Kickstart your culinary creativity with these 28 irresistible puff pastry filling recipes! Whether you’re whipping up quick weeknight dinners, preparing for festive gatherings, or craving some cozy comfort food, we’ve got you covered. From savory delights to sweet treats, there’s something for every occasion. Get ready to impress your family and friends—let’s dive into these mouthwatering ideas that will elevate your baking game in no time!
Creamy Mushroom and Thyme Puff Pastry
Just imagine flaky, buttery pastry cradling a rich, earthy filling—this creamy mushroom and thyme puff pastry is pure comfort. Joy comes from that golden crust giving way to savory goodness. Jump into this simple yet impressive dish.
Ingredients
– 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for last-minute cravings)
– 2 tbsp unsalted butter (salted works, but I prefer controlling the salt myself)
– 1 lb cremini mushrooms, sliced (baby bellas add a deeper flavor, my go-to)
– 2 cloves garlic, minced (fresh is best—it makes all the difference)
– 1 tsp fresh thyme leaves (dried can sub, but fresh herbs elevate it)
– 1/2 cup heavy cream (room temp blends smoother, trust me)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned kind)
– Salt and black pepper to taste (I’m generous with the pepper for a kick)
– 1 egg, beaten (for that glossy, golden finish—room temp eggs here prevent streaking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry sheet on a lightly floured surface to smooth any seams.
3. Melt butter in a large skillet over medium heat until foamy.
4. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Stir in minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
6. Pour in heavy cream and bring to a simmer, stirring constantly.
7. Reduce heat to low and simmer for 2-3 minutes until the sauce thickens slightly.
8. Remove from heat and stir in grated Parmesan cheese until melted and combined.
9. Season the mixture with salt and black pepper to your preference.
10. Spoon the creamy mushroom filling onto the center of the puff pastry, leaving a 1-inch border around the edges.
11. Fold the edges of the pastry over the filling, crimping lightly to seal.
12. Brush the beaten egg evenly over the pastry crust for a golden finish.
13. Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and deep golden brown.
14. Let it cool for 5 minutes before slicing to set the filling.
Delight in the contrast of the crisp, flaky exterior and the velvety, herb-infused mushroom center. This dish shines as a cozy appetizer or paired with a simple salad for a satisfying meal. Don’t hesitate to garnish with extra thyme for a fresh, aromatic touch.
Savory Spinach and Feta Parcel Puffs
Deliciously flaky and packed with flavor, these savory parcels are perfect for brunch or appetizers. They come together quickly with store-bought puff pastry—my secret weapon for impressive yet easy entertaining. The spinach and feta filling is a classic combo that never disappoints.
Ingredients
– 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for last-minute recipes)
– 10 oz fresh spinach, roughly chopped (baby spinach works great here for tenderness)
– 1 cup crumbled feta cheese (I prefer block feta for better texture, but pre-crumbled is fine)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced (fresh is best for that pungent kick)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 large egg, beaten (room temp helps it brush on smoothly)
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat.
3. Add chopped onion and sauté for 3 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add spinach in batches, wilting each addition before adding more, about 4-5 minutes total.
6. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
7. Mix in crumbled feta, dried oregano, black pepper, and salt until combined.
8. Unfold the thawed puff pastry sheet on a lightly floured surface.
9. Roll it out slightly to smooth any seams, aiming for a 10×10 inch square.
10. Cut the pastry into 4 equal squares.
11. Spoon equal portions of the spinach-feta mixture onto the center of each square.
12. Brush the edges of each square with beaten egg.
13. Fold the pastry over the filling to form triangles, pressing the edges firmly to seal.
14. Crimp the edges with a fork to ensure they stay closed during baking.
15. Brush the tops of the parcels with the remaining beaten egg.
16. Place the parcels on the prepared baking sheet, spacing them 2 inches apart.
17. Bake for 18-20 minutes until golden brown and puffed.
18. Remove from the oven and let cool for 5 minutes before serving.
Yummy straight from the oven, these parcels boast a crisp, buttery exterior that gives way to a warm, savory filling. The feta adds a tangy creaminess that balances the earthy spinach perfectly. Serve them with a side of tzatziki or a simple Greek salad for a complete Mediterranean-inspired meal.
