20 Easy Puff Pastry Desserts You Can Make in Under an Hour

Enjoy a variety of delicious desserts that take less than an hour to prepare.

Puff pastry maintains its quality even when frozen, making it convenient to prepare ahead or buy ready-made for quick, tasty treats.

1. Apple Strudel

Ingredients:

• 350 g apples;
• 250 g puff pastry;
• 1 tablespoon brown cane sugar;
• 10 g butter;
• ½ tablespoon cinnamon;
• 50 g raisins;
• 1 tablespoon brandy;
• 50 g breadcrumbs;
• 10 g butter for greasing the baking tray.

Instructions:

Wash and slice the apples thinly. Sauté them in butter with brandy and sugar until the liquid evaporates. Mix in raisins and cinnamon.

Roll out the pastry and sprinkle breadcrumbs, leaving a strip free at one edge. Place the filling over the breadcrumbs and roll the dough into a log towards the free edge. Bake at 400°F (200°C) for about 35 minutes. Allow to cool before slicing into portions.

2. Classic Napoleon Cake

Ingredients:

• 1 kg puff pastry;
• 3 egg yolks;
• 270 g sugar;
• 160 g flour;
• 3 cups milk;
• 20 g butter for greasing the tray.

Instructions:

Roll out the pastry and cut into layers of desired size. Bake at 400°F (200°C) for about 7 minutes. Crush one layer into crumbs using a blender.

Beat yolks with sugar, add milk, and heat gently. Gradually add flour, stirring constantly until thickened. Cool the cream and spread it between the layers. Sprinkle the top and sides with the crumbs. Let the cake rest to absorb the flavors.

3. Puff Pastry Palmiers

Ingredients:

• 250 g puff pastry;
• 90 g sugar;
• 1 egg yolk;
• 20 g butter.

Instructions:

Sprinkle sugar over the pastry and roll it out on top to embed the sugar. Cut into diamonds, squares, or circles. Brush with egg yolk and place on a buttered baking sheet, leaving space between pieces as they will expand. Bake at 350°F (180°C) for about 15 minutes.

4. Chocolate-Filled Croissants

Ingredients:

• 250 g puff pastry;
• 100 g chocolate spread;
• 1 egg yolk;
• 10 g butter;
• Flour for rolling.

Instructions:

Roll pastry into a rectangle and cut into triangles. Spread chocolate in the center of each triangle and roll from the base to the tip. Place croissants on a buttered tray, brush with egg yolk, and bake at 350°F (180°C) for 25 minutes.

5. Individual Berry Tartlets

Ingredients:

• 375 g pastry;
• 250 g cream cheese;
• 60 g sugar;
• 350 g berries, e.g., strawberries;
• 20 g butter for greasing.

Instructions:

Roll out pastry if needed and cut into squares or circles with small edges. Grease a baking tray and bake at 400°F (200°C) for about 15 minutes.

Whip cream cheese with sugar and fill cooled tartlet shells. Top with fresh berries.

6. Pumpkin Pie

Ingredients:

• 300 g pastry;
• 400 g pumpkin;
• 3 eggs;
• 200 g sugar;
• 50 g heavy cream;
• 1 teaspoon cinnamon;
• 50 g butter.

Instructions:

Cut pumpkin into pieces and cook in butter until soft. Blend into puree and cool. Add cinnamon, eggs, and whipped cream.

Roll out pastry and place in a buttered pie dish. Spread filling evenly and bake at 400°F (200°C) for about 25 minutes. Cool before serving.

7. Baklava

Ingredients:

• 300 g pastry;
• 30 g butter;
• 100 g shelled walnuts;
• 50 g sugar;
• ¼ cup water;
• 1 egg yolk.

Instructions:

Chop and toast walnuts in a pan. Roll pastry into sheets. Melt butter.

Layer pastry sheets in a baking dish, brushing each with butter and sprinkling with walnuts. You can also create a thick walnut layer in the middle. Cut the assembled pie into squares or diamonds. Brush with egg yolk and bake at 350°F (180°C) for about 40 minutes. Cover with foil once browned.

Heat water and sugar until syrup forms thin threads when lifted with a spoon. Cool and pour over baklava. Let it soak.

8. Italian Cream Strips

Ingredients:

• 450 g puff pastry;
• 2 egg yolks;
• ¼ cup freshly brewed coffee;
• 100 g sugar;
• 1 cup milk;
• 1 tablespoon brandy;
• 200 g butter;
• 40 g flour.

Instructions:

Cut slightly thawed pastry into strips or squares. Place on parchment-lined baking sheet with space between. Let thaw for 10 minutes, then bake at 400°F (200°C) for 15 minutes.

Beat yolks with sugar and flour, add warm coffee and milk. Heat until thickened. Cool cream, mix with whipped butter and brandy.

Slice cooled strips horizontally, spread cream on the bottom half, and cover with the top.

9. Meringue-Filled Pastry Tubes

Ingredients:

• 500 g puff pastry;
• 1 egg yolk;
• 10 g butter;
• 3 egg whites;
• 150 g sugar;
• ½ teaspoon lemon juice;
• ¼ cup water.

Instructions:

Roll pastry into narrow strips. Wrap strips around greased metal tubes or homemade foil cones. Grease baking sheet, brush tubes with egg yolk. Bake at 400°F (200°C) for about 20 minutes.

Whip egg whites until foamy. Gradually add sugar and lemon juice while continuing to whip. Place bowl over hot water and whip for 10 minutes more. Cool and fill tubes with meringue.

