Traditional recipes

Savory Palmiers with Cream Cheese and Everything Spice

Savory Palmiers with Cream Cheese and Everything Spice

You may be able to find pre-made everything spice in the grocery store for these palmiers. Double the recipe and keep it around for topping plain yogurt. Check out a step-by-step here.

Ingredients

  • 1 17-ounce package frozen puff pastry, preferably all-butter, thawed
  • All-purpose flour (for surface)
  • 4 ounces cream cheese, room temperature
  • ¼ cup everything bagel spice (1 tablespoon each poppy seeds, sesame seeds, dehydrated onion, and dehydrated garlic)
  • 1 large egg, beaten to blend

Recipe Preparation

  • Real Talk: If you’re running out of space in the refrigerator (you have to chill the dough 10–15 minutes to get the best rise), you can form the log, then chill at that point before cutting it up into pieces. Just don’t forget that egg wash!

  • Preheat oven to 400°. Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Smear cream cheese over surface of pastry in an even layer, spreading to edges (a small offset spatula is good for this). Sprinkle everything bagel spice evenly over, then sprinkle with salt.

  • Okay, here comes the fun part: With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap); press down gently to flatten. Brush exposed pastry with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking). Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½" off 1 end to clean up the edge, then slice log crosswise into ½"-thick pieces (you should have about 15).

  • You’re almost done! Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes.

  • Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20–30 minutes. Let cool before serving.

  • Do Ahead: Palmiers can be baked 8 hours ahead. Let cool, then cover with plastic and let sit at room temperature until ready to serve.

Reviews Section

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The holiday party detail that separates the women from the girls? Having a few chic homemade appetizers that are elegant but easy AF to prepare.

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Here are more than 30 recipes that fit the bill:

Pancetta Fontina Cheese Puffs

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More Recipes On Salt & Wind Travel

Team Salt & Wind Travel

Salt & Wind Travel is a boutique travel company for the discerning food and lifestyle traveler. Through our food-first travel planning services, including private day tours, custom itinerary planning, small group trips, and our Digital City Guides For Food Lovers, we provide you with the resources to travel in good taste. Founded by food and travel expert, Aida Mollenkamp in 2015, Salt & Wind Travel is owned by Aida and filmmaker and travel expert, Kristen Kellogg.


Mushroom Turnovers in Cream Cheese Pastry

I don’t know about your grocery, but my grocery store carries so many different kinds of mushrooms it is hard to choose just one variety. There are the white button mushrooms (this recipe), black mushroom, chanterelle, cremini, shiitake, porcini, portobello, clamshell, enok, morel, and oyster.

Over the years I have made some wonderful dishes with mushrooms. I make fabulous Pepperoni Stuffed Mushrooms that I actually won a contest with that recipe. My Balsamic Mushroom Panini appetizer is a fancy grilled cheese that is opened up and topped with sauteed mushrooms. A duxelle filling can be put into phyllo cups or can be put under the skin of chicken breast for a beautiful entree. Of course, mushrooms can always be sliced and used on veggie trays and what dish isn’t made better by adding some mushrooms.

This recipe takes a little time but you can make the dough up a few days in advance or even make it and freeze it. When you are ready to serve just a brush of beaten egg and they are ready to go into the oven. I have a little dumpling mold that works perfect for folding the turnover and crimping the edges, saving you a lot of time and yields a really professional looking turnover.

I have made these for years and this is the first time I have drizzled some truffle oil over the baked turnover wonderful addition. If you don’t have truffle oil, then just enjoy them the way I have for years.

The cream cheese pastry is easy to make in the food processor.

Process until it balls up.

Mushrooms and onions get a whirl in the processor.

Mushrooms, onions, and all ingredients cooked and ready for the pastry.

I use a dumpling press for a perfectly formed turnover.


50 Puff Pastry Treats

Turn store-bought dough into brunch, apps and desserts.

This story was originally published April 8, 2016.

  • To thaw, separate the sheets, cover with plastic wrap and let sit 30 minutes at room temperature (or 4 hours in the refrigerator). Do not microwave.
  • Always roll out puff pastry on a lightly floured surface to prevent sticking. (Note: We used standard 9-inch-square frozen sheets for these recipes. If yours are larger, trim to 9 inches before starting.)
  • If the dough gets sticky as you work, return it to the freezer for a few minutes.
  • Use an egg wash to make puff pastry golden and shiny or to help "glue" pieces together: Lightly beat 1 egg with 2 teaspoons water.
  • Bake puff pastry on parchment-lined baking sheets.

