Easy Recipes for Puff Pastry: My Holiday Secret Weapon

Frozen puff pastry is my go-to secret weapon for the holidays. I keep it on hand for those situations when you have last minute guests or simply run out of time to get something made. Just keep a few boxes in your freezer for a delicious and elegant appetizer or dessert. Easy, impressive and fast; you will wonder how you lived without it. 

I recently taped a segment on easy holiday entertaining for NBC-13 in Birmingham, Alabama with Wendy Garner. Here are a few of the simple puff pastry recipes we showed:

PUFF PASTRY PARTY SQUARES

I made this recipe for Food Network Star when I needed something using pastrami that would travel well and taste good served room temperature. This is best served warm and not hot straight from the oven. You can use just about anything you want inside the pastry. I used ham and cheese since it is an eternal favorite but you can use beef, pork or even vegetables. 

We taped these segments at the lovely The Sonnet House in Leeds, Alabama, a gorgeous venue for weddings and parties. Make this Ham and Cheese in Puff Pastry recipe or the Puffy Pastrami Party Squares I did for Food Network Star. So easy and very elegant. People just love it!

PUFF PASTRY PALMIERS

Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery any more. These are so easy and even more delicious when you make them with puff pastry.

1 egg

1 T water

1/3 cup granulated sugar

1/8 cup Demerara (raw) sugar

1 t. ground cinnamon

1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle

 flour

Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.

Mix the two sugars together in a small bowl.

Make an egg wash by beating the egg with the water. Set aside.

Lightly dust the work surface and a rolling pin with flour.  Sprinkle the work surface with 2 tablespoons of the sugar mixture.

Open the first sheet of pastry and unfold it on top of the flour and sugar.

Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.

Working with the short side of the pastry, fold the top towards the center. Repeat with the bottomof the pastry but leave a 1/4 inch of space in the center.

Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.

Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.

Bake for 12 minutes or until golden brown. Remove to a cooling rack.

STRAWBERRY NAPOLEONS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

Preheat oven to 400. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

Meet my sweet friends Jared and Corey from the Sonnet House and Geri-Martha Cornelius, a very talented pastry chef from Birmingham who helped us with the segment! Love you!!

Corey and Jared from The Sonnet House in Leeds, Alabama

My sweet friend and pastry chef, Geri-Martha!

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