Posted by: A. C. Cockerill | December 22, 2011

Favorite Tip #17: Puff Pastry Toppers

Favorite Tip #17:

For easy entertaining, always keep puff pastry toppers in the freezer.

To make the toppers, thaw store-bought puff pastry dough for 40 minutes, cut into 3-inch squares, and bake at 400 degrees F for 15 minutes. Cool completely and store in a plastic freezer bag. To thaw the cooked toppers, microwave in 20 second intervals until golden brown.

A few uses:  rolls, toppers for chili or stew or pot-pie filling, place a topper under and another over fillet minion for quick beef Wellington, split topper and fill with peppermint ice cream and drizzle with chocolate syrup for holiday dessert


  1. That sounds delicious with the peppermint ice cream and chocolate syrup. It also sounds easy. I may try that this week.

    • Hi Brinda, Be sure to try other flavors and syrups, too. I use maple syrup in the fall. I also split a topper and pour toasty-warm creamed chicken (butter, flour, milk, and shredded chicken) on the halves–serious comfort food. Cheers, Ashley

  2. I love to cook and bake but I have a fear of puff pastry, for some reason. I am going to have to give it a go.

    • Hi D. C., The store-bought pastry dough is so easy, especially if you use a non-stick cooking sheet. Give it a try–it’s fun. Cheers, Ashley

  3. Wow, Ashley – what a great idea! I love frozen puff pastry – its great stuff, and a lot easier to use than phyllo dough. Thanks for the ideas!

    • You’re so welcome, Christine. And you’re right about the phyllo dough–too much trouble. Cheers, Ashley

  4. I love puff pastry! So yummy. Never thought of freezing it and keeping cooked puffs on hand. I’ll have to give this a try.

    • Hi Vickie, Having cooked puffs on hand really comes in handy when company pops in unexpectedly or the midnight cravings for something decadent hit full force. Cheers, Ashley

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