Pepperidge Farm Puff Pastry Frozen Sheets

1. Sugar-and-Spice Waffles Brush 1 puff pastry sheet with melted butter sprinkle with 3 tablespoons sugar and 2 teaspoons apple pie spice. Fold in half and roll out into a 7-by-12-inch rectangle cut into six 3 1/2-by-4-inch rectangles. Cook in a waffle iron until crisp, 6 to 8 minutes.

French Toast Squares (No. 2)

French Toast Squares (No. 2)

2. French Toast Squares Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 12-inch square brush with the egg and sprinkle with 2 teaspoons cinnamon sugar. Cut into 3-inch squares (16 total). Bake at 400 degrees F until golden, about 15 minutes. Serve with berries, confectioners' sugar and maple syrup.

3. Herb Quiche Whisk 4 eggs with 3/4 cup each creme fraiche and heavy cream, 1/4 cup chopped mixed herbs (parsley, tarragon and chives), 1/2 teaspoon salt and a pinch of cayenne. Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Fit into a 9-inch pie plate. Fill with the egg mixture. Bake at 400 degrees F until golden and set, about 30 minutes.

4. Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Fry in 1 1/2 inches 350 degrees F oil, flipping, until golden brown, 3 to 5 minutes. Drain on paper towels. Dust with confectioners' sugar.

5. Smoked Salmon Beignets Make Beignets (No. 4) cool slightly (omit the sugar). Pulse 4 ounces each smoked salmon and cream cheese, 3 tablespoons chopped dill and 1 tablespoon water in a food processor season with salt and pepper. Fill a piping bag fitted with a small round tip with the salmon mixture pipe into the beignets.

6. Chocolate-Hazelnut Beignets Make Beignets (No. 4) cool slightly. Before dusting, fill a piping bag fitted with a small round tip with a heaping 3/4 cup chocolate-hazelnut spread pipe into the beignets. Dust with confectioners' sugar mixed with cocoa powder.

7. Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds cut out 1-inch rounds from the centers. Chill until firm, 30 minutes. Deep-fry in 350 degrees F oil, flipping halfway, until golden brown, 6 minutes. Toss with sugar while warm. Fill a piping bag fitted with a small round tip with 1 cup vanilla pudding pipe into the doughnuts from 2 sides. Drizzle with warm jam.

8. Jelly Doughnuts Cut out 3-inch rounds (18 total) from 2 puff pastry sheets. Spoon 2 teaspoons jelly on half of the rounds, brush the edges with egg wash and top with the remaining rounds press the edges together. Bake at 400 degrees F until golden, 25 minutes. Brush with melted butter roll in sugar.

9. Glazed Doughnuts Brush 1 puff pastry sheet with egg wash top with a second sheet and press together. Cut out 3-inch rounds (9 total) cut out 1-inch rounds from the centers. Bake the doughnuts (and holes) at 400 degrees F until golden brown, about 20 minutes cool. For the glaze, mix 1 cup confectioners' sugar with 1 to 2 tablespoons hot water until smooth tint with food coloring, if desired. Dip the doughnuts in the glaze. Let set.

10. Eggs Benedict Roll out 1 puff pastry sheet into a 10-inch square. Cut out four 5-inch rounds. Pierce the centers all over with a fork, leaving a 1/2-inch border. Bake at 400 degrees F, pressing the centers with a spoon if puffy, until golden, 20 minutes. Top each pastry with a warmed slice of Canadian bacon and a poached egg drizzle with hollandaise sauce.

11. Breakfast Pockets Scramble 3 eggs cool. Roll out 1 puff pastry sheet into a 12-inch square. Cut out 4-inch rounds (9 total). Divide the scrambled eggs, 3/4 cup grated cheddar and 3 slices crumbled cooked bacon among the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.

