Weeknights just got a whole lot tastier and easier with our roundup of 18 Delicious Puff Pastry Dinner Recipes! Whether you’re craving something cozy, quick, or a little fancy without the fuss, puff pastry is your secret weapon. From savory tarts to hearty pot pies, these recipes are sure to delight your taste buds and simplify your dinner routine. Let’s dive into these flaky, buttery wonders that promise to make your weeknights a breeze!
Spinach and Feta Puff Pastry Tart
This Spinach and Feta Puff Pastry Tart is a flaky, savory delight that’s as easy to make as it is impressive to serve.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 4 ounces feta cheese, crumbled
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet. Use a fork to prick the pastry all over, leaving a 1-inch border around the edges.
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
- Add the spinach, salt, pepper, and oregano to the skillet. Cook until the spinach is wilted, about 2 minutes. Remove from heat.
- Spread the spinach mixture evenly over the puff pastry, staying within the border. Sprinkle the feta cheese on top.
- Fold the edges of the pastry over the filling to create a border. Brush the edges with the beaten egg.
- Bake for 20-25 minutes, until the pastry is golden and puffed.
The contrast of the crispy pastry with the creamy feta and tender spinach makes every bite a perfect balance of textures.
Tip: For an extra golden finish, brush the entire pastry with egg wash before baking.
Chicken and Mushroom Puff Pastry Pie
Nothing says comfort like a golden, flaky Chicken and Mushroom Puff Pastry Pie, perfect for those cozy nights in.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups cooked chicken, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
- Add mushrooms to the skillet, cooking until they release their juices, about 5 minutes. Stir in chicken, salt, pepper, and thyme, cooking for another 2 minutes.
- Pour in heavy cream, stirring until the mixture thickens slightly, about 3 minutes. Remove from heat.
- Roll out puff pastry on a floured surface to fit your pie dish. Spoon the chicken mixture into the dish, then cover with the pastry, sealing the edges. Cut a few slits in the top for steam to escape.
- Brush the pastry with beaten egg for a golden finish. Bake for 25 minutes, or until the pastry is puffed and golden.
The magic of this pie lies in the creamy filling encased in buttery, crisp pastry, making every bite a delightful contrast of textures.
Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan to the filling before topping with pastry.
Beef Wellington with Puff Pastry
Beef Wellington is the ultimate showstopper, combining tender beef, savory mushrooms, and flaky puff pastry into one impressive dish.
Ingredients
- 1 (2 lb) beef tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 8 oz mushrooms, finely chopped
- 2 tbsp butter
- 1 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 1 (14 oz) package puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F. Season beef tenderloin with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Remove and let cool.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 8 oz mushrooms and 1 tbsp thyme, cooking until mushrooms release their moisture and it evaporates, about 10 minutes. Let cool.
- Spread 2 tbsp Dijon mustard over the cooled beef. Spread the mushroom mixture over a large piece of plastic wrap, place the beef on top, and wrap tightly to form a log. Chill for 15 minutes.
- Roll out puff pastry on a floured surface. Unwrap the beef log and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with the beaten egg. Place seam-side down on a baking sheet, brush with more egg, and bake for 25 minutes until golden.
- Let rest for 10 minutes before slicing. The contrast between the crispy pastry and the juicy, medium-rare beef inside is nothing short of magical.
Tip: For an extra layer of flavor, add a thin layer of prosciutto between the mushrooms and the puff pastry.
Puff Pastry Salmon en Croute
Elevate your dinner game with this elegant yet easy Puff Pastry Salmon en Croute, a show-stopping dish that’s surprisingly simple to make.
Ingredients
- 1 sheet puff pastry, thawed
- 1 lb salmon fillet, skin removed
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
- 1 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix together 1 tbsp Dijon mustard and 1 tbsp honey. Set aside.
- Place the salmon fillet on the puff pastry sheet. Spread the mustard-honey mixture evenly over the salmon, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh dill.
- Fold the puff pastry over the salmon, sealing the edges by pressing them together with a fork. Brush the top with the beaten egg for a golden finish.
- Bake at 400°F for 25 minutes, or until the pastry is puffed and golden brown.
The magic of this dish lies in the flaky, buttery pastry enveloping the perfectly cooked salmon, with a sweet and tangy glaze that brings it all together.
Tip: For an extra touch of elegance, score the top of the pastry lightly with a knife before baking to create a beautiful pattern.
