Ah, pâte feuilléte! The desserts seem almost impossible without you. Reminds me of those crunchy turnovers and the yummy napoleans. You truly act as a lifeguard for many parties and celebrations. This soft and layered pastry can be paired with fruit, cream and cheese, chocolate, and what not! This little combination of flour and butter has numerous uses and is one of the main ingredients in Italian and French cuisine. The trick is to know how to set the dough right. We present 10 delicious and yummilicious desserts to make from puff pastry. The sliced apples are pitched in cranberries giving the required sweet-tart chew, and walnuts give the crunch. It is a golden roll with puff pastry filling. Slice the strudel thin if you wish to expose the layered fruit. ♨ Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk flour, sugar, and cinnamon together. Add cranberries (and walnuts). Stir to combine.
3. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.
4. Lightly flour a clean work surface and roll puff pastry out to a 16- by 12-inch rectangle. Dust half of the pastry with the mixture formed, leaving some border at the ends. In jelly roll-style, wrap up the pastry and crimp to seal edges.
5. It's time to shift the strudel to the previously prepared baking sheet. Brush the top part with egg wash (egg beaten lightly with water).
6. Cut 2-3 slits on top of the pastry to let steam pass.
7. Bake until they turn golden. Transfer the baking sheet to a wire rack and let it cool for 20 minutes.
8. If desired, dust with confectioner's sugar before serving.

This elegant golden strudel is ready for a bite with a splash of apples, cranberries, and walnuts. Homemade donuts are trending all over the food blogging sites, and this has given me a craving for them. Extremely easy to do―deep-fry, glaze, and devour. Let's have a look at the detailed recipe. ♨ Directions

1. In a small bowl, combine sugar and cinnamon; set aside.
2. Gather the sheets of puff pastry, and lightly dust with flour on both sides. Roll the sheets until expanded about ¼-inch around. Brush the upper layer with the beaten eggs. Fold the pastry in a way that all the layers cling to each other. Note, the top and bottom faces of the pastry shouldn't get eggy. Store in the freezer for 15 minutes to set.
3. Over medium heat in a heavy-bottomed pot, heat the grape seed oil up to 325˚F. Defreeze the dough, and with a cookie cutter, cut two circles out of each folded sheet. Make small cookie cutter holes in the leftover dough as well, and save the scraps to make donut holes!
4. Put the donuts 3 at a time in the oil, cooking for 5 minutes. Flip to cook the other side for another 2-3 minutes, until they get deep golden brown all over and puffed. Drain on a paper towel and fry the rest.
5. Sprinkle the sugar-cinnamon mixture over the donuts.
6. In a small pot, melt the butter and add the powdered sugar, maple syrup, and vanilla extract for the glaze. Let it simmer until the sugar melts completely. Take the donuts and dunk their tops in the glaze. Cool slightly and enjoy having them.

We know these cookies as Elephant Ears. Plain palmiers are sweet-enough French cookies, which are amazingly light and crunchy. Ah, palmier! They are amazing even if they are made the most basic way, i.e., only with sugar. Try pairing them with chilled ice cream. ♨ Directions

1. Preheat the oven to 425˚F.
2. Roll out the pastry into two rectangles about 8" by 11".
3. Spread a thin layer of raspberry preserve over each rectangle.
4. Take the long end of each pastry rectangle, and roll it into the center. This twinning should be tight, else the palmiers will fall apart.
5. Wrap each pastry roll tightly in a plastic wrap, and place in the freezer for 30 minutes.
6. Remove pastry rolls from freezer and let them get back to normal, for about 10 minutes.
7. Place them on a baking sheet covered in parchment paper. Leave about 2-inch space between each palmier.
8. Bake for 5 minutes; toss the palmiers over and bake for a further 5 minutes.
9. Remove from oven and let them cool.

Done in 20 minutes with six (simple!) ingredients. ♨ Directions

1. Heat the oven to 400°F. Line a baking sheet with parchment paper. Roll out the puff pastry and cut into 6 rectangles. Bake until lightly golden and puffed. Remove from the oven and let it cool.
2. In a glass bowl, using a hand-held mixer, whip the heavy cream until stiff peaks begin to form. Add the powdered sugar and mix again until the peaks reform.
3. Use a cup of the lemon curd and ⅓ cup of the whipped cream and stir carefully. Allow to set in the fridge. Place this mixture on puff pastry, and spread with a layer of lemon curd cream. Top with raspberries and fresh whipped cream. Sprinkle powdered sugar, if desired.

This dish has strawberries paired with cream cheese and vanilla, and layered fantastically on puff pastry. Fetch its recipe right below. ♨ Directions

1. Place the puff pastry on a baking sheet. Bake at 350°F for about 15 minutes. Remove from the oven and allow to cool completely. After the pastry is cooled, slice 6 even-sized squares or rounds.
2. In a large bowl, combine the milk and the pudding, and then beat in the cream cheese.
3. Spread pudding mixture onto three of the puff pastry pieces. Start layering; first a layer of strawberries and then another layer of the pudding mixture. Take three more pieces of puff pastry and place on top of each section. Spread each piece with some pudding, strawberries, and the remaining pudding.
4. You can add some more cream. Sprinkle powdered sugar, if desired, and then top with a slice of strawberry.

