Best 10 Easy Pastry Recipes

SUPER EASY PUFF PASTRY APPLE STRUDEL

Steps:

• Set oven to 375 degrees.
• Lightly grease a large baking sheet, or line with parchment paper.
• Thaw the puff pastry sheet for 40 minutes at room temperature.
• In a small bowl, mix the egg and water.
• After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
• Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
• Starting at the short side, roll up like a jelly roll.
• Place seam-side down on the baking sheet, then tuck ends under to seal.
• Brush with the egg mixture.
• Cut several 2-inch slits (2-inches apart) on top.
• Repeat with the next puff pastry (if you are making two strudels).
• Bake about 35 minutes or until golden brown.
• Cool on baking sheet on a wire rack for about 30 minutes.
• Slice and serve warm.
• Sprinkle with confectioners sugar if desired.

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
• Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
• Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.

EASY NO-ROLL PIE PASTRY

Steps:

• In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.

EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST

Steps:

• Set oven to 400 degrees.
• Prepare a 9-inch glass pie plate.
• Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
• In a bowl beat the cream cheese until smooth.
• Add in the half and half and eggs; beat until combined.
• Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
• Add in all remaining ingredients; mix with a wooden spoon to combine.
• Pour into puff pastry crust.
• Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
• Bake for about 25 minutes, or until the filling is set.
• Cool for 10 minutes before slicing and serving.

EASY, NO FAIL PASTRY CRUST

Steps:

• Measure the flour, salt, and sugar into a food processor.
• Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
• Repeat until all butter has been incorporated. Don't pulse too much in between.
• Add a couple of tablespoons of water and pulse. Repeat until the dough is just forming little balls, and falls from the sides.
• Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc. Wrap the disc in the plastic wrap and refrigerate.
• KEY: Refrigerate for at least 1 hour before rolling out.
• Repeat with remaining dough.
• This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time. Just allow time for it to defrost naturally. Don't put in microwave.

EASY HAMBURGER PASTRY

Steps:

• 1. Heat oven to 375 degrees F.
• 2. Cook and stir the ground beef and onion in a large skillet until meat is browned. Drain off excess fat.
• 3. Remove from heat and add remaining ingredients except the pie crust. Set aside.
• 4. Prepare the pie crust. Divide into 8 equal parts. Roll each piece on a lightly floured surface into a 7" circle. Spoon about 1/4 cup of the meat mixture onto on half of the round. Making sure it's packed in to within a 1/2" on the edge of the crust round. Moisten the edges with water and gently fold over the unused side of the roll. Press edges together and crimp with a fork. Brush tops lightly with an egg mixture of 1 beaten egg and about 1/8 cup of water. Sprinkle lightly with salt.
• 5. Place on an ungreased baking sheet and prick the tops with a fork. Bake for 30-35 until deep golden brown. Can pour brown gravy or sauce over the finished pies and serve.

BUTTERKUCHEN (QUICK AND EASY PASTRY)

Steps:

• In a pyrex mixing bowl, combine milk, 1/2 c sugar, salt and 1/2 c butter. Heat in microwave until butter is melted.
• Meanwhile, in a small bowl, dissolve both packets of yeast into warm water with the pinch of sugar.
• Measure flour into another mixing bowl. Add eggs and stir to just combine. When butter has melted, add the liquid to the flour mixture and stir a little. Then add yeast and stir enough so that all ingredients are combined.
• Grease a 10x13 pan and spread dough in pan. Let rise in a warm place for 45 minutes.
• While dough is rising, preheat oven to 375 degrees. Also, mix together the topping ingredients and sprinkle over the dough.
• Place in oven over a halfsheet to catch any syrup that runs over the top. Bake for 22-27 minutes or until the top is golden and syrupy. Be careful not to overbake.

LUCIOUS AND EASY PEAR & PECAN PUFF PASTRY TART

Steps:

• Defrost the puff pastry according to the package's instructions.
• Peel, quarter, and core the pears. Cut each quarter into four slices and set aside.
• In a large skillet melt the butter over medium heat and when it turns light brown, stir in the sugar. Once the sugar starts to melt, add the lemon juice, the brandy and the cinnamon (both stick and ground). Cook briefly making sure everything is well mixed. Add the pear slices to the skillet. Cook gently, basting the pears with the brown sugar mixture for about 10 minutes, depending on the ripeness of the pears. At the end of the cooking, the pears should be tender. Using a slotted spoon, lift the pears from the skillet and place them on a plate. Set them aside to cool.
• Return the brown sugar mixture to a low boil and cook it for about 2 minutes so until it is reduced to a syrup.
• Preheat the oven to 375°F.
• Remove the thawed puff pastry from the refrigerator, unroll it, and, with a sharp knife, cut a 10" or 11" circle. Score a ½" border around the circle then prick the area inside the border to prevent the tarts from puffing up too much.
• Place the puff pastry on a baking sheet lined with parchment paper. Arrange the pears on top of the puff pastry, fanning the slices so they resemble pear halves. Scatter the pecans around the pears. Reserve 2 TBSP. of the syrup and brush the rest on the pear slices and the pastry itself. Try to stay inside the boarder, so the puff pastry around the center stays dry. Chill tart for 15 minutes.
• Place the tray on the middle rack of the oven and bake for about 20 minutes or until the puff pastry is golden brown. Remove from the oven and brush the reserved 2 TBSP. of syrup over the pears (this glaze will give them a lovely color). Cool very briefly and serve while still warm, with a dollop of ice cream.