10. Honey-Poached Pears Wrapped in Puff Pastry

Ingredients:

• 500 g puff pastry;
• 4 pears;
• 2 cups sugar;
• 4 cups water;
• 300 g honey;
• ½ lemon;
• 3 cinnamon sticks;
• 5 cloves;
• 1 egg yolk.

Instructions:

In a pot, combine water, honey, and sugar. Bring to a boil. Peel pears and add them to the mixture along with lemon, cinnamon, and cloves. Simmer until pears are tender.

Cut pastry into strips and wrap around pears. Place on parchment-lined baking sheet, brush with egg yolk, and bake at 400°F (200°C) for about 15 minutes. Serve with warmed, strained syrup poured over the plate.

11. Poppy Seed and Cherry Roll

Ingredients:

• 500 g puff pastry;
• 300 g cherries;
• 160 g poppy seeds;
• ½ cup milk;
• ½ cup sugar;
• A pinch of cinnamon;
• 10 g butter;
• 1 egg yolk.

Instructions:

Mix poppy seeds with milk, sugar, and cinnamon. Roll pastry into a rectangle, spread poppy seed mixture, then add cherries. Roll into a log, place on a buttered tray, brush with egg yolk, and bake at 400°F (200°C) for 20 minutes.

12. Quick Puff Pastry Berry Cake

Ingredients:

• 500 g puff pastry;
• 1 can sweetened condensed milk;
• 200 ml 33% fat cream;
• 500 g strawberries.

Instructions:

Roll out pastry and cut into equal squares. Bake on parchment-lined tray at 350°F (180°C) for about 10 minutes.

Whip cream and fold in condensed milk. Layer squares with sliced berries and cream, repeating until all are used.

13. Cinnamon and Honey Buns

Ingredients:

• 500 g puff pastry;
• 2 tablespoons cinnamon;
• 2 teaspoons sugar;
• 4 tablespoons honey;
• 10 g butter.

Instructions:

Spread honey over rolled-out pastry, sprinkle with sugar and cinnamon. Roll into a log and cut into equal pieces. Place on a buttered tray and bake at 400°F (200°C) for 20 minutes.

14. Donuts

Ingredients:

• 500 g pastry;
• Vegetable oil for frying;
• 50 g butter;
• 150 g powdered sugar;
• 2 tablespoons maple syrup (or honey).

Instructions:

Cut circles with holes from the pastry using cups or glasses. Heat oil in a pan and fry donuts until golden on both sides. Drain on paper towels.

Melt butter, mix with sugar and syrup, let cool slightly. Dip the tops of donuts in the mixture.

15. Peach Tart

Ingredients:

• 500 g puff pastry;
• 4 peaches;
• 3 teaspoons brown sugar;
• 1 teaspoon lemon juice;
• 10 g butter.

Instructions:

Slice peaches and coat with sugar and lemon juice mixture. Cut pastry into squares with raised edges. Place peaches in the center and brush edges with melted butter. Bake at 400°F (200°C) for about 20 minutes.

16. Pear Tarte Tatin

Ingredients:

• 200 g pastry;
• 1 pear;
• 4 tablespoons sugar;
• 30 g butter;
• 100 ml cream;
• 2 tablespoons brandy.

Instructions:

Halve pear and core it. Place halves rounded side up and cover with pastry. In an ovenproof skillet, melt sugar without stirring until caramelized. Add butter and brandy.

Place pears in caramel, cut side down, and bake at 350°F (180°C) for 15 minutes. Serve with sauce made by mixing caramel and cream.

17. Apricot Marmalade Pastry Pockets

Ingredients:

• 500 g puff pastry;
• 300 g apricot marmalade;
• 1 egg yolk;
• 2 tablespoons sugar.

Instructions:

Cut pastry into squares, place marmalade in the center of each. Fold two opposite edges over the filling to form pockets.

Brush with egg yolk, sprinkle sugar, and bake at 350°F (180°C) for 15 minutes.

18. Cottage Cheese and Berry Mille-Feuille

Ingredients:

• 500 g pastry;
• 300 g cottage cheese;
• 100 g sour cream;
• 50 g strawberries;
• 2 tablespoons sugar;
• Powdered sugar for decoration.

Instructions:

Roll pastry as thin as possible and cut into equal layers. Bake each on parchment at 350°F (180°C) until golden.

Whip cottage cheese with sour cream and sugar. Slice some strawberries thinly.

Assemble by layering pastry, cream, and strawberries. Dust the top with powdered sugar and decorate with strawberries. Cut into small pastries.

19. Apple Rose Pastries

Ingredients:

• 500 g pastry;
• 4 apples;
• 2 cups water;
• 1 cup sugar;
• ½ teaspoon cinnamon.

Instructions:

Thinly slice apples. Heat water, sugar, and cinnamon to make syrup. Poach apple slices in syrup until tender but firm.

Cut pastry into 3 cm wide strips. Arrange apple slices overlapping on the top edge of each strip, skin side up. Roll each strip into a rose shape and place in pastry molds. Bake at 400°F (200°C) for about 15 minutes.

20. Pineapple Puff Pastries

Ingredients:

• 300 g pastry;
• 350 g canned pineapple rings, sliced;
• 1 egg yolk.

Instructions:

Drain pineapple slices and pat dry. Cut pastry into 1–1.5 cm strips. Wrap each pineapple ring with pastry strips, threading through the center hole.

Place on baking tray, brush with egg yolk, and bake at 400°F (200°C) for 15 minutes.

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