Caramelized Onion and Goat Cheese Tartlets
Even the simplest ingredients transform into something magical when caramelized. These tartlets balance sweet onions with tangy cheese in flaky pastry. Perfect for entertaining or a savory snack.
Ingredients
– 2 large yellow onions, thinly sliced (I always use sweet varieties for better caramelization)
– 2 tbsp extra virgin olive oil (my go-to for rich flavor)
– 1 tsp granulated sugar
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 oz goat cheese, crumbled (room temperature blends smoother)
– 1 sheet frozen puff pastry, thawed (keep it cold until ready to use)
– 1 large egg, beaten (room temp eggs give a nicer glaze)
Instructions
1. Preheat your oven to 400°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add sliced onions and cook for 5 minutes, stirring occasionally.
4. Sprinkle sugar, salt, and pepper over the onions.
5. Reduce heat to low and cook for 25 minutes, stirring every 5 minutes, until onions are golden brown and caramelized. Tip: Don’t rush this step—low heat develops deep flavor.
6. Remove skillet from heat and let onions cool slightly.
7. Unfold the puff pastry sheet on a lightly floured surface.
8. Cut pastry into 12 equal squares using a sharp knife.
9. Place pastry squares on a parchment-lined baking sheet.
10. Prick each square several times with a fork to prevent puffing.
11. Brush beaten egg lightly over each pastry square.
12. Spoon caramelized onions evenly onto the center of each square.
13. Top each with crumbled goat cheese. Tip: Leave a small border around the edges for a crisp crust.
14. Bake in preheated oven for 15-18 minutes, until pastry is golden and puffed. Tip: Rotate the pan halfway through for even browning.
15. Remove from oven and let cool for 5 minutes before serving.
A buttery, flaky base contrasts with the sweet, soft onions and creamy cheese. Serve warm as an appetizer or pair with a light salad for a satisfying meal. The tangy goat cheese cuts through the richness beautifully.
Apple Cinnamon Puff Pastry Turnovers
Warm, flaky, and fragrant—these turnovers are the perfect fall treat. They come together quickly with store-bought puff pastry. Apple cinnamon filling makes them irresistible.
Ingredients
– 1 sheet frozen puff pastry, thawed (I keep it cold until the last minute to prevent sticking)
– 2 medium apples, peeled and diced (Granny Smith holds its shape best)
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice (freshly squeezed brightens the filling)
– 1 large egg, beaten (room temp helps it brush on evenly)
– 2 tbsp coarse sugar for sprinkling
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced apples, granulated sugar, cinnamon, and lemon juice.
3. Unfold the thawed puff pastry sheet on a lightly floured surface.
4. Cut the pastry into 4 equal squares.
5. Spoon the apple mixture onto the center of each square, leaving a 1/2-inch border.
6. Brush the edges of each square with the beaten egg.
7. Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to seal.
8. Brush the tops of the turnovers with the remaining beaten egg.
9. Sprinkle coarse sugar evenly over the tops.
10. Use a sharp knife to cut 2 small slits in the top of each turnover for steam to escape.
11. Bake for 18-20 minutes, or until the pastry is golden brown and puffed.
12. Transfer to a wire rack to cool for 5 minutes before serving.
Delightfully crisp and buttery, these turnovers have a tender, spiced apple center. Serve warm with a scoop of vanilla ice cream for a cozy dessert, or enjoy them as a sweet breakfast treat with your morning coffee.
Rich Chocolate and Hazelnut Puff Pastries
Kickstart your dessert game with these flaky, nutty pastries that come together fast. They’re perfect for impromptu guests or a sweet solo treat. No fancy skills required—just good ingredients and a hot oven.
Ingredients
– 1 sheet frozen puff pastry, thawed (I keep mine in the fridge for 30 minutes—no rushing!)
– 1/2 cup chocolate-hazelnut spread (the creamy kind works best for smooth filling)
– 1 large egg, beaten (room temp helps it brush on evenly)
– 2 tbsp chopped hazelnuts (toasted ones add a crunch I love)
– 1 tbsp granulated sugar (for that sparkly finish)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface, rolling it gently to smooth any seams—this prevents uneven rising.
