180 puff pastry recipes

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Baked brie wrapped in puff pastry with crumbled blue cheese and chopped walnuts pressed on top. Golden, flaky, and melty with a sharp, nutty bite.

Savory sherry cheese puffs: bite-size choux pastries filled with cream cheese, sharp cheddar, chopped green olives, and a splash of dry sherry. A retro cocktail-party appetizer.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.