15 Simple Desserts Using Store-Bought Puff Pastry Sheets
Store-bought puff pastry transforms ordinary ingredients into bakery-worthy desserts without the fuss of making dough from scratch. These buttery, flaky sheets open up endless possibilities for impressive treats.
From elegant French pastries to cozy fruit tarts, these recipes prove that amazing desserts don’t require professional skills or hours of preparation.
01. Classic Napoleon Pastry Layers
Crispy, buttery puff pastry sheets layered with vanilla cream and topped with sweet icing. This French classic looks fancy but comes together easily with frozen pastry.
Ingredients: 1 sheet frozen puff pastry, 2 cups vanilla pastry cream, 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla extract.
How To Make Classic Napoleon Pastry Layers
1. Thaw puff pastry according to package directions, then roll into a large rectangle on a floured surface. Cut into three equal strips and place on parchment-lined baking sheets.
2. Dock the pastry by pricking all over with a fork every half inch to prevent excessive puffing. This keeps the layers flat and even for proper stacking later.
3. Place another baking sheet on top of each pastry strip to weigh them down during baking. Bake at 400°F for 15-20 minutes until golden brown and crispy throughout.
4. Cool completely, then spread vanilla pastry cream between layers. Mix powdered sugar, milk, and vanilla for icing, then drizzle over the top layer before serving.
02. French Almond Pithiviers
Traditional French puff pastry tart filled with sweet almond cream and baked until golden. This elegant dessert pairs beautifully with vanilla ice cream or fresh berries.
Ingredients: 2 sheets frozen puff pastry, 1 cup almond paste, 4 tablespoons butter, 2 large eggs, 2 tablespoons sugar, 1 tablespoon flour, 1 egg yolk for brushing.
How To Make French Almond Pithiviers
1. Thaw pastry sheets and roll each into 10-inch circles. Beat almond paste with butter, one whole egg, sugar, and flour until smooth and creamy for the frangipane filling.
2. Place one pastry circle on a parchment-lined baking sheet. Spread almond filling in the center, leaving a 2-inch border around the edges for proper sealing.
3. Beat remaining egg and brush the pastry border. Top with second pastry circle and press edges firmly to seal, then crimp with a fork for decoration.
4. Score decorative curved lines from center to edges with a knife tip, being careful not to cut all the way through the pastry layers.
5. Brush top with beaten egg yolk and bake at 425°F for 25-30 minutes until puffed and deep golden brown. Cool slightly before slicing into wedges.
03. Homemade Pastry Cream Horns
Flaky pastry shells wrapped around cone molds and filled with sweet whipped cream. These bakery-style treats are surprisingly simple to make at home.
Ingredients: 1 sheet frozen puff pastry, 1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 egg beaten for brushing.
How To Make Homemade Pastry Cream Horns
1. Thaw pastry and cut into 8 strips about 1 inch wide. Wrap each strip around a cream horn mold, overlapping slightly and sealing the end with beaten egg.
2. Place seam-side down on parchment-lined baking sheets and brush all over with beaten egg for a beautiful golden finish when baked.
3. Bake at 400°F for 12-15 minutes until puffed and golden brown. Cool completely before carefully removing the metal molds by gently twisting and sliding out.
4. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fill each cooled horn with whipped cream using a piping bag or spoon just before serving.
04. Chocolate Mousse Clouds
Light puff pastry squares baked until airy and filled with rich chocolate mousse. This elegant five-ingredient dessert impresses guests with minimal effort required.
Ingredients: 1 sheet frozen puff pastry, 1 package chocolate pudding mix, 2 cups heavy cream, 2 tablespoons powdered sugar, cocoa powder for dusting.
How To Make Chocolate Mousse Clouds
1. Thaw pastry and cut into 6 equal squares. Place on parchment-lined baking sheet and bake at 400°F for 15-18 minutes until puffed and golden brown throughout.