3. Cut the pastry into 6 equal rectangles using a sharp knife for clean edges.
4. Spoon 1 tablespoon of chocolate-hazelnut spread onto the center of each rectangle, leaving a 1/2-inch border.
5. Fold each pastry in half over the filling, pressing the edges firmly with a fork to seal—this keeps the chocolate from leaking.
6. Brush the tops with the beaten egg, ensuring full coverage for a golden bake.
7. Sprinkle chopped hazelnuts and sugar over each pastry, pressing lightly so they adhere.
8. Bake for 15-18 minutes until puffed and deep golden brown—watch closely after 15 minutes to avoid burning.
9. Transfer to a wire rack to cool for 5 minutes; they crisp up as they sit.
Unbelievably crisp layers shatter with each bite, giving way to a warm, gooey chocolate center. Serve them slightly warm with a dusting of powdered sugar or alongside vanilla ice cream for a contrast in temperatures.
Spicy Chicken and Cheddar Puffs
These spicy chicken and cheddar puffs hit the spot when you need something savory and satisfying. They’re crispy, cheesy, and just spicy enough to keep things interesting. Perfect for game day, parties, or a quick snack.
Ingredients
– 2 cups cooked shredded chicken (I like using rotisserie chicken for extra flavor)
– 1 cup shredded sharp cheddar cheese (the sharper, the better for that bold kick)
– 1/2 cup all-purpose flour (I always sift mine to avoid lumps)
– 1/4 cup unsalted butter, softened (room temp blends smoother)
– 2 large eggs (I prefer room temp eggs here for even mixing)
– 1/4 cup milk (whole milk gives a richer texture)
– 1 tsp baking powder
– 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
– 1/2 tsp garlic powder
– 1/2 tsp salt
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your oven to 375°F and lightly grease a baking sheet with cooking spray or butter to prevent sticking.
2. In a large bowl, combine the shredded chicken, shredded cheddar cheese, all-purpose flour, softened unsalted butter, room temperature eggs, whole milk, baking powder, cayenne pepper, garlic powder, and salt.
3. Mix everything together until just combined; overmixing can make the puffs tough, so stop when no dry streaks remain.
4. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake in the preheated oven for 15-18 minutes, or until the puffs are golden brown and firm to the touch.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before serving; this helps them set without becoming soggy.
Golden and crisp on the outside, these puffs have a tender, cheesy interior with a subtle heat from the cayenne. Serve them warm with a side of ranch or hot sauce for dipping, or crumble them over a salad for an extra crunch.
Sweet Cherry and Almond Galettes
Vibrant sweet cherries and nutty almonds come together in these rustic, free-form galettes. They’re simpler than pie but just as impressive. Perfect for a quick dessert that feels special.
Ingredients
– 1 1/2 cups all-purpose flour (I like to use unbleached for a tender crust)
– 1/2 cup cold unsalted butter, cubed (keep it chilled for flakiness)
– 1/4 cup ice water (just enough to bring the dough together)
– 2 cups sweet cherries, pitted (fresh is best, but frozen work too—thaw first)
– 1/4 cup granulated sugar (adjust if your cherries are super sweet)
– 1/4 cup sliced almonds (toasted for extra crunch)
– 1 egg, beaten (for that golden glaze)
Instructions
1. In a large bowl, combine the all-purpose flour and cold unsalted butter cubes.
2. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
3. Gradually add the ice water, mixing just until the dough comes together; avoid overworking it.
4. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. In a separate bowl, toss the sweet cherries with granulated sugar and let sit for 10 minutes to macerate.
7. On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
8. Transfer the dough to the prepared baking sheet.
9. Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border.
10. Sprinkle the sliced almonds evenly over the cherries.
11. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
12. Brush the dough edges with the beaten egg for a shiny finish.
13. Bake at 375°F for 25-30 minutes, until the crust is golden brown and the cherries are bubbling.
14. Let the galette cool on the baking sheet for 10 minutes before slicing.
Delightfully crisp and buttery crust gives way to juicy, sweet cherries with a nutty crunch from the almonds. Serve it warm with a scoop of vanilla ice cream for a comforting treat, or enjoy it plain for a lighter finish.
