previous arrow
next arrow

Stash these little pastry packets in your freezer and never be at a loss for a snack or dinner again. Who doesn’t love a bit of pie, after all?

Chocolate and raspberry palmiers

Makes 25

1 packet puff pastry, thawed

2 tablespoons castor sugar

2 tablespoons raspberry jam

100g dark chocolate

1) Roll out puff pastry on a surface sprinkled with castor sugar 2) Spread with raspberry jam and grate dark chocolate on top 3) Roll the long sides of the rectangle to meet in the centre, sprinkle with more sugar, press lightly and refridgerate for 30 minutes. 4) Cut into 1cm slices and bake at bake at 200ºC for 20 minutes, turning halfway through the cooking time.

Spinach cheese swirls

Makes 15

1 packet puff pastry, thawed

½ cup grated gouda cheese

¼ cup grated Parmesan

¼ cup crumbled feta

1 chopped spring onion

1 tablespoon chopped parsley

1 crushed garlic clove

1) Combine ½ cup grated gouda cheese, ¼ cup grated Parmesan, ¼ cup crumbled feta, 1 chopped spring onion, 1 tablespoon chopped parsley and 1 crushed garlic clove. 2) Roll out 1 packet puff pastry to ½ cm thick and brush with 1 beaten egg. 3) Sprinkle with the cheese mixture and 250g spinach, blanched (water squeezed out well). 4) Roll up, cut into 1½ cm slices and bake at 200ºC for 15 minutes or until golden.

Puff pastry straws

Makes 12

1 packet of puff pastry, thawed

1 tablespoon olive oil

SAVORY (your choice)

grated cheddar cheese

chopped herbs or spices

parmesan and smoked paprika

za’atar or mixed dried thype, sumac, sesame seeds, salt and pepper


1 cup plain yoghurt

1 tablespoon chopped parsley

1 crushed garlic clove

1 tablespoon chopped chives

salt and pepper

SWEET (your choice)

castor sugar, chopped nuts, dried fruit
and golden syrup

honey and ground almonds

brown sugar, cinnamon, mixed spice and vanilla powder


100g dark chocolate

½ cup cream

2 tablespoons of honey

50g butter

1) Brush 1 packet of rolled-out puff pastry with olive oil. 2) Sprinkle with the flavourings of choice. 3) Slice into 1cm strips and twist. 4) Bake at 200ºC for 12-15 minutes until crispy. 5) To make chocolate dip, melt 100g dark chocolate and mix with cup cream, honey and butter until smooth. 6) To make garlic dip, mix yoghurt, parsley, crushed garlic and 1 tablespoon chopped chives. Season with salt and pepper.

Puff -pastry bites (vol-auvents) – 2 ways

Each makes 7-8 bites

1 packet puff pastry, thawed

¼ cup creme fraiche

2 tablespoons blue cheese

8 preserved figs.

½ cup mascarpone

1 tablespoon icing sugar

1 tsp vanilla extract a

pinch lime zest.

1) Roll out 1 packet puff pastry to ½cm thick and cut out 14x5cm circles, cut a 4cm circle out of half the circles to create borders. 2) Wet the borders and press them onto the circle bases. 3) Bake at 200ºC for 10-15 minutes or until golden and top with filling of your choice. 4) Blue cheese and fig: Combine creme fraiche withblue cheese and place spoonfuls in the pastry circles, top with preserved figs. 5) Brown vanilla passionfruit: Combine mascarpone with  icing sugar, vanilla extract and a pinch lime zest and place spoonfuls in the pastry circles and top with passionfruit pulp.

Duck and marmalade turnovers

makes 30

2 packets puff pastry, thawed

1 tablespoon butter

1 finely chopped onion

1 clove garlic, crushed

1 tsp chopped thyme

½ cup beef stock

2 duck breasts, finely diced

2 tablespoons orange marmalade

¼ cup ground almonds

salt and pepper, to taste

1 egg, beaten

1) Melt the butter and saute the onion and garlic until soft. 2) Add the  thyme, red wine and diced duck breast. 3) Simmer, covered, for 20 minutes or until all the liquid has been absorbed. Add the marmalade and ground almonds, season to taste and allow to cool. 4) Roll out the puff pastry ½cm thick and cut out circles 8cm wide. Brush the edges with egg wash. 5) Place a teaspoonful of filling in the centre, fold in half and pinch closed. Bake for 20 minutes at 180ºC or until golden brown.

Chocolate and pecan triangles

makes 4

½ packet puff pastry, thawed

100g dark chocolate, chopped

½ teaspoon cinnamon

2 tablespoons chopped hazelnuts, roasted

1) Roll out the puff pastry to ½cm thick and cut into 4 squares. 2) Combine the chocolate, cinnamon and nuts and sprinkle over half of each pastry piece, leaving a 1 cm border. 3) Fold over the pastry in a triangle, pinch the sides closed and bake for 15 minutes at 200˚C or until golden.