12. Spring Tart Roll out 1 puff pastry sheet into a 10-inch square score a 1-inch border around the edge with a knife and brush with egg wash. Pierce the rest all over with a fork. Bake at 400 degrees F until golden, 20 minutes. Top with herb cheese spread, microgreens, sliced radishes, lemon zest and olive oil. Season with salt and pepper.

13. Asparagus and Shiitake Tart Toss 2 cups each chopped asparagus and sliced shiitake mushrooms with olive oil and 1 grated garlic clove season with salt and pepper. Broil until the vegetables are tender, 8 minutes. Bake the crust for Spring Tart (No. 12) top with the broiled vegetables and sprinkle with 1 cup grated Gruyère. Broil until melted.

14. Cheese Pizza Roll out 1 puff pastry sheet into a 13-inch square trim into a 13-inch round. Brush the edge with egg wash, then fold in and crimp to make a crust. Pierce the center all over with a fork. Bake at 400 degrees F until just golden, 15 minutes. Increase the oven temperature to 450 degrees F. Top the crust with 1/2 cup each pizza sauce and mozzarella, 2 tablespoons Parmesan and a pinch of dried oregano. Bake 5 more minutes.

15. Potato Pizza Bake the crust for Cheese Pizza (No. 14). Saute 1 1/2 cups thinly sliced baby potatoes and 1/2 cup thinly sliced onion in olive oil until tender season with salt. Sprinkle 1/2 cup grated provolone over the crust top with the potato mixture and sprinkle with thyme leaves and grated Parmesan. Increase the oven temperature to 450 degrees F and bake 5 more minutes.

16. Herb Croutons Roll out 1 puff pastry sheet into a 12-inch square brush with 1 tablespoon melted butter mixed with 1 grated garlic clove. Sprinkle with chopped parsley and thyme season with salt. Cut into 1-inch squares. Bake at 400 degrees F until browned, 15 to 20 minutes. Serve on soup or salad.

17. Crackers Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-inch squares (16 total). Sandwich between 2 unlined rimmed baking sheets. Bake at 400 degrees F until golden, 30 minutes. Brush with melted butter sprinkle with poppy seeds, salt and pepper.

18. Egg Salad Canapes Make Crackers (No. 17) omit the toppings. Cool. Mix 3 finely chopped hard-boiled eggs with 2 tablespoons each mayonnaise and chopped black olives. Spread on the crackers top with chopped chives.

19. Smoked Salmon Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with cream cheese and top with smoked salmon, fresh dill and pepper.

20. Cheddar and Chutney Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with salted butter and top with thinly sliced cheddar and mango chutney.

21. Cheese Straws Roll out 1 puff pastry sheet into a 12-inch square. Brush with egg wash. Sprinkle with 1/2 cup grated parmesan and a pinch each of cayenne and salt press to adhere. Cut into 3/4-inch-wide strips (16 total). Twist each strip. Bake at 400 degrees F until golden, 13 to 15 minutes.

22. Cheddar Biscuits Roll out 1 puff pastry sheet into a 12-inch square. Cut into thirds and brush with egg wash. Sprinkle with 3/4 cup grated cheddar. Stack the pieces and cut into 2-inch rounds (12 total). Bake at 400 degrees F until golden, 20 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

23. Sesame Breadsticks Roll out 1 puff pastry sheet into a 12-inch square cut into 1/2-inch-wide strips (24 total). Brush with egg wash sprinkle with sesame seeds and flaky salt. Bake at 400 degrees F until golden, 13 to 15 minutes.

24. Prosciutto Breadsticks Make Sesame Breadsticks (No. 23) cool. Wrap in prosciutto.

25. Parmesan Palmiers Sprinkle 1/4 cup grated Parmesan on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more Parmesan and 1/2 teaspoon chopped thyme roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden, 20 to 22 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

26. Herb Rolls Pulse 1 cup mixed herbs (chives, dill and parsley), 1/3 cup toasted almonds, 1 teaspoon lemon zest and a pinch of salt in a mini food processor. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 2 tablespoons softened butter and sprinkle with the herb mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, about 20 minutes.

