Puff Pastry

Want to impress your guests? Then whip up a batch of these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley. They’re superb!

Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.

Company coming? Here’s an easy and elegant breakfast or brunch idea that your guests will really enjoy. It features puff pastry shells filled with egg, cheese, bacon and chopped chives!

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

A handmade sausage mix takes the place of cocktail franks in this new party classic. A couple of these will keep those Manhattans you're swilling in check.

These buttery, heart-shaped French cookies are great for dunking into hot cocoa—or serving with coffee.

The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner—they're that good.

It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to shield their intense feelings from the rest of the staff!

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

You can make puff pastry from scratch by following the recipes on page 653 or 654.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

Serve with créme fraîche or whipped cream.