Puff Pastry Recipes
Sausage Wraps Puff Pastries
½ Of A 17.3-Ounce Package Pepperidge Farm® Puff Pastry Sheets (1 Sheet), Thawed
1 Tablespoon Water
2 Tablespoons All-Purpose Flour
2 Tablespoons Honey Mustard
16 Ounces Turkey Or Beef Kielbasa, Cut Into 8 Pieces
Set the pastry sheet out to thaw. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 13×9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2×3-inch) rectangles.
Place 1 piece kielbasa on the long edge of each pastry rectangle. Brush the edges with the egg mixture. Roll the pastry around the kielbasa and press the seams and pinch the edges to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Serve whole or cut crosswise into thick slices. Serve with additional honey mustard for dipping.
Pick your Own Topping Pizza Puff Pastries
1 Package (17.3 Ounces) Pepperidge Farm® Puff Pastry Sheets, Thawed
1/2 Cup Pizzeria Style Pizza Sauce
1/4 Cup Prepared Basil Pesto
1/2 Cup Prepared Alfredo Sauce
1 Cup Shredded Mozzarella Cheese (about 4 Ounces)
1 Cup Shredded Fontina Cheese (about 4 Ounces)
1 Cup Italian Cheese Blend Or 4-Cheese Pizza Cheese Blend (about 4 Ounces)
1 Cup Cooked Sliced Cremini Mushrooms
1 Cup Caramelized Onion
4 Ounces Chopped Prosciutto(1/4 Cup)
4 Ounces Sliced Pepperoni(1/4 Cup)
2 Tablespoons Chopped Fresh Basil Leaves
1/4 Cup Sliced Pitted Green Olive Or Sliced Pitted Ripe Olive
Heat the oven to 400°F.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry sheet.
Bake for 15 minutes.
Spread the Sauce on each pastry to within 1/2 inch of the edge. Sprinkle with the Cheese and Toppings.
Bake for 10 minutes or until the pastries are golden brown and the cheese is melted.
Serving Suggestion: Each pizza can also be cut into 24 small rectangles to be served as an appetizer.
Breakfast Napoleons Puff Pastries
1 Package (17.3 Ounces) Pepperidge Farm® Puff Pastry Sheets (2 Sheets), Thawed According To Package Directions
8 Ounces (about 1 Cup) Whipped Cream Cheese Spread
8 Small Boston Or Bibb Lettuce Leaves
2 Medium Tomato, Thinly Sliced (16 Slices)
1 Large Red Onion, Thinly Sliced (16 Slices)
1/4 Cup Milk
3 Tablespoons Chopped Smoked Ham Or Smoked Salmon
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Butter
Heat the oven to 400°F.
Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 12 rectangles in all. Place the rectangles on baking sheets. Bake for 15 minutes or until they’re golden brown. Let cool for 10 minutes.
Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tablespoon cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top remaining 8 layers with 2 onion slices each.
Beat the eggs, milk, ham and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.
Place the onion-topped layers on the lettuce-topped layers. Top each with 1/3 cup eggs and a reserved top pastry layer.