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November 16, 2017

4 Puff Pastry Recipes to Wow Your Guests With This Holiday Season

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Looking to take your holiday menu up a notch this season? Pick up a few packages of Pepperidge Farm Puff Pastry and WOW your guests with these simply stunning appetizers, small bites and desserts!

Thanksgiving Leftover Hand Pies

THAW: 40 minutes | PREP: 20 minutes | BAKE: 20 minutes | SERVES: 9

Ingredients

  • 3/4 cup prepared Pepperidge Farm® Herb Seasoned Stuffing
  • 3/4 cup chopped cooked turkey or chicken
  • 1/2 cup Ocean Spray® whole berry cranberry sauce
  • 2 tablespoons Campbell’s® Turkey Gravy
  • 1/3 cup chopped cooked green beans and/or chopped cooked carrots
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water

Directions

  1. Heat the oven to 400°F. Stir the stuffing, turkey, 1/4 cup cranberry sauce, gravy and vegetables in a medium bowl.
  2. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface and lightly roll to remove the fold marks.  Cut the pastry sheet into 3 (about 3-inch wide) strips.  Cut each strip crosswise into 3 (about 3-inch) squares.  Repeat with the remaining pastry sheet, making 18 pastry squares in all.
  3. Beat the egg and water in a small bowl with a fork. Brush the edges of 9 pastry squares with the egg wash and spoon about 1 teaspoon remaining cranberry sauce in the center of each.  Top each with about 2 tablespoons stuffing mixture.  Top with the remaining pastry squares, stretching slightly to cover the filling, and crimp the edges of the top and bottom pastries together with a fork to seal.  Place the filled pastries onto a baking sheet.  Using a sharp knife, make 3 small cuts in the top of each pastry to vent.  Brush with the egg wash.
  4. Bake for 20 minutes or until the pastries are golden brown. Serve with additional gravy or cranberry sauce, warmed, for dipping.

Flavor Variation: Add 2 teaspoons your favorite chopped fresh herb to the stuffing mixture, if you like!

Easy Substitution: You can substitute any leftover vegetables for the green beans or carrots in this recipe.

Holiday Brie En Croute

THAW: 40 minutes | PREP: 15 minutes | BAKE: 20 minutes | STAND: 45 minutes | SERVES: 12

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup {product} or seedless raspberry jam
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup toasted sliced almonds
  • 1 (13- to 16-ounce) Brie cheese round
  • 1 package (13 ounces) Pepperidge Farm® Cracker Favorites

Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry in a circle about 1/2-inch larger than the cheese. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds.  Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

Puff Pastry Christmas Tree

Puff Pastry Christmas Trees

THAW: 40 minutes | PREP: 30 minutes | BAKE: 10 minutes | COOL: 10 minutes | SERVES: 8

Ingredients

  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 1/3 cup vanilla pudding or lemon curd
  • 1/3 cup honey, warmed or green decorating sugar
  • 8 raspberries or maraschino cherry halves

Directions

  1. Heat the oven to 400°F.
  2. Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets.
  3. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack.
  4. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up. Top with about 1 teaspoon pudding and place 1 small star pastry on top, turning it so the points do not line up. Repeat with the remaining star pastries, making 8 trees. Drizzle the trees with honey. Sprinkle with green sugar and top each with a raspberry.

Helper: A set of star-shaped cookie cutters can be ordered from Cooking.com or cut 3 star patterns (2-inch, 2 1/2-inch and 3-inch) from cardboard. Place on the pastry sheet and cut with a knife.

Boston Cream Puffs

Boston Cream Puffs

THAW: 40 minutes | PREP: 15 minutes | BAKE: 15 minutes | COOL: 10 minutes | SERVES: 12

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 1 package (3.4 ounces) instant vanilla pudding and pie filling mix
  • 1 1/4 cup cold milk
  • 2 ounces (about 1/3 cup) semi-sweet chocolate pieces
  • 2 tablespoons heavy cream
  • 3/4 teaspoon to 1/2 tablespoon water

Directions

  1. Heat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface and roll into a 10-inch square.  Using a round cutter, cut 12 (2 1/2-inch) circles from the pastry sheet.  Place the pastry circles on the baking sheet. Brush the tops of the pastry circles with water.  Roll and cut the remaining pastry sheet into 12 circles and place them on top to make 12 double-layered circles.
  3. Bake for 18 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split the pastries into 2 layers.
  4. Beat the pudding mix and milk in a medium bowl with a whisk. Cover and refrigerate.
  5. Place the chocolate, heavy cream and water into a microwavable bowl. Microwave on HIGH for 15 to 30 seconds.  Stir until the chocolate is melted and smooth.
  6. Spoon about 2 tablespoons pudding onto each bottom pastry half. Top with the top pastry halves.  Spread about 1/2 tablespoon chocolate mixture on each top pastry half.  Serve immediately or refrigerate until ready to serve.

Brown Sugar Bacon Twists

Brown Sugar & Bacon Puff Twists

THAW: 40 minutes | PREP: 20 minutes | BAKE: 15 minutes | COOL: 5 minutes | SERVES: 18

Ingredients

  • 1/4 cup packed light brown sugar
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 9 slices uncooked bacon
  • 3 tablespoons grated or shredded Parmesan cheese
  • 1/4 teaspoon cayenne pepper

Directions

  1. Heat the oven to 400°F. Line 2 baking sheets with parchment paper.
  2. Sprinkle half the brown sugar on the work surface. Unfold the pastry sheet on the work surface.  Sprinkle the pastry with the remaining brown sugar.  Roll the pastry sheet into a 14×10-inch rectangle.  Cut the pastry sheet in half lengthwise.  Cut each half crosswise into 18 (3/4-inch wide) strips, making 36.
  3. Cut the bacon slices in half lengthwise, then crosswise, making 36 (about 5×1/2-inch) strips.
  4. Place 1 bacon strip on each pastry strip. Twist the pastry and bacon together and place on the baking sheets, pressing down the ends.  Stir the cheese and cayenne pepper in a small bowl.  Sprinkle the pastries with the cheese mixture.
  5. Bake for 15 minutes or until the pastries are golden brown and the bacon is crisp. Let the pastries cool on the baking sheets on wire racks for 5 minutes.

Ingredient Note: Bacon varies in size from brand to brand.  Depending the brand you use, you may have some leftover pieces after cutting the strips needed for this recipe.

Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Make-Ahead: To make ahead, cover and freeze the unbaked pastries on the baking sheets until firm.  Remove the pastries from the baking sheets and store in a gallon-size resealable plastic bag in the freezer for up to 1 month.  To bake, place the pastries onto baking sheets and bake as directed above.

Flavor Variation: For Cheddar & Rosemary Puff Twists, substitute shredded Cheddar cheese for the brown sugar and minced fresh rosemary for the cayenne pepper.