Puff Pastry

A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.

Purchased puff pastry and almond paste help make an elegant dessert in minutes.

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

These hors d'oeuvres are a nice addition to a cocktail party.

Elegance doesn't come any easier than this treat made with purchased puff pastry.

Purchased puff pastry simplifies this flavorful starter. What to drink: Open a bottle of Champagne or Sancerre to pour with the cheese twists and the Corn and Lobster Chowder.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I strive to teach my three little girls how to take pleasure in the simple, good things in life."

Millefoglie con Crema alla Grappa e Rabarbaro Millefoglie is the Italian version of the French pastry mille-feuille (meaning "thousand leaves"), which is then layered with fruit and cream, napoleon-style. We like Julia brand grappa best for this particular recipe — it's slightly sweeter and has a more well-rounded flavor than other grappas we've tasted. Active time: 45 min Start to finish: 1 3/4 hr

Serve this with sweetened whipped cream.

Frangipane is typically a ground almond filling; here, walnuts are used in a similar preparation. You can make the frangipane and cut out the pastry one day ahead.

This recipe can be prepared in 45 minutes or less.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.