2. Cool completely, then carefully slice each square horizontally in half to create top and bottom pieces for filling with the chocolate mousse.
3. Prepare pudding mix according to package directions and chill until set. Whip 1 cup cream with powdered sugar until soft peaks form, then fold into chilled pudding.
4. Spoon chocolate mousse generously onto bottom pastry pieces, then top with remaining pastry halves. Dust with cocoa powder and serve immediately for best texture.
05. Traditional King Cake
Festive French pastry filled with almond cream and traditionally served during Epiphany celebrations. Hide a small token inside for whoever finds it to be crowned king.
Ingredients: 2 sheets frozen puff pastry, 1 cup almond paste, 3 tablespoons butter, 2 eggs, 2 tablespoons sugar, 1 small plastic baby or dried bean.
How To Make Traditional King Cake
1. Thaw pastry sheets and roll each into large circles. Mix almond paste with butter, one egg, and sugar until smooth and creamy for the filling.
2. Place one pastry circle on parchment-lined baking sheet. Spread almond filling evenly, leaving 2-inch border, then hide the token somewhere in the filling.
3. Brush pastry edges with beaten egg, top with second circle, and seal edges firmly. Score decorative pattern on top and brush with remaining beaten egg.
4. Bake at 425°F for 25-30 minutes until golden and puffed. The person who finds the hidden token becomes king or queen for the day.
06. Fresh Peach Tartlets
Individual puff pastry shells filled with sweet peach slices and brushed with apricot glaze. These simple three-ingredient tartlets work with any seasonal fruit you prefer.
Ingredients: 1 sheet frozen puff pastry, 3 large ripe peaches, 1/2 cup apricot jam, 2 tablespoons water, 1 tablespoon sugar.
How To Make Fresh Peach Tartlets
1. Thaw pastry and cut into 6 squares. Press each square into muffin tin cups, allowing edges to come up sides naturally for rustic-looking shells.
2. Slice peaches thinly and arrange overlapping slices in each pastry shell. Sprinkle lightly with sugar to enhance the natural fruit sweetness.
3. Bake at 400°F for 18-20 minutes until pastry is golden brown and peaches are tender. Remove from oven and cool slightly in the pan.
4. Heat apricot jam with water until melted and smooth, then brush over warm tartlets for a beautiful glossy finish that seals in the fruit flavors.
07. Beautiful Apple Roses
Thinly sliced apples arranged in rose shapes within puff pastry cups. These stunning individual desserts look professionally made but are simple enough for kids to help create.
Ingredients: 1 sheet frozen puff pastry, 3 red apples, 1/4 cup apricot jam, 2 tablespoons lemon juice, 2 tablespoons sugar, 1 teaspoon cinnamon.
How To Make Beautiful Apple Roses
1. Thaw pastry and cut into 6 strips. Core apples and slice paper-thin using a mandoline or sharp knife, leaving skin on for color contrast.
2. Microwave apple slices with lemon juice for 1 minute to soften slightly. This makes them pliable for rolling without breaking the delicate slices.
3. Brush pastry strips with warmed apricot jam, then arrange apple slices along one edge, overlapping slightly. Sprinkle with sugar and cinnamon mixture.
4. Roll pastry strips carefully from apple edge to create rose shapes. Place in greased muffin cups and bake at 375°F for 25-30 minutes until golden.
5. Cool in pan for 5 minutes before removing. Dust with powdered sugar and serve warm for the most impressive presentation and best flavor.
08. Maple Pear Upside-Down Tart
Caramelized pears in maple syrup topped with buttery puff pastry and inverted after baking. This rustic French-style tart tastes incredible with vanilla ice cream.
Ingredients: 1 sheet frozen puff pastry, 4 ripe pears, 1/2 cup maple syrup, 3 tablespoons butter, 1 tablespoon lemon juice, pinch of salt.
