Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
I love puff pastry! It makes for a great snack or even dinner as well. It’s affordable and doesn’t take a lot of hands on time to prepare, just some wait while it’s in the oven. It also works well for a party snack for big groups of people or when you want to take something simple to a party that only needs to be heated for a bit. And I love how many options you have, so many directions you can go with puff pastry dough. This recipe post is a bit differently than normal. With a basic recipe and then lots of variation tips for the filling, as you can fill these with everything you want.
- Puff Pastry dough
- Filling Ingredient of your choice
- Egg or water for on top (optional)
For the filling see the variation tips at the bottom of this post. You need as much puff pastry as snacks you want to make. I usually count 3 puff pastry squares per person or more if you want some for the next day or later as well. Here grocery stores always sell puff pastry in little squares in the freezer, they are really handy. If you buy a big piece instead, you have to cut squares or shaped from it yourself. You can put some water and/or egg on top so they gleam on top after baking, but I usually just skip that part. If using for dinner, about two to three cups of leftover dinner is enough for puff pastries for two people. For the pictures I used leftover curry sauce.
- First pre-heat your oven to 220 degrees Celsius/ Fahrenheit. Or follow the instructions or your puff pastry dough package.
- Remove the puff pastry dough from the freezer and let them warm up for 5-10 minutes.
- Once the puff pastry dough has thawed a bit put the filling on one side of the puff pastry and then fold the other half over it. With a fork you can close the side. Place it on a baking tray with baking paper on top and repeat until you have made all the puff pastries you need.
- Put the tray in the oven and bake the puff pastry snacks for about 20-25 minutes or until golden brown on top.
- Let them cool down for a few minutes and then you can eat them. If making for a party bake them, bake a bit shorter and then warm them up later.
- Puff Pastry with fruit. Pick your fruit of choice and put that int he puff pastry. A common variant that I make is with apples, take two apples mix it with some sugar and cinnamon and you can fill about 8 puff pastry squares with it. or peaches like I tried out in this recipe, a can of peaches fills about 6-8 puff pastry squares.
- Puff pastry with pesto. Fill your puff pastry with pesto. A teaspoon or two should be enough for one puff pastry square. Put the pesto on half of the square, fold it closed and bake.
- Puff Pastry with Nutella/ hazelnut paste. I just recently discovered these, but it’s so good. One or two knifes filled with nutella is enough for one puff pastry, spread the nutella on one side, fold it closed and bake it.
- Puff Pastry with cheese. Put some grated cheese inside your puff pastry. Or if you don’t have grated cheese about one slice of cheese cut into small pieces per one puff pastry square works great too.
- Puff Pastry with ham/ bacon and cheese. Put some grated cheese and tiny pieces of ham or bacon inside your puff pastry. Or if you don’t have grated cheese about one slice of cheese cut into small pieces per one puff pastry square works great too. You need about two slices of ham or two strips of bacon per one square.
- Puff Pastry with preserves/ jam etc. Scoop two spoonfuls of your preferred jam or preserves on top of half the puff pastry, fold it closed and bake.
- Puff Pastry twisters with cinnamon sugar. See my complete recipes for Puff Pastry twisters with cinnamon sugar here.
- Puff Pastry with leftover dinner. For a more savory version, you can put some leftover dinner inside puff pastry, most sauces work fine with this. Whether it’s curry, pasta etc. Just put a spoon or two on half of the square fold it closed and bake.
That’s looks really interesting. I used to work in a bakery/deli and we made fruit turns overs…essentially fruit inside puff pastry dough. I really liked the apple and cherry turnovers.
Mary Kirkland recently posted…Freebie Friday!
I didn’t know you used to work in a bakery. I once had a part time job in a bakery in a supermarket, but we mostly just baked things we got delivered frozen and didn’t really make anything ourselves.
Those fruit turn overs sound good!