27. Spanakopita Pie Mix two 10-ounce boxes frozen chopped spinach (thawed and squeezed dry) with 3 beaten eggs, 1 1/2 cups crumbled feta, 1 bunch chopped scallions, 1/4 cup each chopped parsley and dill and a pinch each of nutmeg, salt and pepper. Roll out 2 puff pastry sheets into 11-inch squares spread the filling on 1 sheet, leaving a 1-inch border. Top with the other sheet fold the edges in and crimp with a fork. Cut 4 slits into the top and brush with egg wash. Bake at 400 degrees F until golden, about 25 minutes.

Everything Pretzels (No. 28)

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

Everything Pretzels (No. 28)

28. Everything Pretzels Mix 1 heaping teaspoon each dried onion flakes, poppy seeds, sesame seeds and kosher salt add a pinch of garlic powder. Cut 1 puff pastry sheet into 3/4-inch-wide strips (12 total) twist the strips, then form into pretzels. Brush with egg wash and sprinkle with the seasoning mixture. Bake at 350 degrees F until golden, 25 to 35 minutes.

29. Grilled Cheese Puffs Roll out 1 puff pastry sheet into a 12-inch square cut into 3-inch squares (16 total). Sandwich sliced cheddar between 2 squares. Cook in batches in a hot buttered skillet over medium heat until golden on the bottom, 2 minutes. Flip onto a parchment-lined baking sheet. Bake at 400 degrees F until golden, about 10 minutes.

30. Garlic Knots Cut 1 puff pastry sheet in half, then cut each half crosswise into 1 1/2-inch-wide strips (12 total) tie each into a loose knot, pulling slightly. Bake at 400 degrees F until golden, about 15 minutes. Melt 2 tablespoons butter with 2 chopped garlic cloves toss with the warm knots, 2 tablespoons grated pecorino, 1 tablespoon chopped parsley and a pinch of salt.

31. Pigs in a Blanket Roll out 1 puff pastry sheet into a 10 1/2-inch square cut into 1 1/2-inch-wide strips (7 total). Wrap each around a hot dog in a spiral gently roll to seal the seams. Brush with egg wash and sprinkle with poppy seeds. Bake at 400 degrees F until golden, about 25 minutes. Cut into pieces.

Chorizo Pigs in a Blanket (No. 32)

Chorizo Pigs in a Blanket (No. 32)

32. Chorizo Pigs in a Blanket Roll out 1 puff pastry sheet into a 10-inch square cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Brush with egg wash seasoned with chili powder. Wrap each around a piece of fully cooked chorizo brush with more egg wash. Sprinkle with sesame seeds. Bake at 400 degrees F until golden, 20 minutes.

33. Mushroom Spirals Spread 1 puff pastry sheet with 2 tablespoons softened butter. Top with 1 cup sauteed mushrooms (cooled) and 1/2 cup grated Gruyère. Roll up into a log slice crosswise into six 1 1/2-inch-wide pieces. Arrange the pieces cut-side up in an oiled 8-inch round cake pan. Bake at 400 degrees F until golden, about 55 minutes. Let cool 5 minutes, then invert onto a plate.

34. Beef Empanadas Brown 1/2 pound lean ground beef in a skillet. Add 1/2 cup each crushed tomatoes and chopped onion, 2 tablespoons each raisins and chopped green olives and 1 teaspoon each ground cumin, dried oregano, kosher salt and pepper. Cook until the liquid is almost absorbed, about 7 minutes cool. Roll out 1 puff pastry sheet into a 16-inch square cut out 3-inch rounds (about 24 total). Spoon the beef onto the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.

35. Tuna Empanadas Saute 1 chopped plum tomato, 1/4 each diced green bell pepper and onion and 2 chopped garlic cloves in a skillet with olive oil until softened. Stir in one 5-ounce can drained oil-packed tuna, 1 chopped hard-boiled egg, 2 tablespoons each chopped green olives and parsley and 1/4 teaspoon each cayenne, kosher salt and pepper cool. Make Beef Empanadas (No. 34), filling with the tuna mixture instead of beef.

36. Lamb Empanadas Brown 1 pound ground lamb in olive oil with 3/4 cup each diced onion, carrots, rutabaga and potato, 10 minutes. Stir in 2 tablespoons chopped parsley and season with salt and pepper cool. Make Beef Empanadas (No. 34), filling with the lamb mixture instead of beef.