How To Make Maple Pear Upside-Down Tart
1. Peel and quarter pears, removing cores. Heat maple syrup and butter in 10-inch oven-safe skillet until bubbling and slightly thickened into caramel.
2. Add pear quarters to skillet and cook 8-10 minutes, turning once, until tender and caramelized. Arrange cut-side down in attractive pattern.
3. Roll thawed pastry slightly larger than skillet. Place over pears, tucking edges down inside pan around the fruit for proper sealing.
4. Bake at 425°F for 20-25 minutes until pastry is golden brown and puffed. Cool 5 minutes, then run knife around edges and invert onto serving plate.
09. Cherry Walnut Strudel
Flaky pastry wrapped around sweet cherries and crunchy black walnuts. This elegant strudel adapts easily to whatever seasonal fruits you have available in your kitchen.
Ingredients: 1 sheet frozen puff pastry, 2 cups fresh cherries, 1/2 cup black walnuts, 1/4 cup sugar, 2 tablespoons cornstarch, 1 egg beaten.
How To Make Cherry Walnut Strudel
1. Thaw pastry and roll into large rectangle. Pit cherries and toss with sugar and cornstarch to create a thick filling that won’t make pastry soggy.
2. Spread cherry mixture along one long edge of pastry, leaving 2-inch border. Sprinkle chopped walnuts over cherries for added texture and flavor.
3. Roll pastry tightly from filled edge, sealing seam with beaten egg. Place seam-side down on parchment-lined baking sheet and brush top with egg.
4. Score diagonal slashes every 2 inches across top for steam vents. Bake at 400°F for 25-30 minutes until golden brown and fruit is bubbling inside.
10. Individual Lemon Berry Tart Shells
Crispy puff pastry shells filled with tangy lemon curd and topped with fresh berries. These individual desserts are perfect for entertaining and showcase seasonal fruit beautifully.
Ingredients: 1 sheet frozen puff pastry, 1 cup prepared lemon curd, 1 cup mixed fresh berries, 2 tablespoons powdered sugar, mint leaves for garnish.
How To Make Individual Lemon Berry Tart Shells
1. Thaw pastry and cut into 6 squares. Press each square into muffin tin cups, pleating edges naturally to create rustic shell shapes.
2. Place dried beans or pie weights in each shell to prevent puffing during blind baking. This ensures flat bottoms for holding the filling properly.
3. Bake at 400°F for 12 minutes with weights, then remove weights and bake 5-8 minutes more until golden brown and crispy throughout.
4. Cool completely, then fill each shell with lemon curd and top with fresh berries. Dust with powdered sugar and garnish with mint before serving.
11. Chocolate Hazelnut Palmiers
Classic French palm-shaped cookies made with puff pastry and chocolate hazelnut spread. These elegant rolled cookies are much easier to make than they appear.
Ingredients: 1 sheet frozen puff pastry, 1/2 cup chocolate hazelnut spread, 1/4 cup granulated sugar, 2 tablespoons chopped hazelnuts.
How To Make Chocolate Hazelnut Palmiers
1. Thaw pastry and roll into 12×10-inch rectangle. Spread chocolate hazelnut spread evenly over entire surface, leaving small border around edges.
2. Sprinkle sugar and chopped hazelnuts over spread. Roll both long sides toward center, meeting in the middle to create double spiral shape.
3. Wrap rolled pastry in plastic wrap and refrigerate 30 minutes until firm. This makes slicing much easier and prevents cookies from unrolling.
4. Slice into 1/2-inch thick rounds and place on parchment-lined baking sheets. Bake at 400°F for 12-15 minutes until golden brown and caramelized.
12. Almond Frangipane Fresh Fruit Tart
Buttery puff pastry filled with sweet almond cream and topped with seasonal fresh fruit. This bakery-style tart combines rich frangipane with bright fruit flavors perfectly.
Ingredients: 1 sheet frozen puff pastry, 1 cup almond paste, 4 tablespoons butter, 2 eggs, 2 cups mixed fresh fruit, 2 tablespoons apricot jam.
