1 minute. Remove from heat; cool slightly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Unfold pastry sheets; repair any cracks by pressing them back together. Trim each sheet into a square.
5. 5 Cut each into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape; press edges together to seal.
6. 6 Place turnovers on a baking sheet 1 inch apart. Bake until puffed and golden, about 25 minutes. Cool.
7. 7 Mix confectioners' sugar, milk, and vanilla together in a small bowl. Adjust glaze consistency by adding more sugar or milk as desired; drizzle over turnovers.

By Maureen O'leary

Ingredients

• ✓ puff pastry sheet
• ground beef
• shortening
• onion
• paprika
• paprika
• red pepper flakes
• salt
• cumin
• white vinegar
• raisin
• egg
• green olive
• egg

Instructions

1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Ingredients

• ✓ puff pastry sheet
• egg
• parsley
• green pea
• crabmeat
• shrimp
• sea scallop
• halibut fillet
• black pepper
• salt
• heavy cream
• fish stock
• white wine
• all-purpose flour
• carrot
• celery
• fennel
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
2. 2 Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.
4. 4 Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
5. 5 Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

By Karen Rankin