The puff pastry sheet needs to be thawed before using. So, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Once the puff pastry has been thawed, all you need is 30 minutes to make these delicious croissants. ♨ Directions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper.
2. Take a bowl; beat an egg and whip with water. Set aside.
3. Lightly flour your work surface. Unfold the pastry sheet and dust the top with flour. Roll the sheet into a 16-inch square, using a rolling pin.
4. Cut the pastry square in half. Then cut each half into four rectangles (8x4). Now, slice each rectangle diagonally into two triangles (16 triangles).
5. At the center of each triangle, put 2 tbsp. of chocolate chips. Starting at the wider end, roll each triangle up. Tuck the tip of the triangle under the rolled croissant. Then, bend in the edges, creating a crescent shape. Now, lightly brush tops of croissants with egg wash.
6. Bake until golden brown at 350°F.
7. Top the chocolate-filled croissants with more chocolate chips because we love chocolate! You can also sprinkle powdered sugar.
8. Serve with your favorite ice cream!

The inside of these apple turnovers include apples, of course, but also dried currants, walnuts, applesauce, a little sugar and cinnamon, and a dash of vanilla. The best apple turnover you will ever have! Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple and cinnamon filling that's perfectly cooked throughout. ♨ Directions

1. Preheat the oven to 400°F. Butter a large baking sheet.
2. In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, making sure the fruit and nuts are well-coated. Mix in the applesauce and vanilla.
3. Unfold the thawed pastry sheet on a lightly floured surface. Cut the sheet into either four 5-inch by 5-inch or six 4-inch by 4-inch squares.
4. Roll out your pie dough on a lightly floured surface to a 16x11-inch rectangle. Trim the edges to 15x10 inches and cut into six 5 x 5-inch squares.
5. Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. In a small bowl, mix the beaten egg with a teaspoon of milk. Brush the egg mixture on the border of the pastry.
6. Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
7. Place the pastries in the oven and bake at 400°F for 20 minutes, or until golden. Serve warm.

Everything you want at breakfast―sugar, butter, warming cinnamon and a hint of fruit―comes in these twists. This easy breakfast treat is made from puff pastry filled with cinnamon and raisins, and twisted into fat, dunk-able spirals. ♨ Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, whip cinnamon and sugar together. Set aside.
3. Lay puff pastry out on a clean surface so that the long side of the rectangle is closest to you. Drizzle melted butter over it.
4. Sprinkle cinnamon-sugar mixture evenly across the puff pastry, then cover with raisins.
5. Horizontally fold puff pastry into half. Cut into vertical strips, about 12-inch long.
6. Lightly crimp the edges of the first strip to keep filling inside. Carefully twist the strip into a spiral. Keep the twist as close to your work surface as possible. Continue to twist remaining strips.
7. Carefully transfer twists to prepared baking sheet. Bake pastries until they turn golden, for about 20 minutes. Serve warm.

Enjoy the buttery, crunchy goodness. This delicacy is named after the French word for windows. These pastries have small slits that allow the sweet raspberry and cream cheese filling to peak through, and so have the appearance of a window. They're good for breakfast as well as for dessert, especially when paired with a cloud of whipped cream. ♨ Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, whip cream cheese, sugar, and salt together, until smooth. Set aside. Beat an egg in a separate small bowl with 1 teaspoon water.
3. Lightly flour your work surface. Roll ½ of the puff pastry into 11 by 9 ½ inches rectangle, positioning it so that the shorter side is at the top of your workspace. Cut this rectangle into 3 equal vertical columns. Add about 1 tbsp. of cream cheese mixture to the bottom half of each rectangle and cover with raspberries. Fold dough in the pocket-style, and crimp and seal the edges. Slash horizontal lines across top of dough. Now, gently open cuts for the filling to peek through. Brush each rectangle with egg wash and place on baking sheet.
4. Bake pastries until they turn golden, for about 20 minutes. Transfer to cool slightly. Serve warm.

These are the perfect summertime dessert with perfect flaky puff pastry, creamy whipped cream, scrumptious lemon curd and juicy, along with red raspberries. ♨ Directions

1. Preheat the oven to 350˚F.
2. Roll thawed puff pastry dough into 15 x12 inch sheet. Cut into three 5x12 inch rectangles. Lightly coat top with cooking spray.
3. Bake the puff pastry rectangles on parchment-lined baking sheet, until golden brown, for about 20 minutes.
4. Using a stand mixer, whip heavy whipping cream until soft peaks form. Whip in sugar and 1 tsp. lemon zest until stiff peaks form.
5. To assemble, plate one layer of puff pastry. Top with ⅓ whipped cream. Sprinkle raspberries on these rectangles, and gently press into the whipped cream to make sure they stay in place. Top another layer of pastry, then another tbsp. of lemon filling. Top with blueberries this time. While this is completely optional, you can go one more round with raspberries. Cover each stack with another pastry rectangle. Serve immediately. You can garnish with mint leaves or asparagus and some berries at the top.