178 puff pastry recipes

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.

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

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.

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.

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.

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.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

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.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

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

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

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

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.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.