Everyday Cooking

Everyday Cooking

12 Brilliant Ways to Use Puff Pastry

Updated by Food Network Canada Editors on February 16, 2018

Puff pastry is the chameleon of baking: it lends itself to both sweet and savoury ingredients as a topping, base or roll. We’ve found 12 ways to take a box of frozen puff pastry from appetizers to dessert, filling your life with buttery, flaky fun.

  • Mushroom Bisque Under Puff Pastry Dome
     
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    Mushroom Bisque Under Puff Pastry Dome

    <p>There's a touch of drama when guests break through the crisp layers of this puff pastry soup to have the aromas of mushroom bisque waft up to greet them. An added bonus: this recipe is best made ahead to let the soup cool and avoid creating a soggy centre in the puff pastry. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/mushroom-bisque-under-puff-pastry-dome/10963/" target="_blank"><strong>Anna Olson's Mushroom Bisque Under Puff Pastry Dome</strong></a></p>
  • Spicy Sausage Bites
     
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    Spicy Sausage Bites

    <p>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.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/spicy-sausage-bites/17548/" target="_blank"><strong>Giada De Laurentiis' Spicy Sausage Bites</strong></p>
  • Perfect Pinwheels
     
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    Perfect Pinwheels

    <p>Keep on rolling: party-perfect pinwheels let you share your favourite flavour combinations with your lucky guests. Try Parmesan and prosciutto for a salty snack alongside pre-dinner drinks, and for dessert, crunchy hazelnut or caramel treats offer a sweet finish. For a touch of Canadiana, give these patriotic butter tart pinwheels a whirl. </p> <p>Get the recipes for <a href="http://www.foodnetwork.ca/recipe/perfectly-pleasant-parmesan-proscuitto-puff-pastry-pinwheels/8662/" target="_blank"><strong>Perfectly Pleasant Parmesan Prosciutto Puff Pastry Pinwheels</strong></a> and <a href="http://www.foodnetwork.ca/recipe/butter-tart-pinwheels/18683/" target="_blank"><strong>Butter Tart Pinwheels</strong></a> </p>
  • Crunchy Churros
     
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    Crunchy Churros

    <p> 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. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/comfort-food/photos/15-minute-churros-with-caramel-sauce/" target="_blank"><strong>15-Minute Churros</strong></a></p>
  • Croissants to Go
     
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    Croissants to Go

    <p>For a school lunch or an afternoon pick-me-up, croissants filled with goat cheese and pesto will certainly hit the spot. Just try to keep those flaky crumbs off the keyboard!</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/cooking-with-kids/blog/family-fun-pesto-goat-cheese-croissants-1643/" target="_blank"><strong>Pesto Goat Cheese Croissants</strong></a></p>
  • Simple Samosas
     
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    Simple Samosas

    <p>Puff pastry is an easy shortcut to savoury samosas, stuffed with cumin-scented potatoes, peas and a little chopped apricot for an unexpected sweet bite. Make (or buy) a chutney to serve alongside for a quick snack or appetizer. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/ricardos-vegetable-samosas/10235/" target="_blank"><strong>Ricardo's Vegetable Samosas</strong></a></p>
  • A New Take On Wellingtons
     
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    A New Take On Wellingtons

    <p>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.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/pork-wellington/15948/" target="_blank"><strong>Pork Wellington</strong></a>, <a href="http://www.foodnetwork.ca/recipe/mushroom-and-brie-wellington/13661/" target="_blank"><strong>Mushroom &amp; Brie Wellington</strong></a>
  • A Regal Dessert
     
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    A Regal Dessert

    <p>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. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/chocolate-hazelnut-napoleon/12510/" target="_blank"><strong>Anna Olson's Chocolate Hazelnut Napoleon</strong></p>
  • Raise a Glass
     
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    Raise a Glass

    <p>Think outside the pan with this dessert in a glass. Layer puff pastry circles in a whisky glass with one of three fillings — chocolate, vanilla or raspberry custards lightened with whipped cream — and top them off with pretty icing designs. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/millefeuilles-in-a-whiskey-glass-with-choice-of-chocolate-vanilla-or-raspberry-pastry-cream/12409/" target="_blank"><strong>Mille Feuilles in a Whiskey Glass with choice of Chocolate, Vanilla or Raspberry Pastry Cream</strong></a></p>
  • History On A Plate
     
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    History On A Plate

    <p>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. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/gateau-st-honore/12606/" target="_blank"><strong>Anna Olson's Gateau St. Honoré</strong></a>
  • The Right Puff
     
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    The Right Puff

    <p>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. </p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/puff-pastry-dough/12511/" target="_blank"><strong>Anna Olson's Puff Pastry Dough</strong></a></p> <p><em>Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.</em></p>
  • Cookies and Cream Napoleon
     
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    Cookies and Cream Napoleon

    <p>Crisp, almond-phyllo pastry cookies sandwich vanilla bean whipped cream and macerated strawberries for a plated dessert that will garner applause. Roger Mooking walks you through the restaurant-quality dessert, taking any guesswork out of this classic French pastry with a cookies and cream twist. Switch things up with puff pastry in place of the phyllo.</p> <p>Get the recipe for <strong><a href="http://www.foodnetwork.ca/shows/food-network-canada-chef-school/recipe/cookies-and-cream-napoleon/21135/" target="_blank">Roger Mooking’s Cookies and Cream Napoleon</a></strong></p>
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