Here are a few of our favorite easyyet stunningly deliciousways to use the stuff.
Roll Up Some Pretty Palmiers
Puff pastry palmiers have a very favorable impress-to-stress ratio.
All you really have to do is fold or roll some dough.
Alternatively, you could skip the folding altogether and just roll the ends toward the center.
Marvel at how something so simple can be so delightful.
Roll or fold and bake.
Pesto Palmiers:Brush a couple of tablespoons of prepared pesto on top of dough.
Extra credit if you sprinkle some whole pine nuts in there as well.
Spread this glorious mixture all over the thawed pastry, fold, and bake.
Then bake in a 375F-oven until golden brown (about half an hour.)
Tarts: One of the easiestyet very refineddesserts is apuff pastry plum tart.
Besides plums and the dough itself, you probably already have everything it’s crucial that you make it.
Plums (or even fruit) arent the only things that make a tasty, super easy tart.
Honestly, you barely need a recipe to make puff pastry tarts.
Everything looks fancy perched atop puff pastry, even yesterdays roasted broccolini.
Cut puff pastry into inch-wide strips and twist to form straws.
These things are so easy to make, literal children could pull it off.
Just cut a sheet of pastry into triangles and wrap each triangle around a cocktail weenie.
Bake at 400oF for about 10 or 12 minutes, until the pastry puffs and browns.
Brush with egg, and bake at 400oF for about half an hour.
(Extra credit: spread a dollop or two of jam over the brie before wrapping it up.)
In fact, I just might do that.
I have a few sheets in the freezer.
Illustrations by Angelica Alzona.
