Brilliant Ways to Use Puff Pastry

A spicy take on a traditional favourite has lamb merguez sausages as the starring role. Mint flavoured sour cream dip provides a cooling touch for those who can’t stand the heat.

A 15-minute version of a classic Spanish treat that’s baked (not fried) will have you adding this recipe to your repertoire. Your family will love these crunchy crullers for a quick dessert — or even an afternoon snack (we won’t judge). Don’t forget a chili-spiked caramel sauce for dipping.

There’s no question that beef Wellington is satisfying and delicious, with tender beef, tender mushrooms and flaky puff pastry combining to make magic. But why not try something a little different? Pork makes a perfectly proper substitution, pumped up with dried apple rings and prosciutto.

A mille-feuille, or a thousand layers, is a true pastry lover’s delight: crisp pastry and creamy custard stacked together and finished with a light dusting of icing sugar. For chocolate lovers, Anna Olson’s version uses bittersweet chocolate and hazelnut liqueur.

Time for some fun with these takes on tradition. Make a centrepiece that will draw all eyes with profiteroles stacked with pastry cream and caramel and filled with whipped cream and raspberry purée.

If you want true bragging rights, try making your own dough with the easy-to-follow recipe below. For the rolling pin adverse, chef Anna Olson recommends putting that pasta roller to good use to keep you — and your dough — cool.

Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.