37. Baked Brie Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Place one 8-ounce Brie wheel in the center of the pastry. Brush the pastry with egg wash fold into the center over the brie, pressing to seal. Flip onto a parchment-lined baking sheet brush with more egg wash. Bake at 400 degrees F until golden, about 25 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

38. Palmiers Sprinkle 1/4 cup sugar on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more sugar roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden brown, 20 to 22 minutes.

39. Chocolate-Berry Pockets Cut 1 puff pastry sheet into 3-inch squares (9 total) top each with 1 halved strawberry and a few chocolate chips. Brush the edges with egg wash and fold the corners into the centers until touching pinch at the seams to seal. Brush with more egg wash and sprinkle with sugar. Bake seam-side up at 400 degrees F until golden brown, about20 minutes.

Lemon-Poppy Pinwheels (No. 40)

Lemon-Poppy Pinwheels (No. 40)

40. Lemon-Poppy Pinwheels Roll out 1 puff pastry sheet into a 12-inch square brush with lemon curd and sprinkle with poppy seeds. Cut in half, then cut each half crosswise into 1/4-inch-wide strips roll into coils and brush with egg wash. Bake at 350 degrees F until golden, 20 minutes. Dust with confectioners' sugar.

41. Chocolate-Berry Napoleons Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

42. Berry-Cream Cake Roll out 1 puff pastry sheet into a 12-inch square. Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 to 35 minutes. Cool cut into thirds. Spread 2 tablespoons berry jam on 1 puff pastry rectangle top with 2/3 cup whipped cream. Repeat to form 2 more layers.

43. Churros Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 10-inch square and brush with the egg. Cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Bake at 400 degrees F until golden, 15 minutes. Toss the warm churros with 2 tablespoons melted butter, then 1 cup sugar mixed with 1 tablespoon cocoa powder, 1/2 teaspoon cinnamon and a pinch of cayenne.

44. Cheese Danishes Beat 6 ounces cream cheese, 1/3 cup sugar, 2 egg yolks, 2 tablespoons sour cream and 1/4 teaspoon each vanilla and salt with a mixer until smooth. Roll out 1 puff pastry sheet into a 12-inch square cut into four 6-inch squares. Brush with egg wash and sprinkle with sugar. Spoon the cream cheese filling onto the squares and fold the corners into the centers until touching. Bake seam-side up at 400 degrees F until the pastry is golden, about 20 minutes.

45. Pecan Rugelach Mix 1/3 cup sugar with 1/4 cup finely chopped pecans and 1 tablespoon cocoa powder. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 4 tablespoons softened butter and sprinkle with the pecan mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, 20 minutes.

46. Cannoli Tear off three 24-inch-long sheets of foil tightly roll each up from a short end to make 3 tubes. Cut each tube into quarters. Roll out 1 puff pastry sheet into a 12-inch square cut into 1-inch-wide strips (12 total). Wrap each strip around a foil tube gently roll to seal the seams together. Bake at 400 degrees F until golden, about 20 minutes cool, then remove the shells from the foil. Mix 1 pound ricotta with 1/2 cup confectioners' sugar, 2 tablespoons mascarpone and 1/2 teaspoon vanilla. Fill the shells with the ricotta mixture press the ends into mini chocolate chips.


Sweet

I love buttery desserts, which means I really love puff pastry desserts. Try some of these quick and excellent recipes. (See also: Fast "Fake" Desserts)

15. Palmiers

These pastries might be the simplest impressive thing you ever make &mdash all you need for tasty, flaky palmiers is frozen puff pastry and sugar.

16. Pumpkin Spice Palmiers

If the previous recipe is too plain for you, check out these pumpkin spice palmiers.

17. Napoleons

Pastry cream and puff pastry layers are piled high in these classic Napoleons.

18. Nutella Tart

This Nutella tart recipe is fast, easy, and especially awesome because it combines two of the world's best ready-to-go ingredients: puff pastry and Nutella.

19. Pineapple and Dulche de Leche Torta

So many sweet puff pastry recipes use what are sometimes considered "traditional" dessert flavors &mdash fruits you'd normally see in pie fillings, like apples and cherries. That's why I'm excited by this pineapple-based puff pastry dessert. (See also: Delicious Ways to Use Pineapple)

20. Cinnamon-Sugar Puff Pastry Wheels

Food blogger The Baker's Daughter recommends serving these cinnamon-sugar puff pastry wheels for afternoon tea.

