Breakfast Hand Pies

Found in All Recipes 30 Minute Meals Summer 2026 and a variation here

2 sheet puff pastry, thawed
8 slices bacon, cooked, drained and crumbled
6 large eggs
1 cup shredded Cheddar cheese, divided
2 tablespoons melted butter
1 teaspoon dried basil, or to taste (optional)
salt and freshly ground black pepper to taste

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment. 

Roll puff pastry out onto a lightly floured work surface. Using a rolling pin or your fingers, roll or pat pastry into a square. Cut pastry vertically into 3 rectangles. Transfer to the prepared parchment. 

Crack eggs into a bowl and whisk with basil, salt, and pepper. Add half the cheese and stir to combine.
Add egg mixture to a nonstick skillet over medium heat. Stir eggs until just combined and cooked through. Remove from heat.
Add a scoop of eggs on one side of each puff pastry rectangle. Top eggs with a sprinkle of cheese, then some bacon.
Carefully lift the other side of pastry rectangle and fold it over the side with filling. Use the back of a fork, press down all around the edges to seal completely. Brush each pie with melted butter. Sprinkle with remaining cheese. 
Bake in the preheated oven until puffed and golden, about 15 minutes. 

 

Cream Cheese Danish

Found in SL May 2023 issue and here

 

1 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
3 Tbsp. apple jelly
1/2 tsp. warm water, if needed
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
All-purpose flour, for surface
2 (6-oz.) pkg. fresh raspberries or blackberries or 2 thinly sliced plums or peaches
1 large egg, lightly beaten
1 1/2 cups powdered sugar
2 1/2 Tbsp. fresh lemon juice (from 2 medium lemons)
1/4 cup toasted sliced almonds or chopped pecans

Preheat oven to 400°F.
Stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside.

Whisk apple jelly in a separate medium bowl until mostly smooth, adding 1/2 teaspoon warm water, if needed. Set aside.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10- x 11-inch rectangle; cut into quarters. Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.

Prick centers of dough rectangles with a fork several times, leaving a 1/2-inch border.

Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

Arrange half of your desired fruit over the cream cheese-topped dough rectangles. Spoon half of apple jelly over fruit. Brush pastry edges with beaten egg.

Bake in preheated oven until edges and bottoms are golden brown, 22 to 30 minutes, covering loosely with foil during last 5 minutes of baking to prevent overbrowning, if needed. Let cool on pan 10 minutes. Repeat with the remaining puff pastry sheet, cream cheese mixture, fruit, apple jelly, and beaten egg.

Add powdered sugar to a medium bowl; gradually stir in 2 tablespoons of the lemon juice, adding remaining 1/2 tablespoon lemon juice as needed until smooth. Drizzle glaze over pastries; sprinkle with almonds or pecans.

Nectarine Plum Turnovers

Found in Southern Living Aug 2023

 

3 large nectarines, unpeeled, thinly sliced (about 2.5 cups)

3 red or black plums, unpeeled, thinly sliced (about 1.5 cups)

3 tbsp light brown sugar

3 tsp cornstarch

1/2 tsp ground cinnamon

pinch of salt

1 17oz pkg frozen puff pastry sheets, thawed but cold

flour for work surface

1 large egg, beaten

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

2-3 tbsp whole milk, as needed

 

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Stir together nectarines, plums, brown sugar, cornstarch, cinnamon, and salt in a bowl until combined. Set aside.

 

Roll each sheet of puff pastry (2 sheets total) into a 12" square on a lightly floured work surface. Cut each square into 4 6" squares (8 squares). Place about 1/3c nectarine mixture on center of each square. Brush edges of filled dough with beaten egg. Fold dough in half over filling to form triangles. Press edges to seal and crimp with a fork. Refrigerate until firm, about 15 minutes.

 

Brush top of each chilled pastry with some of the beaten egg. Cut 3 3/4" slits into the top of each pastry. Bake in preheated oven until golden brown, 22-25 minutes. Remove from oven; let cool slightly on baking sheet, about 10 minutes.

 

Whisk together powdered sugar, vanilla and 2 tbsp of the milk in a small bowl until smooth, adding up to 1 tbsp remaining milk, 1 tsp at a time, until desired consistency. Drizzle glaze over slightly cooled turnovers. 

Strudel with Fried Apples

Recipe found in SL September 2023 issue here

2# Honeycrisp apples (about 4 medium apples), peeled and cut into 1/4-inch slices (about 6 cups)
1/4 cup packed light brown sugar
1 Tbsp. bacon drippings
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 tsp. all-purpose flour, plus more for work surface
1/2 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
1 large egg
1 Tbsp. granulated sugar
Vanilla ice cream (optional)

Cook apples, brown sugar, bacon drippings, cinnamon, and kosher salt in a large skillet over medium, stirring occasionally, until liquid has evaporated and apples soften, about 12 minutes. Add flour to mixture; toss to coat. Cook, stirring occasionally, for 1 minute. Remove from heat; let cool 20 minutes.

Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside. Roll thawed puff pastry sheet into a 14- x 9-inch rectangle on a lightly floured work surface. Transfer to prepared baking sheet. Whisk together egg and 1 teaspoon water in a small bowl; set aside.

Using scissors and starting at 1 long edge of pastry sheet, cut 2 1/2-inch-long slits, going from the edge toward the center in 1-inch intervals to yield 14 strips. Repeat process on opposite side. Spoon the cooled apple mixture evenly down the center of the pastry sheet. Lightly brush some of the egg-water mixture over the strips on both sides.

Position the pan so that 1 short edge is facing you. Starting at the short edge farthest from you, fold the top left strip over the apples at a slight angle, slightly toward you. Repeat with right strip, overlapping the left strip. Repeat with remaining strips, going from left to right to enclose the apple filling. Brush with remaining egg-water mixture, and sprinkle with granulated sugar.

Bake in preheated oven until pastry is crisp and golden, 15 to 18 minutes. Let cool 5 minutes. Slice and serve with ice cream, if desired. 

 

Ham & Cheese Puff Pastries

Found this on SL site here

 

3 Tbsp. Creole mustard
1 Tbsp. honey 
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
all-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten 

Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Stir together Creole mustard and honey in a small bowl; set aside.
Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal.
Brush top of each puff pastry with egg wash.
Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.

Bake in preheated oven until puff pastries are deep golden brown, 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven; cool slightly, about 5 minutes.

Transfer to a cutting board; cut each puff pastry crosswise into 5 pieces. Transfer to a serving plate. Garnish with additional thyme, and serve. 

 

Cinnamon Palmiers

Found in SL March 2024 issue here

All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator
1 large egg
3/4 cup granulated sugar
1 Tbsp. ground cinnamon

On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together sugar and cinnamon in a separate small bowl until combined. Brush pastry sheet with some of the egg, and sprinkle with half of the sugar mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg, and sprinkle with remaining sugar mixture.

Using a floured rolling pin, roll out to a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.

Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Let cool completely, about 15 minutes. Serve. 

Five Ingredient Morning Buns

Found in SL Jan/Feb 2026 issue here

1/3 cup packed dark brown sugar
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar

Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.

Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.

Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving. 

 

Easy Pumpkin Hand Pies

Original recipe found in All Recipes Holiday 2024 magazine.

 

1 tbsp butter

2 tsp pumpkin pie spice

1 cup canned pumpkin

1/3 cup packed brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 17.3 oz pkg frozen puff pastry dough, 2 sheets, thawed

1 egg

1 tbsp water

1 tbsp coarse sugar (turbinado)

 

Preheat oven to 400°F. Line a large cookie sheet with parchment paper.

Melt butter in a small saucepan over medium heat. Add pumpkin pie spice; cook until fragrant, about 30 seconds. Add canned pumpkin, brown sugar, vanilla, and salt. Heat until bubbling. Cook, stirring frequently, about 3 minutes. Remove from heat; let cool.

 

On a lightly floured work surface, roll out 1 puff pastry sheet to a 9x12" rectangle. Use a round cutter to cut 12 3" circle. Repeat with remaining puff pastry sheet.

OR cut into 12 equal squares and proceed.

 

For egg wash, beat together egg and water in a small bowl. Spoon 1 heaping tbsp pumpkin filling onto center of 12 dough circles/squares and brush edges with egg wash. Arrange remaining 12 circles/squares over filled circles/squares, stretching gently as needed to cover. Press or crimp edges to seal. Arrange filled pies on prepared cookie sheet. Brush tops with egg wash. Sprinkle with coarse sugar.

 

Bake until pastry is puffed and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely before serving. 

Cinnamon Palmiers

Original recipe found here.

Makes 24

⅓ cup white sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
¼ cup white sugar
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
 

Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper.
Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

Apple Croissants

Original recipe found here.

2 apples peeled and sliced thin (recommend using Honeycrisp, Fuji or Gala)
3 tablespoons sugar
3 - 4 teaspoons ground cinnamon
2 sheets frozen puff pastry thawed
egg wash: 1 egg slightly beaten + 1 teaspoon water
melted Nutella
serve with Bonne Maman's Fig Preserves

Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet. Set aside.
Wash, peel and cut your apples and set aside. Mix together the sugar + the cinnamon in a small bowl and set aside.
Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares. Place your apples towards the lower corner and sprinkle on the cinnamon and sugar mixture.
Roll the bottom flap up, covering the apples and tuck under and then roll the top flap down and tuck under. Next, gently bend the two ends of the croissant slightly downwards.
Repeat until all of your croissants are finished. Brush on the egg wash and then top with more of the cinnamon/sugar mixture. Bake for 23-25 minutes, or until the croissants are golden brown. Remove from the oven and let cool for a few minutes.
Drizzle on some melted Nutella, serve with the fig preserves and devour immediately. 

 

Puff Pastry with Ricotta, Pears & Walnuts

Original recipe is found here.

2 sheets frozen puff pastry thawed
1/4 cup fresh ricotta cheese
1 Bosc pear sliced crosswise
chopped walnuts
honey
organic hazelnut spread melted

Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!