Hazelnut praline custard slices

makes 6

1 packet puff pastry, thawed

100g sugar

30 tablespoons of water (more if needed)

100g chopped hazelnuts

450ml milk

4 tablespoons sugar

3 tablespoons corn flour

2 egg yolks

1 tsp vanilla extract

1 tablespoon hazelnut liquer

1) Roll out 1 packet puff pastry ½cm thick, cut into 12 rectangles and bake until golden at 220ºC. 2) Make praline by melting 100g sugar with water to make a caramel sauce. 3) Pour over 100g chopped hazelnuts on a lined tray. Cool. Break half into shards and blend the rest into a fine praline. 4) Make custard by whisking 450ml milk, 4 tablespoons sugar, 3 tablespoons corn flour and 2 egg yolks over low heat until thick. Stir in vanilla extract, hazelnut extract 1 tablespoon fine praline. 5) When cool, split pastry rectangles in half and fill with custard. Decorate with more custard and hazlenhazelnut shards.

Cream horns 

1 packet puff pastry, thawed

300ml cream

1 tablespoon icing sugar,

1 tsp vanilla extract

12 cream horn molds

1) Grease the cream horn molds. 2) Roll out 1 packet puff pastry ½ cm thick and cut into 2 cm strips. 3) Starting at the point, wrap the strips aroiund the cone, overlapping and leaving 1 cm from the end of the cone. 4) Brush with milk and bake at 180ºC for 30 minutes until golden. 5) Slip the cones off the tins and bake for a further 5 minutes. 6) Whip cream, icing sugar and vanilla extract. Once cool, spoon jam and flavoured cream into the pastry horns. Dust with icing sugar.

Ricotta cannoli

Makes 20

1 packet puff pastry, thawed

1 egg white

600g ricotta

2 tablespoons castor sugar

¼ cup each candied peel

¼ cup mixed glazed fruit

¼ cup chopped dark chocolate

4 cup icing sugar

cannoli cylinder, ovenproof pipe or strips made of foil

1) Roll out 1 packet puff pastry to ½cm. Cut 5cm strips, prick, wrap around a cannoli cylinder (or ovenproof pipe, or foil strips) and seal with egg white. 2) Bake at 200ºC for 15 minutes until golden. 3) Beat together ricotta, castor sugar, candied peel, mixed glazed fruit and chopped dark chocolate. 4) Fill pastry with the mix and dust with icing sugar.

Tomato and goat cheese puff pastry pizzas

1 packet puff pastry, thawed

3 tomatoes salt

2 cloves roasted garlic

½ cup olive oil

½ cup goat’s cheese

½t chopped thyme, salt and pepper.

1) Roll out pastry until ½cm thick and cut out a 25cm circle. 2) Arrange the desired topping over the pastry, fold the sides up slightly and bake at 200˚C for 30 minutes or until golden brown. 3) Slice 3 tomatoes, season with salt and allow to drain on paper towel. 4) Combine roasted garlic, olive oil, goat’s cheese, chopped thyme, salt and pepper. 5) Spread mix on the pastry and arrange the tomatoes on top. Bake.

Rich white chocolate and mandarin napoleons 

Makes 12

1 packet puff pastry, thawed

½ cup cream

300g white chocolate

1 tin mandarin segments

1) Roll out 1 packet puff pastry to ½ cm thick, cut into 12 rectangles and bake at 200ºC for 15 minutes till golden. 2) Once cool, split each rectangle in half. Heat cream and add white chocolate and butter, whisk until smooth and refrigerate. 3) Once cool, beat until fluffy. Top pastry rectangle with whipped white chocolate and tinned mandarin segments, place another puff pastry rectangle on top. 4) Dust with icing sugar.

Spiced pear tarte tatin

1 large tart or 6 small ones

1 packet puff pastry, thawed

3 tablespoons butter

½ cup sugar in an ovenproof pan

1 tablespoon honey

1 tablespoon cream

6 sliced pears

zest of 1 lemon

¼ tsp nutmeg

1 tsp ginger

1 tsp cinnamon

1) Heat 3 tablespoons butter and ½ cup sugar in an ovenproof pan and caramelise until golden. 2) Remove from heat, stir in 1 tablespoon honey and 1 tablespoon cream. Toss sliced pears with lemon zest, nutmeg, ginger and cinnamon. 3) Arrange the pear slices on the hot caramel in the pan, return to the heat and cook until the pears are tender. 4) Place a disc of puff pastry big enough to cover the pan over the pears and bake at 200ºC for 25 to 30 minutes until golden. 5) Cool before inverting the tarte tatin on a serving plate. Makes one big tart or about 6 small ones.