Nutella is my favorite! I used to do that with Thankgiving left overs. I really need to start doing that again since they are so easy to make. Those pictures make me so hungry 🙂
Something like that for breakfast would be fun with Taylor Ham (a pork roll) and Cheese! Yummy!
Michelle@Because Reading recently posted…#Review ~ Arms of Anu (Arrow of the Mist #2) by Christina Mercer
The nutella puff pastry’s are so good. I’ll have to make them again soon. I wasn’t quite sure how they would turn out the first time I tried them, but they were so good.
Oh good idea to change these into breakfast as well! You really can put everything in puff pastries! I am pretty boring with breakfast and always eat cocopops, so I never really make anything special for breakfast.
I was not expecting this to be a dinner type dish! It looks like a modern version of pot pie (which my fiance loves)! I’ve been really into cooking lately, so thanks for the post!
I hope you’ll give it a try! I was planning to feature a sweet version at first, but ended up making the dinner version first so used that for the pictures. It can serve both as dinner or as snack.
How useful! I tend to need dinner recipes a lot more than snack or dessert recipes, so it’s nice to have something versatile.
On my recipes page you can find even more dinner recipes if you’re looking for more inspiration, I even ordered the recipes on dinner and other.
You’re welcome 🙂
The possibilities are endless with these, nutella, cinnamon, cream cheese, all of them together!!
Heather @ Random Redheaded Ramblings recently posted…PODCASTASTIC #2 – The Complete Guide to Everything
All of them together sounds good, lol ;). Cream cheese is a good idea as well!
I’ve never baked anything with puff pastry dough, but wow, that looks like a really simple way to make a delicious meal! I’m sure the apple one tastes delicious. Your suggestion to use nutella actually reminds of how, when I was younger, I used to sometime use croissant/crescent dough from the store and fill it with chocolate chips before folding it up to make chocolate croissants 🙂 Anyway, I feel like the possibilities really are endless with puff pastries!
Kristen @ Metaphors and Moonlight recently posted…Bloggy Musings: 5 Ways I’ve Changed as a Blogger After One Year of Blogging
yes the possibilities really are endless and they are quite easy to make as well. I like using them for leftover dinner or as yummy snack. I like the taste of puff pastry dough, so I am always thinking of new fillings to use for them.
The apple variety is based on something that’s common here called an Appelflap, which you can buy in supermarkets and such, but are quite easy to make yourself with apple and puff pastry.
I don’t buy croissant dough often anymore, but we did used to buy them sometimes and fill them with cheese, chocolate or even almond paste. It’s really good too!
Mmm…this looks really good. I like that you can make it dinner OR dessert. I think I’d love the fruit option.
Let’s Get Beyond Tolerance recently posted…Him by Sarina Bowen and Elle Kennedy
You can basically make these any moment of the day ;). The fruit option is really good.
I don’t think I have ever had puff pastry-at least that I can remember. I do think these look a lot like the apple turnovers you can buy already made at the grocery-only with a lot flakier crust and sugar sprinkled on top. Now I am hungry for an apple turnover 🙂
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Here we call those Appelflaps, I didn’t realize they were called turnovers in english. The apple version of this recipe is similar to turnover then. I like puff pastry the taste and texture is so good.
Great idea. I’ve done sweet with puff pastry but haven’t tried a savory idea yet. I’ll have to give these a shot next time I pick up some dough. Thanks so much for sharing!!!
Mandy recently posted…The Sunday Post
The savory ones are really good too, just depends on what you’re making them for or what you’re in the mood for at the moment.
Yes! Love these, but mostly with fruit. I used to make these for my son and his friends. Usually making them like a hot pocket with cheese, pepperoni and stuff.
Christy LoveOfBooks recently posted…Dark Matter by Blake Crouch
Both the sweet varieties and the savory ones are really good.
Omg, I really want the nutella one of these RIGHT NOW.
S. J. Pajonas recently posted…Sunday Update – July 17, 2016
The nutella ones are so good. It was one of those random ideas that turned out great.