21. Malted Strawberry Puff Pastry Dessert

I love the taste of malt in desserts &mdash and I think it would be perfect paired with flaky pastry and berries in the strawberry and puff pastry dessert.

22. Ginger Pear Puff Pastry Tart

This zingy tart features thinly sliced pears and goes well with vanilla ice cream or fresh whipped cream.

23. Apple Pie With Puff Pastry Crust

Add an extra-flaky twist to your traditional apple pie by using puff pastry for the crust.

24. Upside-Down Puff Pastry and Cranberry Tart

Tart cranberries mix with brown sugar and puff pastry in this Thanksgiving-worthy cranberry tart.

25. Puff Pastry Cornucopias

This recipe for puff pastry cornucopias also includes a recipe for a pumpkin-coconut mousse to stuff them with, but you could easily replace that with your own favorite filling.

26. Puff-Pastry Stars

These puff-pastry stars, originally made for the Fourth of July, would be awesome at any time of the year &mdash maybe with some cooked spiced pears in the winter?

27. Baked Pears in Puff Pastry

These baked pears in puff pastry would make a gorgeous dinner party dessert &mdash and they're super simple.

28. Cronut-Inspired Puff Pastry Donuts

The Wise Bread staff talks a LOT about cronuts, so I was excited to find these puff-pastry shortcuts to the infamous croissant donuts.

29. Chocolate Velvet Torte

This rich chocolate torte uses puff pastry as a crust.

30. Puff Pastry From Scratch

If you don't want to mess with the pre-packaged frozen stuff, check out this recipe for making puff pastry dough from scratch.

What's your favorite way to save time with frozen puff pastry? Hurry and share with us in comments!


Give me your savory / easy / efficient recipes, yearning to be baked. October 7, 2019 2:32 PM Subscribe

I'm particularly looking to have a rotation of base recipes that can be infinitely customized. Bonus points for add-ins that are:

*pantry staples
*cheap
*able to be frozen (or otherwise stored for a long time)
*un-fussy

Ideas I have come up with on my own include savory egg muffins with different mix-ins, and savory cheddar biscuits with different mix-ins. What am I missing?

Other notes: I don't like cornbread unfortunately. I'd be open to desserts that are no sugar added.

Buttermilk drop biscuits are quick & easy. I keep a canister of buttermilk powder in my fridge so that I can make them whenever I want. Add grated cheese, herbs, cayenne, etc. for added flavor.

Ingredients:
2 cups unbleached all-purpose flour
1⁄4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 stick butter
1 cup buttermilk (I use powdered buttermilk, which is 4 TBSP powder + 1 cup water)

Directions:
Preheat oven to 450 Fahrenheit.
Combine dry ingredients, including the buttermilk powder (if you are using it instead of liquid buttermilk).
Cut in butter.
Add liquid (either buttermilk or 1 cup water if you mixed buttermilk powder in with the dry ingredients).
Mix until combined.
Drop onto cookie sheet and bake until golden (about 10 min.)
This makes about 20 small drop biscuits.
posted by belladonna at 3:02 PM on October 7, 2019 [2 favorites]

Cheesy-mite scrolls! Easy and so good. Unroll the contents of a can of Pillsbury dough, give it a thin schmear of Vegemite, sprinkle with shredded cheddar, and roll it back up to bake.

(Thank you for the reminder!)
posted by headnsouth at 3:06 PM on October 7, 2019 [1 favorite]

Best answer: What about baking things like casseroles? Scalloped potatoes can be as easy as sliced potatoes, cream of something soup, cheese and corn flakes.

How about stuffing? Buy a box of Stovetop instead of your Betty Crocker and you can bake that. Who doesn't like stuffing? You can throw in nuts or dried fruit to mix things up.
posted by any portmanteau in a storm at 3:15 PM on October 7, 2019 [3 favorites]

Best answer: Very much in the same vein as your egg muffins, the world of frittata has infinite variation starting with really just eggs, cream and cheese as staples.

