16 dishes to make with puff pastry

The buttery laminated dough can complement (and contain) a myriad of fillings.

The buttery laminated dough can complement (and contain) a myriad of fillings

(CBC Life)

If you're anything like me, you've grabbed a package of frozen puff pastry from the grocery store, thinking you'll figure out what to make with it later, only to have it sit in the freezer for far too long. Or, if you're anything like me, you felt ambitious one weekend and decided to make your own puff pastry. After recovering from that intense — yet satisfying — upper body workout, you still had to figure out what to make with it. Luckily, we have some suggestions for you. 

Puff pastry can complement (and contain) a myriad of fillings. Whether it's wrapped around a prime cut of meat or layered with luscious vegetables or sweet fruits, its flaky texture and buttery flavour gives your dishes an elegant flare.

This collection of recipes is a love letter to the beautifully laminated dough.

Beef Wellington
Beef Wellington makes an impressive centrepiece in a holiday feast with its golden brown puff pastry shell encasing a perfectly cooked fillet of beef.

(Credit: David Loftus)

Mushroom and Brie Wellington with Caramelized Onion Cream
Mushrooms and Brie cheese come gift-wrapped in flaky pastry and topped with a caramelized onion sauce. A lovely vegetarian option.

(Photo credit: Janis Nicolay)

The Ultimate Vegan Beef Wellington
This vegan alternative to Beef Wellington is packed with spices and served with an orange and cranberry sauce to give it that little extra punch.

(Photo credit: Simon Smith and Peter O’Sullivan)

Turkey Wellington
Looking for another beef alternative for your Wellington? 

(Credit: David Loftus)

Asparagus, Prosciutto and Parmesan Turnovers
Turnovers are not just for fruit fillings! The buttery puff pastry balances perfectly with asparagus, prosciutto and parmesan cheese.

(Photography by Marcella DiLonardo)

Chicken Pot Pie
Is there anything more comforting than tender pieces of chicken in a rich gravy with potatoes, celery and cannellini beans? The perfect dish to warm up your evenings.

Seafood Pot Pie
But if you're craving more surf than turf, then this pot pie is for you! Fill it with your favourite seafood — peeled shrimp, scallops, lobster meat, salmon — it's really up to you.

Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate
Want to impress your guests? Or maybe just want to feel fancy while you eat dessert? Try making this delicately layered pastry.

Mille feuille are light, flaky French pastries made with three layers of puff pastry and irresistible fillings. (The Great Canadian Baking Show)

French Onion Tart
Puff pastry is the perfect base for this savoury tart with caramelized onion and a generous helping of Gruyere cheese.

Blood Orange Tart
The tangy and sweet flavour of blood orange makes a delightfully fresh tart.

Tarte Tatin
Apples and a crisp crust of puff pastry are baked in individual pans and then inverted to reveal a beautifully caramelized treat.

(Photography by Kevin Clark)

Gateau St. Honoré
This dessert will show off all your French patisserie knowledge: a rough puff pastry, choux pastry and a chiboust cream.

The Gateau St. Honoré is a classic French torte. It was the Technical Bake for Finale Week on ‘The Great Canadian Baking Show, Season 4’. (Geoff George/The Great Canadian Baking Show)

A rich and creamy mascarpone filling flavoured with pistachios fill a crisp cone of puff pastry creating a melt-in-your-mouth dessert.

Cannoncini are made of crispy puff pastry and filled with luscious creamy pistachio goodness. (Geoff George/The Great Canadian Baking Show)

Delicata Squash and Mushroom Tart
A medley of mushrooms and roasted delicata squash sit on a bed of fontina cheese and golden brown puff pastry. A delicious tart to share.

Roasted Tomato and Olive Tart
Topped with ricotta, olives and roasted tomatoes, this vegetarian tart is perfect for family dinners or as an app at your next party.

This golden pie shows off the flaky layers of the puff pastry, but when cut into, reveals a filling of cherry jam and frangipane.

This classic French pie was the Technical Challenge for Season 3's Pie Week. (Geoff George)

Having scraps leftover after making your tart, Wellington or turnover is an inevitable outcome when working with any sort of pastry. Here are some additional treats to make to use up every inch of that dough!


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