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Puff Pastry Decorations 4 Ways

Puff Pastry Decorations 4 Ways

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Puff Pastry Decorations 4 Ways

Chocolate Strawberry Puff Pastry Towers12 towersINGREDIENTS1 sheet puff pastry3 tablespoons chocolate hazelnut spread6  strawberry, halvedPREPARATION1. Preheat oven to 400˚F (200˚C).2. Cut the puff pastry into 6 equal rectangles.3. Taking one of the rectangles, cut diagonally to create 2 triangles.4. Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.5. Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.6. Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.7. Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.8. Place a piece of strawberry over the chocolate hazelnut spread.9. Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.10. Repeat with the remaining pastry triangles.11. Bake for 15–20 minutes until pastry is golden brown and puffed.12. Enjoy!Inspired by:https://www.pinterest.com/pin/405746247663497192/---Caged Apple Puff Pastry4 pastriesINGREDIENTS1 sheet puff pastry, thawed2  apple, peeled,cored and halved2 tablespoons butter, melted1 teaspoon cinnamon1 teaspoon sugar1  egg washPREPARATION1. Preheat oven to 400˚F (200˚C).2. Cut the puff pastry into 9 equal squares.3. Taking one of the squares, make 5 equal 1-inch (2 cm) cuts on 2 sides of the square.4. Make 3 vertical 1-inch (2 cm) cuts in between the edge of the uncut side and the 2 slits on the cut sides.5. Make 2 vertical 1-inch (2 cm) cuts under the top slit and above the bottom slit.6. Repeat this pattern until you have 6 rows with 3 cuts and 5 rows with slits and 2 cuts. Set aside7. Take another square place one of the apple halves in the center, peeled side facing up. Brush egg wash on each side of the square around the apple.8. Combine the butter, cinnamon and sugar in a bowl. Brush over the apple until it is completely coated.9. Take the other cut square of dough and stretch it over the apple, your cut should look like holes in the dough.10. Pinch the bottom of the dough together until it is sealed.11. Brush with egg wash and sprinkle with coarse sugar.12. Bake for 15–20 minutes until pastry is golden brown and puffed.13. Enjoy!---Raspberry Puff Pastry Flower9 pastriesINGREDIENTS1 sheet puff pastry1  egg wash9  raspberry2 tablespoons chocolate hazelnut spread1  powdered sugar, to tastePREPARATION1. Preheat oven to 400˚F (200˚C).2. Cut the puff pastry into 9 equal squares.3. Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.4. Place ½ teaspoon of hazelnut spread in the center.5. Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.6. Brush each side of the fold with egg wash.7. Pinch the corners of each fold together to create a petal shape, creating 4 petals.8. Place a raspberry in the center.9. Repeat with the remaining pastry squares.10. Bake for 15–20 minutes, until pastry is golden brown and puffed.11. Serve with a sprinkle of powdered sugar.12. Enjoy!---Raspberry Jam Puff Pastry Hearts9 pastriesINGREDIENTS1 sheet puff pastry, thawed3 tablespoons raspberry jam1  egg wash1  powdered sugar, to tastePREPARATION1. Preheat oven to 400˚F (200˚C).2. Cut the puff pastry into 9 equal squares.3. Taking one of the squares, place 1 teaspoon of raspberry jam in the center.4. Brush egg wash on each side of the square.5. Take each corner and bring them together the seal the jam inside the dough6. Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.7. Make 8 even cuts around the circle making sure the cuts do not touch in the center.8. Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.9. Repeat with the remaining pastry squares.10. Bake for 15–20 minutes until pastry is golden brown and puffed.11. Serve with a sprinkle of powdered sugar.12. Enjoy!Inspired by:http://cookingwithmanuela.blogspot.com/2016/11/puff-pastry-flowers.html
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Chocolate Strawberry Puff Pastry Towers

12 towers

INGREDIENTS

1 sheet puff pastry

3 tablespoons chocolate hazelnut spread

6 strawberry, halved

PREPARATION

1. Preheat oven to 400˚F (200˚C).

2. Cut the puff pastry into 6 equal rectangles.

3. Taking one of the rectangles, cut diagonally to create 2 triangles.

4. Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.

5. Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.

6. Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.

7. Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.

8. Place a piece of strawberry over the chocolate hazelnut spread.

9. Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.

10. Repeat with the remaining pastry triangles.

11. Bake for 15–20 minutes until pastry is golden brown and puffed.

12. Enjoy!

Inspired by:

https://www.pinterest.com/pin/405746247663497192/

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Caged Apple Puff Pastry

4 pastries

INGREDIENTS

1 sheet puff pastry, thawed

2 apple, peeled,cored and halved

2 tablespoons butter, melted

1 teaspoon cinnamon

1 teaspoon sugar

1 egg wash

PREPARATION

1. Preheat oven to 400˚F (200˚C).

2. Cut the puff pastry into 9 equal squares.

3. Taking one of the squares, make 5 equal 1-inch (2 cm) cuts on 2 sides of the square.

4. Make 3 vertical 1-inch (2 cm) cuts in between the edge of the uncut side and the 2 slits on the cut sides.

5. Make 2 vertical 1-inch (2 cm) cuts under the top slit and above the bottom slit.

6. Repeat this pattern until you have 6 rows with 3 cuts and 5 rows with slits and 2 cuts. Set aside

7. Take another square place one of the apple halves in the center, peeled side facing up. Brush egg wash on each side of the square around the apple.

8. Combine the butter, cinnamon and sugar in a bowl. Brush over the apple until it is completely coated.

9. Take the other cut square of dough and stretch it over the apple, your cut should look like holes in the dough.

10. Pinch the bottom of the dough together until it is sealed.

11. Brush with egg wash and sprinkle with coarse sugar.

12. Bake for 15–20 minutes until pastry is golden brown and puffed.

13. Enjoy!

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Raspberry Puff Pastry Flower

9 pastries

INGREDIENTS

1 sheet puff pastry

1 egg wash

9 raspberry

2 tablespoons chocolate hazelnut spread

1 powdered sugar, to taste

PREPARATION

1. Preheat oven to 400˚F (200˚C).

2. Cut the puff pastry into 9 equal squares.

3. Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.

4. Place ½ teaspoon of hazelnut spread in the center.

5. Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.

6. Brush each side of the fold with egg wash.

7. Pinch the corners of each fold together to create a petal shape, creating 4 petals.

8. Place a raspberry in the center.

9. Repeat with the remaining pastry squares.

10. Bake for 15–20 minutes, until pastry is golden brown and puffed.

11. Serve with a sprinkle of powdered sugar.

12. Enjoy!

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Raspberry Jam Puff Pastry Hearts

9 pastries

INGREDIENTS

1 sheet puff pastry, thawed

3 tablespoons raspberry jam

1 egg wash

1 powdered sugar, to taste

PREPARATION

1. Preheat oven to 400˚F (200˚C).

2. Cut the puff pastry into 9 equal squares.

3. Taking one of the squares, place 1 teaspoon of raspberry jam in the center.

4. Brush egg wash on each side of the square.

5. Take each corner and bring them together the seal the jam inside the dough

6. Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.

7. Make 8 even cuts around the circle making sure the cuts do not touch in the center.

8. Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.

9. Repeat with the remaining pastry squares.

10. Bake for 15–20 minutes until pastry is golden brown and puffed.

11. Serve with a sprinkle of powdered sugar.

12. Enjoy!

Inspired by:

http://cookingwithmanuela.blogspot.com/2016/11/puff-pastry-flowers.html