Vegetable Puff Pastry Pot Pie
Nothing says comfort like a warm, flaky vegetable puff pastry pot pie, packed with colorful veggies and enveloped in a creamy sauce.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 cups mixed vegetables (carrots, peas, corn, and green beans)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit your pie dish, then set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux. Gradually whisk in the vegetable broth and heavy cream, bringing to a simmer until the sauce thickens, about 5 minutes.
- Stir in the mixed vegetables, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
- Pour the vegetable mixture into your pie dish. Cover with the rolled-out puff pastry, trimming any excess. Brush the top with the beaten egg for a golden finish.
- Bake at 400°F for 25 minutes, or until the pastry is puffed and golden. Let cool for 5 minutes before serving.
The magic of this pot pie lies in the flaky, buttery pastry that contrasts beautifully with the creamy, vegetable-filled center—a surefire way to impress at any dinner table.
Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese over the pastry before baking.
Puff Pastry Pizza Rolls
These Puff Pastry Pizza Rolls are the perfect blend of flaky pastry and your favorite pizza flavors, all rolled into one irresistible snack.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a 10×12 inch rectangle.
- Spread the pizza sauce evenly over the pastry, leaving a 1-inch border around the edges.
- Sprinkle the mozzarella and Parmesan cheeses over the sauce, then dust with garlic powder, dried oregano, and red pepper flakes.
- Starting from the long side, tightly roll the pastry into a log. Brush the edges with a bit of water to seal.
- Cut the log into 1-inch slices and place them cut side up on the prepared baking sheet. Brush the tops with the beaten egg and drizzle with olive oil.
- Bake for 20-25 minutes, or until the rolls are puffed and golden brown.
The magic of these rolls lies in their layers—each bite delivers a crispy exterior with a gooey, cheesy center that’s bursting with pizza flavor.
Tip: For an extra kick, add some chopped pepperoni or your favorite pizza toppings before rolling up the pastry.
Ham and Cheese Puff Pastry Pockets
These Ham and Cheese Puff Pastry Pockets are the perfect blend of flaky, buttery pastry with a gooey, savory filling — ideal for a quick lunch or a fancy appetizer.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a 12×12 inch square. Cut into 4 equal squares.
- In a small bowl, mix together the diced ham, shredded cheddar cheese, Dijon mustard, garlic powder, and black pepper.
- Divide the ham and cheese mixture evenly among the center of each pastry square, leaving a 1-inch border around the edges.
- Brush the edges of each square with the beaten egg, then fold the pastry over the filling to form a triangle. Press the edges to seal, then crimp with a fork.
- Transfer the pockets to the prepared baking sheet and brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
The magic of these pockets lies in the contrast between the crisp, flaky exterior and the melty, flavorful filling — a surefire crowd-pleaser.
Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the filling mixture.
Puff Pastry Chicken Alfredo Bake
Transform your weeknight dinner into something special with this Puff Pastry Chicken Alfredo Bake, where creamy Alfredo meets flaky pastry in a dish that’s as comforting as it is impressive.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish.
- In a bowl, mix the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp Italian seasoning until well combined.
- Roll out the puff pastry sheet to fit your baking dish, then spread the chicken Alfredo mixture evenly over one half of the pastry.
- Fold the other half of the pastry over the filling, sealing the edges with a fork. Brush the top with the beaten egg for a golden finish.
- Bake at 400°F for 25 minutes, or until the pastry is puffed and golden brown.
The magic of this dish lies in the contrast between the creamy, cheesy filling and the crisp, buttery pastry—a duo that’s sure to win over any crowd.
Tip: For an extra flavor boost, sprinkle a little extra Parmesan and Italian seasoning on top before baking.
Tomato and Mozzarella Puff Pastry Tart
This Tomato and Mozzarella Puff Pastry Tart is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating yourself to a fancy lunch.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil
- 2 large tomatoes, thinly sliced
- 8 ounces fresh mozzarella, thinly sliced
- 1/4 cup fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic glaze
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet. Using a fork, prick the pastry all over to prevent it from puffing up too much.
- Brush the pastry with 1 tablespoon of olive oil, then layer the tomato and mozzarella slices alternately on top.
- Drizzle the remaining 1 tablespoon of olive oil over the tart, then sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Bake for 25 minutes, or until the pastry is golden and the cheese is bubbly.
- Remove from the oven and immediately top with fresh basil leaves and a drizzle of balsamic glaze.
The contrast between the crispy pastry, juicy tomatoes, and creamy mozzarella makes every bite a delightful experience.
Tip: For an extra flavor boost, sprinkle some grated Parmesan over the tart before baking.
Puff Pastry Sausage Rolls
These Puff Pastry Sausage Rolls are the perfect blend of flaky pastry and savory sausage, making them an irresistible appetizer or snack.
