These puff pastry desserts showcase the pastry's signature flaky, buttery crunch, with clever flavor twists that home bakers can rely on year-round.
1/16
Rhubarb Tart
From the Recipe Creator:
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
2/16
Blueberry Turnovers
From the Recipe Creator:
Growing up, I loved to heat up a Pepperidge Farm blueberry tart for an after-school treat. I decided I'd try my hand at making them for my kids. I think they are really close and my kids love them. —Christine Hair, Tampa, Florida
3/16
Cheesecake Crowns
From the Recipe Creator:
These elegant dessert pastries are so easy to make, but no one will believe it! I've served the fruit-filled crowns at brunch as well as after dinner. —Brenda Westra, Kalamazoo, Michigan
4/16
Raspberry Chocolate Puffs
From the Recipe Creator:
This chocolaty, flaky dessert is one of my favorite show-off recipes because
it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Raspberries, chocolate and pecans come together in this easy puff pastry recipe. It looks ultra-sophisticated, but it only takes about 20 minutes to prep! It’s one of our favorite puff pastry desserts to serve with ice cream.
5/16
Palmiers
From the Recipe Creator:
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These flaky cookies are the perfect, easy two-ingredient dessert recipe. Roll up sugar-coated store-bought puff pastry, and you’ve got flaky palmiers. Have them for dessert or dunk them in coffee for an afternoon treat.
6/16
Nutella Hand Pies
From the Recipe Creator:
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Get your Nutella fix with these mini pies. Nestled inside these puff pastry squares, there’s chocolate-hazelnut filling and a bit of orange to lift this dessert to the next level.
7/16
Strawberry Shortcake Puffs
From the Recipe Creator:
When my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia
Not all strawberry shortcakes need to start with a biscuit base. Try this version with homemade whipped cream and puff pastry.
8/16
Apple and Pear Turnovers
From the Recipe Creator:
We use the sauce part of this recipe to teach our students that you can make something delicious and nutritious from local fall tree fruit without added sugar. At home I decided to put the sauce into puff pastry for a truly fabulous yet easy dessert. These taste delicious for about three days if kept in an airtight container. —Jan DeBlasi, Berkeley, California
9/16
Caramel Apple Strudel
From the Recipe Creator:
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. —Sarah Haengel, Bowie, Maryland
Traditional apple strudel is a time-consuming affair. Skip the homemade dough and use puff pastry. It’s just as delicious and takes a fraction of the time.
10/16
Peppermint Puff Pastry Sticks
From the Recipe Creator:
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
These impressive-looking three-ingredient cookies are festive and easy. Just break out some puff pastry, chocolate and crushed peppermints. These make a great addition to any Christmas cookie tray.
11/16
Puffed Apple Pastries
From the Recipe Creator:
For a little extra indulgence, serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be substituted for the apple. —Taste of Home Test Kitchen
For a little extra indulgence, serve these oven-fresh pastries with a scoop of creamy vanilla ice cream (they’re easier and quicker than pie). Cherry pie filling can be substituted for the apple.
12/16
Honey-Nut Swirls
From the Recipe Creator:
Puff pastry creates a quick and easy dough for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist. —Sally Sibthorpe, Shelby Township, Michigan
Puff pastry creates a quick and easy “dough” for pretty pinwheel-type cookies featuring two types of nuts (use any combo you like best). The flaky treats are hard to resist.
13/16
Honeyed Pears in Puff Pastry
From the Recipe Creator:
A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee
This recipe starts with poached pears, which infuses the fruit with even more flavor, including vanilla and sugar.
14/16
Peanut Butter Cup Napoleons
From the Recipe Creator:
Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
Who can resist peanut butter and chocolate? Layered with ice cream and jarred toppings, this sweet treat is a breeze to put together.
15/16
Sweet Almond Twists
From the Recipe Creator:
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. These are best served warm, so eat them as soon as they’re baked or pop them in a 325ºF oven for a couple of minutes to reheat them.
16/16
Banana and Chocolate Puff Pastry
From the Recipe Creator:
Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Banana and chocolate is a classic combo. Slice up your past-their-prime batch of bananas and make this delicate and decadent dessert.
Puff Pastry Desserts FAQ
What is the easiest dessert to make with puff pastry?
One of the easiest desserts to make with puff pastry is palmier cookies. The French cookies are made by sprinkling sugar on puff pastry dough, then rolling, cutting and baking until they are crispy and caramelized. Another simple dessert is puff pastry strawberry shortcake. Just layer squares or rounds of baked pastry with whipped cream and fresh strawberries. These recipes use minimal ingredients, highlight the pastry’s flaky layers and come together in less than 30 minutes.
Can you bake puff pastry without filling?
Puff pastry can absolutely be baked on its own to showcase its light, airy layers. Simply cut it into your desired shape, brush with a little beaten egg or butter, sprinkle with sugar (or grated cheese, for something savory) and bake until puffed and browned. These bites make a great base for various toppings, such as fresh fruit or whipped cream, or you can serve them as last-minute treats when entertaining.
How do you thaw puff pastry for dessert recipes?
To thaw puff pastry, remove it from the freezer and place it in the refrigerator. Overnight is best, but two to three hours is enough if you’re short on time. Thawing the dough slowly makes it easier to unfold and roll the pastry while preserving the dough’s lamination. Avoid leaving it at room temperature for too long, as overly soft, warm dough will become sticky and difficult to handle.
