Recipes for "puff pastry"

Mix flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.

Place butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.

On a lightly floured surface, roll out dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out dough again, taking care not to let butter break through dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn.'' Rotate dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place dough on a baking sheet and mark it with two pokes from your finger (two turns). Cover in plastic wrap and refrigerate for at least 30 minutes.

Repeat this rolling, folding, and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 turns. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.

If you want, start with chilled Brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.

Simply Recipes / Annika Panikker

On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the Brie round or wedge on top of the dough.

Simply Recipes / Annika Panikker

Spread the jam on the Brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Bake at 350°F for 30 minutes. The pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers or apple slices.

Did you love this recipe? Let us know with a rating and review!

Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter: Remove the frozen puff pastry from its packaging and defrost it on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.

Set the oven rack to the middle position. Preheat it to 400ºF. Line two baking sheets with parchment paper and set them aside.

In a small bowl, combine the mustard, mayonnaise, basil, oregano, thyme, and rosemary. Set it aside.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

In a small bowl, whisk the egg and water. Set it aside.

Simply Recipes / Jessica Gavin

Lightly dust your countertop with flour. Gently unfold the defrosted puff pastry on it. If the surface of the puff pastry feels sticky, lightly dust it with flour.

Use a rolling pin to roll the puff pastry into a 12x10-inch rectangle. The long (12-inch) edge should be closest to you.

Simply Recipes / Jessica Gavin

Using the back of a spoon or an offset spatula, evenly spread the herb spread over the puff pastry, making sure to leave a 1/2-inch border.

Evenly lay the slices of prosciutto horizontally on top of the herb mixture trying not to overlap them too much. Evenly sprinkle parmesan cheese all over the prosciutto.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Brush the top 1/2-inch border with the egg wash to help seal the dough.

Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape. Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart.

Lightly brush the sides and the tops of each pinwheel with the egg wash.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Bake the pinwheels, one baking sheet at a time, until golden brown, 14 to 16 minutes.

Bake the second baking sheet.

Simply Recipes / Jessica Gavin

Garnish with herbs if desired and serve warm or at room temperature.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Jessica Gavin

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll a well-chilled puff pastry sheet into an approximate 11 to 12-inch round. Trim edges into a circle shape, and transfer to the lined baking sheet.

Stir cherries, brown sugar, cornstarch, cinnamon, almond extract, and salt together in a bowl until cherries are well coated. Spoon cherry mixture into the center of the pastry, leaving a 2-inch border. Lift up edges of the crust, and fold around, overlapping the cherry mixture.

Whisk egg and water into an egg wash, brush edges of the pastry, and sprinkle with turbinado.

Bake in the preheated oven until cherries are tender and crust is golden brown, 23 to 30 minutes. Warm marmalade in the microwave until melted, 15 to 20 seconds, and drizzle over the cherries to glaze.

Allow to cool for about 15 minutes before cutting into wedges to serve.

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

Unfold thawed puff pastry on the prepared sheet pan and cut into 6 equal rectangles. Score each rectangle about 1/2-inch from edges on all four sides, being careful not to cut all the way through the pastry. Prick the pastry all over inside the score marks with a fork.

In a small bowl, stir together cream cheese, sugar, milk, and lemon zest until mixture is smooth and sugar has dissolved.

Divide cream cheese mixture evenly among puff pastry rectangles. Using a small offset spatula or a dinner knife, spread the cream cheese mixture over pastry up to the scored edge. Top each pastry with 1 tablespoon fruit preserves; garnish with fresh fruit.

Bake in the center of the preheated oven until the crust is flaky and lightly browned, 15 to 18 minutes. Remove to cool on a rack for about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Season salmon fillets with onion powder, garlic powder, and seasoned salt.

Divide 1/2 spinach between two sheets puff pastry; mound in the center. Place 1 salmon fillet on top of each spinach mound. Divide and spread pesto on salmon fillets; divide and top with remaining 1/2 spinach.

Moisten edges of puff pastry with water; fold to the center and seal the seams.

Bake in the preheated oven until pastry puffed and golden and salmon cooked through, 20 to 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.

Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.

Bake for 12 to 15 minutes, until golden brown.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.

Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.

Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.

Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.

Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.

Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.

Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.

Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.

Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.

Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.

Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.

Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.

Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.

Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.

Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.

Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.

Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.

Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.

Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.

Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.

Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.

Combine cream cheese, sugar, and cinnamon in a bowl; set aside.

Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.

Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.

Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.

Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.

Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.

Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl; mix in feta cheese until combined.

Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.

Spread 1/6 of the spinach mixture lengthwise in the center of puff pastry. Roll one side over the filling and brush other side with egg mixture. Roll over again to seal.

Brush top of roll with egg mixture and sprinkle with sesame seeds. Cut roll into 6 equal-sized rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.

Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.

Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.

Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.

Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.

Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.

Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.

Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.

Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.

Roll out puff pastry sheet and evenly cover with spinach and cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour or up to 24 hours.

Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.

Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the trunk. Brush with egg.

Bake in the preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.

On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.

Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.

To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

1. Preheat oven to 375° F. Line a baking sheet with parchment paper.

2. Unroll the puff pastry and brush the pastry with 1 tablespoon melted butter. Sprinkle with 1-2 tablespoons of cinnamon sugar. Crumble the goat cheese evenly over the pastry, then sprinkle over the cranberries.