Ingredients
- 1 sheet puff pastry, thawed
- 1 lb ground pork sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the ground pork sausage, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until well combined.
- Roll out the puff pastry sheet on a lightly floured surface into a 12×9-inch rectangle. Cut the pastry into three 4×9-inch strips.
- Divide the sausage mixture into three equal portions and shape each into a long log down the center of each pastry strip.
- Brush the edges of the pastry with the beaten egg, then fold the pastry over the sausage, sealing the edges with a fork.
- Cut each roll into 4 equal pieces and transfer to the prepared baking sheet. Brush the tops with the remaining egg wash.
- Bake for 25 minutes, or until the pastry is golden brown and the sausage is cooked through.
The magic of these sausage rolls lies in the contrast between the crispy, buttery pastry and the juicy, flavorful sausage inside—a combo that’s sure to disappear fast at any gathering.
Tip: For an extra golden finish, you can brush the rolls with egg wash a second time halfway through baking.
Puff Pastry Beef Empanadas
These Puff Pastry Beef Empanadas are a flaky, savory treat that’s perfect for your next gathering or a cozy night in. Packed with seasoned beef and wrapped in buttery puff pastry, they’re sure to disappear fast!
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green olives
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
- Add ground beef, cumin, smoked paprika, salt, and black pepper. Cook until beef is browned, breaking it up with a spoon, about 5 minutes. Stir in green olives, then remove from heat.
- Roll out the puff pastry on a lightly floured surface. Cut into 4-inch circles.
- Place a tablespoon of the beef mixture in the center of each circle. Fold over to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges.
- Transfer empanadas to the prepared baking sheet. Brush tops with beaten egg.
- Bake for 20-25 minutes, until golden and puffed.
The combination of smoky spices and briny olives tucked inside a golden, flaky crust makes these empanadas irresistibly flavorful. They’re a hit whether served as an appetizer or main dish.
Tip: For an extra golden finish, brush the empanadas with egg wash a second time halfway through baking.
Puff Pastry Turkey and Cranberry Bites
These Puff Pastry Turkey and Cranberry Bites are the perfect blend of savory and sweet, making them an irresistible appetizer for any gathering.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup cooked turkey, finely chopped
- 1/2 cup cranberry sauce
- 1/4 cup cream cheese, softened
- 1 tbsp fresh thyme, chopped
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into 24 equal squares.
- In a bowl, mix the turkey, cranberry sauce, cream cheese, thyme, salt, and pepper until well combined.
- Place a small spoonful of the turkey mixture in the center of each pastry square. Fold the corners over the filling, pressing lightly to seal.
- Brush the tops of the bites with the beaten egg for a golden finish.
- Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
The contrast of the flaky pastry with the creamy, tangy filling creates a bite-sized treat that’s as beautiful as it is tasty.
Tip: For an extra festive touch, sprinkle a little more thyme on top before serving.
Puff Pastry Spinach Pinwheels
These Puff Pastry Spinach Pinwheels are the perfect blend of flaky pastry and savory spinach, making them an irresistible appetizer or snack.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix together the spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
- Roll out the puff pastry sheet on a lightly floured surface into a 10×12 inch rectangle.
- Spread the spinach mixture evenly over the puff pastry, leaving a small border around the edges.
- Starting from one long side, tightly roll the pastry into a log. Use the beaten egg to seal the edge.
- Cut the log into 1/2 inch slices and place them cut side up on the prepared baking sheet. Brush the tops with the remaining egg wash.
- Bake for 20-25 minutes, or until the pinwheels are puffed and golden brown.
The contrast between the crispy puff pastry and the creamy spinach filling makes these pinwheels a standout at any gathering.
Tip: For an extra golden finish, you can brush the pinwheels with a little more egg wash halfway through baking.
Puff Pastry Shrimp Scampi Cups
These Puff Pastry Shrimp Scampi Cups are a delightful twist on the classic, combining buttery shrimp with flaky pastry for an elegant appetizer or light meal.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Roll out the puff pastry sheet and cut into 12 squares. Press each square into a muffin tin to form cups.
- Bake the pastry cups for 10 minutes until puffed and lightly golden. Remove from oven and press down the centers with a spoon to create space for the filling.
- In a skillet over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant.
- Add the shrimp, white wine, lemon juice, salt, and red pepper flakes to the skillet. Cook for 3-4 minutes until the shrimp are pink and cooked through.
- Spoon the shrimp mixture into the pastry cups, drizzle with the buttery sauce from the skillet, and sprinkle with parsley.