If you are willing to do a little bit of prep ahead of time (like two minutes of mixing stuff either the night before or morning of if you want to bake in the evening), the world of no-knead bread has lots of choices. In particular, foccacia is great for pantry-stable add-ins. Foccacia can also be done in a relatively quick form. And from foccacia you're only one step away from pizza.
posted by Homeboy Trouble at 3:37 PM on October 7, 2019 [4 favorites]

Best answer: I customize these 6-ingredient yogurt biscuits and they are always yummy and a big hit with my friends. Everything's pantry staples if yogurt counts as a staple for you.

I alter as follows:
1) Cut the baking powder to 2.5 tsp so I don't have baking powder taste in the final product.
1) Use just a pinch of salt. The recommended amount makes a very salty biscuit. This is definitely a personal preference thing.
2) I do NOT "knead until smooth". I just mix until it comes together enough to dump it out onto a surface and finish by squooshing it around with my hands until there aren't any obvious dry bits.
3) Nor do I "roll out to an inch thickness and cut with a 2-inch biscuit cutter". What, me fuss with a rolling pin and a biscuit cutter, and then have to clean them? Hah! I pat into an inchish-thick rectangle and cut/rip into 8 squarish blobs.
4) Cook them about twice as long as recommended. They tend towards undercooked in the middle so I go well past "golden brown on top" (but not all the way to "burnt").

Additionally, I frequently use one or more of these customizations:
Add a packet of chopped feta or any other cheese
Add grated zucchini
Add any other grated or mashed vegetable
Add salsa verde
Add cumin or other spices
Change out some of the flour for something more interesting (e.g. rye or buckwheat)

When you add wet ingredients you'll have to increase the flour a bit. You're going for a slightly sticky dough.

I use any plain yogurt that doesn't have thickeners/emulsifiers because I don't trust their potential effect on the final product, but tbh I'm probably being too careful there.

After all those words it probably sounds complicated but I assure you that this recipe is forgiving, quick, and infinitely customizable. Enjoy!
posted by inexorably_forward at 3:37 PM on October 7, 2019 [13 favorites]

required ingredients: flour, eggs, salt. Optional add-ons after cooking: herbs, sauces, veggies, meat, cheese..

The roll-out time might exceed your limit, especially if you're using a pin rather than a machine, but you could consider a spaetzle-type recipe if so.
posted by Lady Li at 4:23 PM on October 7, 2019 [1 favorite]

In terms of cheddar biscuits, it's almost sausage ball season! They're very easy and unhealthy and addicting (which is why I don't allow myself to eat them beyond the Thanksgiving - Jan 1 window), but they're also satisfying, freeze well, and obliterate hangovers. Ignore the rosemary in the recipe sausage balls should not have rosemary. I find dried parsley kind of gross and recommend you omit that, too. And if you're using a properly sharp cheddar, then you can use it in place of the parmesan.

Also, I don't know if it would quite satisfy your baking habit, but arepas are delicious and making them can be kind of meditative.
posted by grandiloquiet at 5:39 PM on October 7, 2019 [1 favorite]

In addition to the excellent no-knead bread suggestion, I had a SERIOUS beer bread baking phase.

Four pantry ingredients (if you drink beer). Fast. Customizable. Delicious.
posted by athirstforsalt at 8:22 PM on October 7, 2019 [2 favorites]

I liked the idea of cheese straws, but it would be even easier if you used store-bought puff pastry like this recipe. You could presumably also try adding different herbs and spices.
Basically the same thing but in a slightly more elaborate shape: cheese palmiers.

On the pre-made pastry theme, there must be different pies and tarts and pasties/empanadas… I don’t have any suggestions for particularly quick ones off the top of my head, though.
posted by Bloxworth Snout at 12:08 AM on October 8, 2019 [2 favorites]

Pizza. Dough plus sauce plus cheese plus whatever.

Pizza dough is a very simple yeast dough. If you don't want to knead by hand, a stand mixer, or even a food processor(takes a minute or less, don't overdo), will do it for you at the cost of additional things to clean.

Or, there are multiple ways to avoid making the dough. Buy it fresh or refrigerated.
posted by SemiSalt at 5:19 AM on October 8, 2019 [2 favorites]

Best answer: Now, I know you've already listed cheddar biscuits, but I just made pumpkin cheddar biscuits and they really turned out pretty well.