How To Make Almond Frangipane Fresh Fruit Tart
1. Thaw pastry and press into 9-inch tart pan, trimming excess and crimping edges decoratively. Prick bottom all over with fork to prevent puffing.
2. Beat almond paste with butter until smooth, then add eggs one at a time until well combined. This creates the classic frangipane base.
3. Spread almond mixture evenly in pastry shell and arrange fresh fruit on top in attractive pattern. Press fruit gently into filling.
4. Bake at 375°F for 30-35 minutes until frangipane is set and pastry is golden. Brush warm tart with melted apricot jam for glossy finish.
13. Portuguese Custard Tarts
Flaky pastry cups filled with rich egg custard and baked until caramelized on top. These famous Portuguese treats require only six simple ingredients to make at home.
Ingredients: 1 sheet frozen puff pastry, 1 cup heavy cream, 1/2 cup sugar, 6 egg yolks, 3 tablespoons cornstarch, 1 teaspoon vanilla extract.
How To Make Portuguese Custard Tarts
1. Thaw pastry and cut into 12 squares. Press each square into muffin tin cups, allowing pastry to come up sides and form natural ruffled edges.
2. Heat cream with half the sugar until steaming. Whisk egg yolks with remaining sugar and cornstarch until smooth and pale yellow.
3. Slowly pour hot cream into egg mixture while whisking constantly to prevent curdling. Strain mixture and stir in vanilla for smooth custard.
4. Fill pastry shells three-quarters full with custard. Bake at 450°F for 15-20 minutes until custard is set and tops are deeply caramelized with dark spots.
14. Hasselback Pear Tart
Elegant pear tart with fruit sliced in the distinctive Hasselback style for beautiful presentation. Using frozen puff pastry makes this impressive weekend dessert achievable on busy weeknights.
Ingredients: 1 sheet frozen puff pastry, 4 ripe pears, 3 tablespoons butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 tablespoon honey.
How To Make Hasselback Pear Tart
1. Thaw pastry and roll into rectangle, then transfer to parchment-lined baking sheet. Score border 1 inch from edges without cutting through completely.
2. Peel pears and cut in half lengthwise, removing cores. Make thin parallel cuts three-quarters through each half, leaving bottom intact for fanning.
3. Arrange pear halves on pastry within scored border. Brush with melted butter and sprinkle with brown sugar and cinnamon mixture.
4. Bake at 400°F for 25-30 minutes until pastry is golden and pears are tender. Drizzle with honey while warm and serve immediately.
15. Classic Apple Turnovers
Golden puff pastry triangles filled with cinnamon-spiced apple filling. These handheld treats are perfect for breakfast or dessert and freeze beautifully for future enjoyment.
Ingredients: 1 sheet frozen puff pastry, 3 large apples, 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1 egg beaten, coarse sugar for sprinkling.
How To Make Classic Apple Turnovers
1. Thaw pastry and cut into 4 squares. Peel and dice apples, then toss with sugar, cornstarch, and cinnamon until evenly coated.
2. Place apple mixture in center of each pastry square, being careful not to overfill or turnovers will leak during baking.
3. Brush pastry edges with beaten egg, then fold diagonally to form triangles. Press edges firmly with fork tines to seal completely.
4. Place on parchment-lined baking sheet, brush tops with egg, and sprinkle with coarse sugar. Cut small steam vents in tops.
5. Bake at 400°F for 20-25 minutes until golden brown and filling is bubbling. Cool on wire rack before serving to prevent burns from hot filling.
Final Thoughts
These puff pastry desserts prove that impressive treats don’t require hours of preparation or professional training. With frozen pastry as your foundation, elegant desserts become accessible to home bakers.
From simple fruit turnovers to sophisticated French tarts, these recipes will expand your dessert repertoire and impress family and friends with minimal effort required.