- Bake for another 5 minutes to warm through. Serve immediately.
The magic of these cups lies in the contrast between the crisp pastry and the succulent, garlicky shrimp, making every bite a perfect balance of textures.
Tip: For an extra touch of luxury, sprinkle a little grated Parmesan over the shrimp before the final bake.
Puff Pastry Margherita Pizza
Transform your pizza night with this effortless Puff Pastry Margherita Pizza, combining the flaky goodness of puff pastry with classic Margherita flavors.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on the prepared baking sheet. Using a fork, prick the pastry all over to prevent it from puffing too much.
- Spread the tomato sauce evenly over the pastry, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce, then scatter the torn basil leaves on top.
- Drizzle the olive oil over the pizza and season with salt and black pepper.
- Bake for 20-25 minutes, or until the pastry is golden and the cheese is bubbly and slightly browned.
The magic of this recipe lies in the contrast between the crisp, buttery pastry and the fresh, vibrant toppings—a twist on tradition that’s sure to impress.
Tip: For an extra golden finish, brush the edges of the pastry with a little beaten egg before baking.
Puff Pastry BBQ Chicken Squares
These Puff Pastry BBQ Chicken Squares are the perfect blend of flaky, buttery pastry and tangy, sweet barbecue chicken—a crowd-pleaser that’s as fun to make as it is to eat!
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup cooked chicken, shredded
- 1/2 cup barbecue sauce
- 1/4 cup red onion, finely diced
- 1/2 cup cheddar cheese, shredded
- 1 egg, beaten
- 1 tbsp water
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the shredded chicken with 1/2 cup barbecue sauce, 1/4 cup red onion, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and salt and pepper to taste.
- Roll out the puff pastry sheet on a lightly floured surface and cut into 4 equal squares.
- Divide the chicken mixture evenly among the squares, leaving a small border around the edges. Sprinkle 1/2 cup cheddar cheese over the chicken.
- Fold the corners of each square towards the center, slightly overlapping, to create a pinwheel effect. Press gently to seal.
- In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the pastry with the egg wash.
- Bake for 20-25 minutes, until the pastry is puffed and golden brown.
The magic of these squares lies in the contrast between the crisp pastry and the juicy, flavorful chicken filling—guaranteed to disappear fast at any gathering.
Tip: For an extra kick, drizzle a little more barbecue sauce over the baked squares before serving.
Puff Pastry Lobster Newburg
Elevate your dinner party with this luxurious Puff Pastry Lobster Newburg, a creamy, rich dish wrapped in flaky pastry that’s sure to impress.
Ingredients
- 1 sheet puff pastry, thawed
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tbsp sherry
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit your baking dish, then set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until golden. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 5 minutes.
- Stir in the sherry, paprika, nutmeg, salt, and pepper. Add the lobster meat and cook for another 2 minutes until heated through.
- Pour the lobster mixture into your baking dish. Cover with the puff pastry, trimming any excess. Brush the pastry with the beaten egg for a golden finish.
- Bake for 25 minutes until the pastry is puffed and golden. Let stand for 5 minutes before serving.
The magic of this dish lies in the contrast between the creamy lobster filling and the crisp, buttery pastry, making every bite a delightful experience.
Tip: For an extra touch of elegance, garnish with fresh parsley or a sprinkle of paprika before serving.
Puff Pastry Apple and Brie Bites
These Puff Pastry Apple and Brie Bites are the perfect blend of sweet and savory, wrapped in a flaky crust that’s sure to impress at any gathering.
Ingredients
- 1 sheet puff pastry, thawed
- 1 medium apple, thinly sliced
- 4 oz Brie cheese, cut into small cubes
- 2 tbsp honey
- 1 tbsp melted butter
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface and cut into 12 equal squares.
- Place a slice of apple and a cube of Brie in the center of each pastry square.
- Drizzle each with 1/2 tsp of honey and brush the edges with melted butter.
- Sprinkle a pinch of cinnamon over each bite before folding the pastry corners over the filling, pressing gently to seal.
- Bake for 15-20 minutes, until the pastry is golden and puffed.
The magic of these bites lies in the melty Brie and crisp apple, creating a contrast that’s both luxurious and refreshing.
Tip: For an extra touch of elegance, garnish with a light drizzle of honey right before serving.
Conclusion
We hope these 18 puff pastry dinner recipes inspire you to whip up something delicious on even the busiest weeknights! Easy, versatile, and always a hit, puff pastry is your secret to quick, satisfying meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for your next culinary adventure. Happy cooking!