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3 Holiday Puff Pastry Recipes to Elevate Any Party

These puff pastry appetizers will please a crowd.

Puff pastry dough is one of the most versatile and delicate ingredients that can add elegance to your starters. It is a crunchy, buttery, and delectably flakey shell for sweet or savory treats.

Marguerite Henderson shares three puff pastry recipes that will be your best friend this holiday season!

For more recipes and ideas from Marguerite, follow her on Instagram at @MangiaBene801.




  • 2 T. butter
  • ¼ cup finely diced onion or shallot
  • 15-ounce can of pumpkin puree (not the pie filling with spices)
  • 1 egg
  • ½ tsp. kosher salt
  • ¼ tsp. white pepper
  • ½ cup grated Romano cheese
  • 1/8 tsp. grated nutmeg
  • 1 pkg. (17 oz.) frozen puff pastry, thawed
  • 1 egg, beaten for egg wash


  1. In a small skillet, heat butter and sauté the onion or shallot for 2-3 minutes on low heat.
  2. In a bowl, mix pumpkin puree, egg, salt, pepper, Romano cheese, nutmeg, and the sautéed onion.
  3. Place the 2 pastry sheets on the work surface. Cut into 2” x 2” squares. Place a heaping tablespoon of filling into the center of each square. Fold over into a triangle, and crimp edges with a fork. Place on a parchment-lined baking sheet. Brush with egg wash. Bake in 425o oven on the middle rack for 10-12 minutes until golden brown and puffed. Makes 24 appetizers. (Can be made a day ahead, then reheated in a 400-degree oven for 5 -7 minutes.)




  • 1 sheet puff pastry, thawed
  • 2 T. butter
  • 4 eggs, beaten with a pinch of salt and pepper
  • ¼ cup mixed fresh herbs: parsley, chives, basil, etc.
  • 1 egg beaten for egg wash
  • 2 T. grated Romano cheese


  1. Place the sheet of pastry on a parchment-lined baking sheet. Cut slits on a diagonal 1” apart on the outer third of the pastry on both sides, leaving about 3” of pastry in the center of the pastry sheet.
  2. In a skillet, heat butter until melted. Add the eggs and herbs to the skillet, over low heat, and toss eggs to create a soft scrambled egg mixture. Cool slightly. Spread evenly down the middle section of the pastry. Fold the slits of pastry, loosely, over the eggs, alternating each side to form a “lacing” effect. Brush with egg wash, and sprinkle on the grated cheese.
  3. Bake in preheated 425o oven on the middle rack for 15-18 minutes until puffed and golden brown. Cool slightly. Cut into 4 servings.




  • 4 T. butter
  • 1 medium onion or 1 leek, chopped
  • 2 ribs of celery, thinly sliced on diagonal
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups turkey or chicken stock
  • 3-4 cups diced leftover turkey or chicken
  • 1 cup cooked diced carrots (about 2-3 carrots)
  • 1 cup diced potatoes (about 2-3 golden potatoes)
  • 1 cup frozen peas
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 sheet puff pastry, cut into 4 pieces for individual pies or use as a whole topping
  • 1 egg beaten for egg wash


  1. In a large saucepan, heat butter and saute the onion or leek and celery until soft, about 3 minutes. Add the flour, stir well into the vegetables, and slowly add the milk and stock, whisking until smooth. Add the remaining ingredients, except the pastry (!!). The mixture should be thick enough for a filling.
  2. Place in 4 individual ramekins or use a baking pan large enough to hold the filling and the sheet of pastry. Place pastry loosely on top, crimping edges. Brush with egg wash.
  3. Bake in preheated 425o oven for 20 minutes until golden. Serves 4-6.