Herbed Ricotta and Sundried Tomato Squares
A perfect make-ahead appetizer that always disappears first at gatherings. These savory squares combine creamy ricotta with intense sun-dried tomato flavor in a crisp phyllo crust. They’re equally impressive for brunch or as elegant party finger food.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in fridge (I find Athens brand handles best)
– 1 cup whole milk ricotta, drained if watery
– 1/2 cup grated Parmesan cheese, freshly grated melts smoother
– 1/3 cup sun-dried tomatoes in oil, drained and chopped (reserve the flavorful oil!)
– 2 tbsp reserved sun-dried tomato oil
– 1 large egg, room temperature binds better
– 2 tbsp fresh basil, finely chopped
– 1 tsp fresh oregano, minced
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat oven to 375°F and line an 8×8 baking pan with parchment paper.
2. Unroll phyllo dough and cover with damp towel to prevent drying.
3. Layer 6 phyllo sheets in pan, brushing each with reserved sun-dried tomato oil using pastry brush.
4. In bowl, mix ricotta, Parmesan, egg, basil, oregano, garlic powder, pepper, and salt until combined.
5. Fold in chopped sun-dried tomatoes gently.
6. Spread filling evenly over phyllo layer.
7. Top with 6 more phyllo sheets, brushing each with oil.
8. Tuck edges inward neatly.
9. Score top into 16 squares with sharp knife without cutting through bottom.
10. Bake 25-30 minutes until golden brown and crisp.
11. Cool in pan 10 minutes before transferring to rack.
12. Cut fully along scored lines when slightly cooled.
Kick off your party with these crisp, golden squares. The flaky phyllo shatters to reveal herbed ricotta bursting with tangy tomato bits. Serve warm with a drizzle of balsamic reduction for extra sophistication.
Zesty Lemon Curd and Blueberry Bites
Finally, a treat that balances tart and sweet in perfect harmony. These bites come together quickly for last-minute guests or a personal indulgence. You’ll love the bright citrus paired with juicy berries.
Ingredients
– 1 cup graham cracker crumbs (I always crush my own for better texture)
– 1/4 cup melted unsalted butter (salted works too if you enjoy a hint of savory)
– 1/2 cup prepared lemon curd (homemade or store-bought, but go for the good stuff)
– 1/2 cup fresh blueberries (frozen can be used if thawed and patted dry)
– 1/4 cup powdered sugar for dusting (optional, but it adds a nice finish)
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9×9 inch baking pan to form an even layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden and set.
5. Remove the crust from the oven and let it cool completely on a wire rack, about 15 minutes.
6. Spread the lemon curd evenly over the cooled crust using a spatula.
7. Scatter the blueberries evenly over the lemon curd layer.
8. Refrigerate the assembled bites for at least 30 minutes to set.
9. Cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.
10. Dust the tops with powdered sugar just before serving if desired.
A delightful contrast emerges: the crisp crust gives way to the smooth, tangy curd and burst of berry sweetness. Serve these chilled for a refreshing bite, or layer them in a parfait glass with extra whipped cream for a fancier dessert.
Decadent Brie and Cranberry Pastries
Savor these flaky pastries that combine creamy brie with tart cranberries. They’re perfect for holiday gatherings or a cozy night in. Simple to make yet impressive every time.
Ingredients
– 1 sheet frozen puff pastry (I always keep a box in the freezer for last-minute treats)
– 4 oz brie cheese, rind removed (room temp slices easier)
– 1/4 cup cranberry sauce (homemade or canned—both work great)
– 1 egg, beaten (for that golden shine)
– 1 tbsp coarse sugar (adds a delightful crunch)
Instructions
1. Thaw the puff pastry sheet at room temperature for 30 minutes until pliable.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the pastry sheet on a lightly floured surface to prevent sticking.
4. Cut the pastry into 6 equal squares using a sharp knife for clean edges.
5. Place a slice of brie in the center of each square, about 1/2 oz per pastry.
6. Top the brie with 1 tsp cranberry sauce, spreading it slightly.
7. Brush the edges of each pastry with the beaten egg to help seal.
8. Fold each square into a triangle, pressing the edges firmly with a fork.
9. Brush the tops with more beaten egg for a glossy finish.
10. Sprinkle coarse sugar evenly over each pastry.
11. Bake for 15-18 minutes until golden brown and puffed.
12. Let cool on the baking sheet for 5 minutes before serving.
Unbelievably flaky and buttery, these pastries offer a gooey cheese center with a sweet-tart burst. Serve warm with a drizzle of honey for extra indulgence or alongside a crisp salad to balance the richness.