3. Starting at the long end, roll the pastry up as tightly as possible (like a cinnamon roll). Brush the roll with the remaining melted butter. Then sprinkle the roll with cinnamon sugar to coat. Using a sharp knife, cut into 16 swirls.

4. Place the swirls on the prepared baking sheet and bake for 15-20 minutes or until the pastry is golden. Allow to sit on the pan for about two minutes before transferring to a serving plate. Serve warm.

1. Preheat oven to 375° F. Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil.

2. In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.

3. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about 1/2 cup of cheese over each sheet, then sprinkle with cayenne. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.

4. Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.

5. Bake 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, start checking the twists at around 30 minutes. Serve warm or at room temperature…though I love them warm!

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Unroll the puff pastry on a clean work surface. Brush the pastry with 1 tablespoon melted butter and then sprinkle with 1-2 tablespoons cinnamon sugar. Sprinkle the diced brie and cranberries evenly over the pastry.

3. Starting at the long end, roll the pastry up as tightly as possible (like a cinnamon roll). Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat. Using a sharp knife, cut into 16 swirls.

4. Place the swirls on the prepared baking sheet and bake 15-25 minutes or until the cheese is bubbly and the pastry golden, these are a little messy. Allow to sit on the pan about two minutes and before transferring to a serving plate. Serve warm.

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Toss together the asparagus, olive oil, salt and pepper.

3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown.

Transfer to the oven and bake 20-25 minutes or until golden brown.

4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat.

5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy!

1. Preheat the oven 350 degrees F.

2. In a medium bowl, combine the peaches, brown sugar, and vanilla.

3. Cut each sheet into 6 rectangles. Evenly divide the peach filling among half of the rectangles. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. Repeat until you have 6 tarts.

4. Place on parchment lined baking sheets and brush the tops of the tarts with water. Transfer to the oven and bake the tarts for 15 to 20 minutes or until puffed and deep golden brown. Let cool slightly.

and bake the tarts for 15 to 20 minutes or until puffed and deep golden brown. Let cool slightly.

6. Meanwhile, brown the butter on the stove. Let cool 5 minutes and then add the powder sugar, vanilla, cinnamon, and salt. If needed, add 1 tablespoon water at a time to thin the glaze as desired. Drizzle the glaze over the pop tarts. Enjoy!

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Lightly flour your work surface. Roll out puff pastry sheet into a 12x16-inch rectangle using a rolling pin, about ⅛ inch thin. Transfer the dough to the prepared baking sheet and fold over the edges to form a ½-inch wide crust.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Brush egg wash onto the puff pastry to help the sesame seeds and scallions adhere. Use a fork to poke holes all over the middle of the puff pastry. Score the inner edge of the crust with a paring knife.

Sprinkle sesame seeds liberally over the crust. then sprinkle salt and five spice powder evenly over the center of the puff pastry. (Sprinkle from higher up to make sure it’s evenly distributed.) Follow with a little over half of the scallions.

Pre-bake puff pastry in the preheated oven until puffed up and lightly browned, 20 to 22 minutes. Remove from the oven and use a spoon to make 6 indentations into the pastry evenly spaced apart. Crack an egg into each indentation.

Bake puff pastry and eggs for an additional 6 to 10 minutes, depending on how runny or firm you like your yolks. Keep in mind, they will continue to cook a bit after you take them out of the oven.

Mix soy sauce and chili oil, and drizzle evenly over the eggs. Top with the remaining scallions, cut into 6 pieces, and serve!

Thaw puff pastry sheets in the refrigerator for 3 to 4 hours, or at room temperature for 20 to 40 minutes; according to manufacturer’s directions. Pastry should be cold to the touch but pliable.

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

Sprinkle a work surface with 1 tablespoon flour. Spread the flour over about a 12-inch square area, and lightly flour a rolling pin.

To form sandwich bottoms, unfold 1 puff pastry sheet over the floured area and lightly roll out to about a 12x12-inch square. Using a sharp knife or pizza cutter, cut pastry into 9 equal squares, about 4x4 inches each. Place squares on the prepared pan.

Leaving a clear 1/2-inch border on all sides, brush the center of each square with about 1 teaspoon chipotle mayonnaise.

Fold a thin slice of deli beef to fit inside the border of each square. Top the deli beef with a 3-inch square slice of Cheddar cheese. Use the trimmings from cheese slices to complete all 9 squares.

To form sandwich tops, sprinkle the work surface with remaining flour, and flour the rolling pin again.

Unfold second puff pastry sheet on the floured work surface; roll out to a 12-inch square. Cut into 9 equal pieces.

Make an egg wash by whisking egg and 1 tablespoon water together with a fork, until white and yolk are fully incorporated.

Brush the 1/2-inch clear border on sandwich bottoms with egg wash. Carefully fit each top over sandwich bottoms, and crimp edges together with a fork. Brush tops of sandwiches with egg wash, and sprinkle with bagel seasoning.

Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool on a rack for 8 to 10 minutes. Serve warm.

Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour.

Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.

Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes.

Transfer dough to a floured work surface and roll into a ½-inch-thick rectangle that is about 10 ½ x 6 inches.

Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.

After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm before using, at least 1 hour or up to 2 days.

Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.

Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.

Bake in the preheated oven for 10 minutes.

Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.

Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.

Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.

Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Unroll puff pastry on a lightly floured surface and cut into 8 squares.

Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.

Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.

Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.