I used black pepper instead of pumpkin pie spice on the theory that pumpkin pie spice plus cheese sounded a bit worrying and I used about half a cup of Aldi's champagne cheddar christmas cheese from last year which I had in the freezer.

Unless you like gummy biscuits, let these cool before eating. I mean, I had one while it was hot and I liked it, but I like gummy things.

My plan is actually to try these with sweet potato, a farmer's cheese and five spice powder (five spice is really good with squash and tubers). But in any case, I think you could skip the cheese and bake the pumpkin ones with chopped frozen spinach, for instance, so long as you squeezed it to get the liquid out.
posted by Frowner at 6:18 AM on October 8, 2019 [1 favorite]

Best answer: Quiche! If you buy the pie crusts pre-made it might not be enough work for you, but they're easy savory bake-able food and very flexible.

1) I assume a pie crust because I buy them at the store
2) Mix 3 eggs with 1 cup of milk, add cheese, meat, or vegetables to your taste (some vegetables are more fussy than others either because they won't cook completely without help - potatoes, mushrooms - and others because they have too much liquid without "sweating" - artichoke hearts spinach can just be thrown in)
3) add some spices if you want (I usually use celery salt and paprika)
4) bake at 350 for 45-ish minutes
posted by Nec_variat_lux_fracta_colorem at 7:29 AM on October 8, 2019 [3 favorites]

Best answer: I got this here on AskMe:

four eggs, 1 cup Bisquick, 1 tablesppon of oil, salt & pepper to taste.

Mix it up, then add anything you'd put in a quiche that you like: veggies, mushrooms, meat. Bake at 350 degrees for a half hour or until a knife comes out clean.

You can also add fruit with cinnamon/other spices and sugar to taste.
posted by jgirl at 1:51 PM on October 8, 2019 [1 favorite]

Also, this past year, I've been baking a loaf of bread every other day. It started with me reading the ingredient list on the supermarket baguette. I had thought it was a plain bread, but it wasn't at all. Here, artisanal bread is very expensive, so I had to find a solution. Then I found a youtube video of Julia Child baking baguettes, which is hilarious, and I spent several months trying to learn from it. At some point, my kids told me they weren't impressed and that they preferred a bigger loaf and whole wheat breads. However, those breads didn't work as well in the oven on their own, so I began baking them in a Dutch oven like with the no-knead breads. And after just a few trials, I am now a master bread baker, with people asking which fancy baker I bought them from.
I'm telling the story before the recipe because I don't really have a recipe, I've just trial-and-errored my way through.
But here is an approximate methodology:
In the morning, combine 2 cups of cold water and a little bit of yeast. Like a fifth of what you would usually use, or less. Mix well with a fork, then add a mix of AP and whole wheat flour till you reach a texture like a thick broth or a thin porridge. Lumpy is fine. Let it ferment for several hours until it forms large bubbles. I suggest at least six hours, it's fine if you leave it for longer.
When you get back to it, add a tablespoon of kosher salt, and your preferred combination of AP and whole wheat and knead till it is whole but still sticky. Some people like doing this by hand, I love my stand mixer. This should be a moist dough, not a wet one.
After an hour, flour your counter, and take out the dough onto the flour. Stretch and fold the dough like you learnt from the Julia video. Do that again after an other hour.
Now there are two options, depending on how you feel and the demand for bread in your house. You can take the dough and put it in a container and let it rest in the fridge overnight or even till next evening. Or you can go to the next step.
The next step (after another hour if you are doing it right away, or after an hour after taking it out of the fridge) is to stretch and fold again, and then shape your loaf. Turn on your oven to max with the Dutch oven inside, and let the dough rise while it heats up. When the oven is warm, score your loaf and throw it into the Dutch oven. Put on the lid, and bake till it begins to smell baked. Take off the lid, now your loaf should be golden and fragrant. Turn the heat a bit down and keep baking for another ten minutes or so. Take it out, turn it on to a wire rack and let it cool down for at least twenty minutes.
It looks like a complicated method, but look again and you'll realize that the actual time spent is minimal. The reward is maximal.

My picky kids don't like no-knead bread much, or sourdough. That's why I had to find a compromise. Now they are happy.
posted by mumimor at 10:20 AM on October 12, 2019


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