Easy Puff Pastry Recipes


Simple, tasty and easy Puff Pastry Recipes for Puff Pastry Appetizers, Entrees and Puff Pastry Desserts. Nothing can be simpler than this!


Puff Pastry is a flaky pastry comprised of four ingredients: flour, butter (or any vegetable shortening), water and a pinch of salt.

Preparing the pastry is extremely time consuming as the dough is rolled out, spread with butter (or substitute) and repeatedly folded and rolled numerous times to create the flaky layers the pastry is known for. So, true to my motto – EASY, EASY, and SIMPLE, I stick to store-bought pastry. Commercially made puff pastry is easily available in the freezer section of grocery stores so we will start all our Easy Puff Pastry Recipes with a package of ready-made store-bought commercially made Puff Pastry.

In this section, I will give a number of very simple ideas for Puff Pastry Recipes such as Appetizers, Entrees and Puff Pastry Desserts. Bon Appetite!

Pastry Wrapped Olive Puffs
(Simple Puff Pastry Recipe - Appetizer)

INGREDIENTS
1 package puff pastry
1 tin pitted green olives

PREPARATION
Remove the frozen pastry from the freezer and allow to thaw slowly in the refrigerator. This can take a number of hours or overnight. If you don't have the time, leave the package on the counter for about an hour.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet ever so slightly into a rectangle.

Now, what we want to do is cut the pastry into small rectangles about 3 cm (1.5 in.) along the base and about 5 cm (2 in.) in height. These measurements are very, very rough. Eyeball it. So, cut your rectangle lengthwise at about the 5 cm (2 in.) point - you should be able to get three rows. Now you have to score the puff pastry to make small triangles (look at the diagram, it may be easier to visualize).


Now, open the tin of pitted green olives.

Take an olive. Place it at the wide end on a puff pastry triangle and roll it up to make a crescent shaped bundle.

Repeat until all your olives and/or pastry have finished.

Place on a greased baking sheet (I like to use vegetable spray or a silicon liner) and bake at 180C (350F) for about 15 minutes or until the little bundles are puffy and golden brown. (Watch them so they don't burn).

This simple puff pastry recipe is an instant hit at pot luck meals, as an appetizer served with cocktails, as a snack any time of day or to take as a hostess gift. No matter how large a batch I make, they are gobbled up in record time each and every time.

Perfect, Puffy, Elegant Pizza – in a snap!
(Simple Puff Pastry Recipe -Entrée)

INGREDIENTS
1 package puff pastry or puff pastry sheets
1 jar store-bought pasta sauce – any kind you like
2 cups shredded cheese (any mix you like such as mozzarella, fontina etc)
2 cups diced vegetables for topping such as onion, pepper, mushrooms, olives, pineapple (not a veggie) – use your imagination – but dice them small
Fresh basil and oregano – chopped - OR dried flakes

PREPARATION
Lightly roll out the pastry on a floured surface and cut into 10 cm (5 in.) squares. If using the puff pastry sheets, roll to reach the desired size (10 cm. square).

Score each square on all 4 sides 1.5 cm (1/2 in.) from the edge to for a "frame". The topping will be inside the "frame" so that the outer edges form a golden, puffy crust.

Spread about 2 tsp. sauce on each square inside the scored frame.

Sprinkle cheese on top of the sauce staying within the borders.

Spread your assorted veggies and toppings over top, again, staying within the borders.

Sprinkle the basil and oregano over top

Place on a greased cookie sheet (I like to use vegetable spray or a silicon liner) and bake at 180C (350F) for about 10-15 minutes or until the cheese is bubbly and the edges are puffy and golden brown.

Serve to lots of "ooooh's and aaaah's"

Easy and Elegant Mushroom Strudel
(Simple Puff Pastry Recipes -Entrée)

INGREDIENTS
1 package puff pastry or puff pastry sheets
1/2 kg (1 lb.) mushrooms – any type – I like to mix champignon and portobello
1 red onion
1 clove garlic
Olive oil for sautéing
Rosemary, thyme and oregano – fresh or dried
Salt and pepper to taste
OPTIONAL 1 cup shredded cheese
2 tbsp. bread crumbs
1 egg

PREPARATION
Chop the mushrooms.

Dice the onion and mince the garlic.

Heat the olive oil and sautee the onion until translucent. Add the garlic and mushrooms.

Continue sautéing on medium heat for about 10 minutes until any liquid has evaporated completely. Remove from heat and let cool.

Lightly roll out the pastry on a floured surface to a long sheet (about 35 cm/15 in.) .

Sprinkle the bread crumbs over the pastry sheet.

If you are using cheese, Sprinkle the cheese on over the pastry.

Chop the rosemary, oregano and thyme (if using fresh) and add to the mushroom mixture. If using dried herbs, add 1/2 tsp. each to the mushrooms. Season with salt and pepper.

By now the mushroom mixture should be cooled. Spoon it along the long edge of your pastry rectangle. If the filling is still hot, it will tear the pastry so be sure it has cooled completely.

Fold over the long edge to just enclose the mushroom filling. Now roll up tightly (like a jelly roll).

Place on a greased cookie sheet (I like to use vegetable spray or a silicon liner).

Whisk the egg with 2 tbsp. of water. Using a pastry brush, brush the egg wash over the top of the mushroom strudel.

