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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Easy Appetizer: Ham and Cheese in Puff Pastry

Ham Delights, one of my all-time favorite appetizers just got a little easier and possibly even yummier! I cannot always find the party rolls that I use for that recipe and that happened to me tonight. I already had everything else in the cart so thought about what I could use instead of the party rolls... and it hit me. Puff pastry. The new version turned out delicious and nobody has to know how fast and easy it is! Now, you do have to thaw the puff pastry. Follow the instructions on the box. The best way is to let it thaw in the fridge overnight but if you are like me and did not plan that far in advance, you can thaw it on the counter.

HAM & CHEESE IN PUFF PASTRY

1 box puff pastry, thawed

2 shallots, minced

1/2 cup Dijon mustard

2 tablespoons unsalted butter, room temperature

kosher salt and freshly ground black pepper to taste

6 slices deli ham, sliced thin (like you would for sandwiches)

6-7 slices Swiss cheese  

a little all-purpose flour for rolling out the puff pastry

1 egg, beaten with a little water for egg wash

Set the oven to 425. Line a half sheet pan or cookie sheet with parchment paper.

Make the spread: mix the shallots, mustard, salt, pepper, and butter together. Set aside.

Dust the counter with a little flour to keep the dough from sticking. Also lightly dust your rolling pin. Carefully roll over the puff pastry- just enough to smooth it out.- make just one pass over the dough. Move to the pan. Spread half of the Dijon mixture on the puff pastry- leave a one inch border all around the edge. Put a layer of ham over the mixture and repeat with the cheese. Spread the remaining mixture on the top. Brush the edge with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Line up the bottom and the top. Use a fork to lightly press the edges together. Brush the top with egg wash. Cut 3 slits in the top of the pastry.

Bake for 20-25 minutes or until puffy and golden brown. Slice into squares- larger if you want to serve with a fork and smaller if you want guests to just pick up and eat them. Let cool for at least 12 minutes before you cut it. Actually, it's better if you wait even a little longer.

Want the original recipe? Ham Delights have been a crowd favorite every time I've served them for the past 20 years!

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Irish Beer Cheese Fondue

Perfect for St. Patrick's Day parties, this beer cheese fondue is made with Irish cheddar and Guinness, the stout Irish beer. Your friends will loooovvee this recipe. And once you have it made, you can leave it on low in a crockpot or fondue pot and forget it! Best of all, it's self-serve; you just need to make sure you have enough because your guests will scarf this down. Seriously, it might be my new obsession. And don't worry if St. Patrick's Day is long past, this is a wonderful starter for a party, an appetizer for a dinner party, or a nice dinner for two in front of the fire.

Use Irish cheddar and an Irish stout like Guinness for a full, hearty tasteGuinness Beer & Cheese Fondue

Makes about 2 1/2 cups, enough for an appetizer portion for 8 guests

Serve with a brown hearty bread or French baguette cut into cubes

2 lbs cheddar cheese (Irish cheddar, like Kerrygold, is great. Find it at most Whole Foods stores.)

1 1/2 cups Irish beer, like Guinness stout

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard  (like Coleman's)

1 tablespoon cornstarch

Dash cayenne pepper

salt and pepper to taste

In a 2 quart fondue pan or heavy pot over medium heat, warm 1 cup of the beer until bubbles slowly rise to the surface. About 5 minutes. While you are waiting, mix the cheese, cornstarch, and mustard and toss together. Add the cheese mixture to the hot beer, a handful at a time, stirring until all the cheese is melted and the fondue is smooth and bubbly, adding the other 1/2 cup of beer a little at a time to thin the mixture slightly, stirring constantly. Add the salt, pepper, cayenne, and Worcestershire. Stir well and transfer to a fondue pot or lower heat and let the the mixture slowly bubble. Dip chunks of hearty bread, veggies, or fruit into the mixture. Warn guests that the mixture will be hot and do check the temperature from time to time. 

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