Italian Sausage and Pepper Stromboli
Nothing beats the savory aroma of Italian sausage and peppers baking together. Now imagine that wrapped in golden, flaky dough—pure comfort food magic. This stromboli comes together fast and disappears even faster.
Ingredients
– 1 lb Italian sausage (I like sweet for balance, but hot works too)
– 1 large green bell pepper, thinly sliced (crisp and fresh is key)
– 1 large onion, thinly sliced (yellow onions caramelize beautifully)
– 2 cloves garlic, minced (freshly minced packs more punch)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
– 1/2 tsp red pepper flakes (optional, but adds a nice kick)
– 1 lb pizza dough (store-bought or homemade—room temp stretches easier)
– 1 cup shredded mozzarella cheese (whole milk melts creamier)
– 1/4 cup grated Parmesan cheese (for that salty, nutty finish)
– 1 large egg, beaten (room temp eggs brush on smoother)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 lb Italian sausage, breaking it into small chunks with a spoon, and cook until browned, about 8-10 minutes.
4. Tip: Drain excess grease from the skillet to keep the filling from getting soggy.
5. Add 1 sliced onion and 1 sliced bell pepper to the skillet and sauté until softened, about 5-7 minutes.
6. Stir in 2 minced garlic cloves, 1 tsp oregano, and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant.
7. Remove the skillet from heat and let the mixture cool slightly.
8. On a floured surface, roll out 1 lb pizza dough into a 12×10-inch rectangle.
9. Sprinkle 1/2 cup mozzarella cheese evenly over the dough, leaving a 1-inch border.
10. Spread the sausage and pepper mixture over the cheese.
11. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
12. Tip: Brush the edges of the dough with beaten egg to help seal it.
13. Tightly roll the dough into a log, starting from the long side, and pinch the seam to seal.
14. Place the stromboli seam-side down on the prepared baking sheet.
15. Brush the entire surface with the remaining beaten egg.
16. Tip: Cut 3-4 small slits on top to allow steam to escape and prevent bursting.
17. Bake for 20-25 minutes, or until the crust is golden brown and crisp.
18. Let it cool for 5-10 minutes before slicing.
Golden, flaky crust gives way to a cheesy, savory filling with a hint of spice. Serve it warm with marinara sauce for dipping, or slice it up for a crowd-pleasing appetizer.
Tangy Apricot and Cream Cheese Pinwheels
Craving something sweet and savory? These apricot and cream cheese pinwheels deliver tangy flavor in every bite. They’re perfect for parties or a quick snack.
Ingredients
– 1 package (8 oz) cream cheese, softened to room temperature for easy spreading
– 1/2 cup apricot preserves, I like using ones with visible fruit chunks for texture
– 1 sheet puff pastry, thawed but still cold to handle better
– 1 large egg, lightly beaten with a fork for that golden glaze
– 2 tbsp granulated sugar, for a subtle sweet crunch on top
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface to prevent sticking.
3. Spread the softened cream cheese evenly over the entire pastry sheet, leaving a 1/2-inch border.
4. Dollop the apricot preserves on top of the cream cheese layer and spread gently.
5. Tightly roll the pastry from one long end into a log, sealing the edge with a bit of egg wash.
6. Chill the rolled log in the freezer for 10 minutes to firm it up for cleaner slicing.
7. Slice the log into 1-inch thick rounds using a sharp knife for neat pinwheels.
8. Place the pinwheels on the prepared baking sheet, spacing them 2 inches apart.
9. Brush the tops lightly with the beaten egg for a shiny, golden finish.
10. Sprinkle each pinwheel evenly with granulated sugar.
11. Bake for 15-18 minutes until puffed and golden brown at the edges.
12. Let cool on the baking sheet for 5 minutes before serving to set the layers.
Melt-in-your-mouth creamy and fruity, these pinwheels offer a delightful contrast of flaky pastry and smooth filling. Serve them warm with a drizzle of honey or alongside a charcuterie board for a crowd-pleasing appetizer.
Conclusion
Delicious possibilities await with these 28 puff pastry fillings! From savory to sweet, there’s something for every occasion. We hope you’re inspired to try these recipes—don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