Using a sharp knife cut several diagonal slashes along the length of the strudel roll. Space these knife marks evenly as they will later be the marks you will cut along to slice serving portions. Bake at 180C (350F) for about 20 minutes or until the pastry is puffy and golden brown.

Onion and Mushroom Tart Tartin
(Simple Puff Pastry Recipes -Entrée)

And here is yet another Puff Pastry recipe for an Onion and Mushroom Tart Tartin. What is a "Tart Tartin" you ask? Well, basically it is an upside-down quiche. I mean, that's over simplifying. But for a Tart Tartin, you prepare the filling, cover the top with puff pastry, bake and then flip over to serve. Sounds complicated – not in the least! Check out the Apple Tart Tartin as well – equally simple and absolutely delish!

INGREDIENTS
4 red onions
3 tbsp. olive oil
200 gr. (1/4 lb) mushrooms, any type
1/4 cup walnuts
2 tbsp. balsamic vinegar
1 cup cheese – the stronger flavor, the better – try mixing parmesan, stilton or blue cheese – whatever works for your family
Salt and pepper to taste

250 gr (1/4 lb) puff pastry, defrosted

PREPARATION
1. Peel the onions and cut into 8 wedges each.

2. Heat the olive oil in a pan and add the onions.

3. Clean and cut the mushrooms fairly large – for example, if you are using button mushrooms, cut each one in half. If using any other type (example Portobello) cut into cubes about the size of half a button mushroom. You want the filling to be rather chunky.

4. After about ten minutes of sautéing the onions, add the mushrooms for another 5 minutes.

5. Now add the balsamic vinegar, salt and pepper and cook another 5-8 minutes, or until the onions are soft and the liquid is evaporated.

6. Remove from heat and stir in the walnuts.

7. Now, take a round cake pan or deep pie dish. Spray cooking spray or grease with butter/margarine.

8. Spoon the onion-mushroom mixture into the pan and sprinkle the cheese over top.

9. Roll out the puff pastry and cut a round which is just slightly larger than the circumference of your cake pan.(it doesn't have to be exact)

10. Place the pastry over the filling. Tuck the edges inside the cake tin all around the filling – like you're tucking a blanket in.

11. Bake at 180C (350F) for about 35-40 minutes or until the pastry is golden and puffy and yummy-looking.

12. Cool for 5 minutes before serving. Turn the Tartin out onto a flat plate so that crust is on the bottom and the delicious filling is facing up.

13. Serve.

Simple, Easy, Grape Pastry Tarts
(Simple Puff Pastry Recipes -Dessert)


INGREDIENTS
1 package puff pastry or puff pastry sheets
1 jar store-bought jam or jelly – any flavour you like
36 large red grapes
1 egg
1/4 cup sugar (aprox.)

PREPARATION
Lightly roll out the pastry on a floured surface and cut into 10 cm (5 in.) squares. If using the puff pastry sheets, roll to reach the desired size (10 cm. square).

Score each square on all 4 sides 1.5 cm (1/2 in.) from the edge to for a "frame". The topping will be inside the "frame" so that the outer edges form a golden, puffy crust.

Spread 1 tsp. jam or jelly on each square inside the scored frame.

Cut each grape in half lengthwise. If the grapes have seeds, remove them (it's best to use seedless grapes).

Place 3 grape halves in a line on each square (within the scored "borders". Place a second row on each square of three grape halves.

Whisk the egg with 2 tbsp. of water to make a wash. Using a pastry brush, brush the egg wash along the framed edges of each puff pastry square.

Sprinkle the sugar along the edges over the egg wash.

Place on a greased baking sheet (I like to use vegetable spray or a silicon liner) and bake at 180C (350F) for about 10-15 minutes or until the edges are puffy and golden brown.

Apple Tart Tartin
(Simple Puff Pastry Recipes -Dessert)

Tart Tartin is basically an upside-down pie. For Tart Tartin, you prepare the filling, cover the top with puff pastry, bake and then flip over to serve. Not at all comlicated! Check out the Onion Mushroom Tart Tartin as well INGREDIENTS
6-8 tart apples
2/3 cup sugar
3 tbsp. water
Lemon juice
1/4 cup butter
1 tsp. vanilla
250 gr (1/4 lb) puff pastry, defrosted

PREPARATION
1. Peel the apples, cut into 6-8 wedges each and remove the core.

2. Drizzle the apple wedges with lemon juice.

3. Take a round cake pan or deep pie dish. Spray cooking spray or grease with butter/margarine.

4. Roll out the puff pastry and cut a round which is just slightly larger than the circumference of your cake pan.(it doesn't have to be exact ) Set aside.

5. Place the sugar, vanilla and water in a wide pan over medium heat.

6. Let the sugar dissolve and cook until the mixture forms a light caramel. The caramel should be a golden chestnut brown.

7. Add the apple wedges and stir for about five minutes so that the apples start to soften.

8. Stir in the butter.

9. Remove from heat and ,b>very carefully pur into the prepared pan. The caramel is HOT - please be careful.

10. Place the pastry over the filling. Tuck the edges inside the tin all around the filling – like you're tucking a blanket in.

11. Bake at 180C (350F) for about 25-30 minutes or until the pastry is golden and puffy and the caramel is bubbly and gooey.

12. Cool for 5 minutes before serving. Turn the Tartin out onto a flat plate so that crust is on the bottom and the delicious apple filling is facing up.

13. Serve with a scoop of ice cream or a glob of whipped cream.

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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai









I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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