Puff Pastry Popovers

I almost feel a little guilty posting this recipe… it’s so quick and easy! It is such a timesaver on weeknights when you just don’t want to do much in the kitchen.

There’s another reason I love this one though. Y’all… I’m a freezer.

Will and I love to cook and with just the two of us eating dinner, we often have leftovers. Sure, leftovers sometimes make for great lunches the next day, but if I can, I like to package them up and freeze them. Our deep freeze is a collection of lasagnas, soups and gumbos, fruit juices, shredded chicken, pulled pork, chopped beef, the list goes on. If you are a freezer like me and love new ideas to use up those leftovers, the answer is….

Puff Pastry Popovers!

  • 1 (17.3-oz) package puff pastry, defrosted
  • 2 cups (½-¾ pound) leftover filling (shredded chicken, hamburger/taco meat, pulled pork, etc)
  • 1¼ cups shredded cheese, optional (cheddar, mozzarella, pepper jack, etc)
  • 1 egg, beaten
  • 1 T water

**You can easily half this recipe and use just one puff pastry sheet**

Preheat the oven to 400ºF and line two baking sheets with parchment paper. Trust me – you want those baking sheets lined!

This is the most difficult part of this recipe: defrosting the puff pastry. I would make this recipe probably multiple times a week… if I just remembered more often to take the dough out of the freezer! 🤷‍♀️ The sheets need to be defrosted and you can’t do that too quickly with a delicate dough like puff pastry – you’ll want to either move it to the fridge overnight or set it out on the counter a couple of hours before you want to cook. Once they are defrosted, just be a little gentle when handling the dough. You don’t want to smash or overwork the dough or you will lose the buttery flakiness that is puff pastry.

Unfold the pastry sheets on the parchment paper, one on each tray. Cut each sheet into 9 squares, just being a little careful to not cut all the way through your parchment paper. Spread the squares out across the baking sheet, giving each one a little room to groove.

Let’s talk about the filling a bit: you can use just about anything with this recipe. The first time I played with this recipe it was with some leftover pulled pork, as you can see in the second picture above. This time, I had some empanada filling in the freezer made of ground beef, potatoes and bell peppers that worked out really well and I just plain forgot about adding cheese in it (I know! Who forgets about cheese?!?!). Both were delicious and made for a very easy weeknight dinner. If your filling has a sauce, like chopped beef or pulled pork, know it may take a little longer to bake.

Arrange your filling of choice and some cheese, if using, diagonally down the center of the pastry squares, from one corner to the opposite corner. Fold the two empty corners of each square over the filling and press edges to seal, using a little of the egg wash on the corners to secure, if needed. 

Combine the egg and water, mixing really well. Brush each popover with a little egg wash – everywhere you see visible pastry. This helps to brown the pastry and cook it more evenly. For a little added flavor and sassiness, sprinkle a little seasoning over the top as a final touch – salt and pepper, sesame seeds, chili powder, paprika, whatever matches the flavor profile of your filling. When in doubt, salt and pepper always works!

Bake for 15-18 minutes, until GBD – golden brown and delicious! Serve them warm or at room temperature with sides for a full meal or on their own as a great appetizer or party snack! I promise – your family and friends will eat up this one!


Puff Pastry Popovers

  • 1 (17.3-oz) package puff pastry, defrosted
  • 2 cups (½-¾ pound) leftover filling (shredded chicken, hamburger/taco meat, pulled pork, etc)
  • 1¼ cups shredded cheese, optional (cheddar, mozzarella, pepper jack, etc)
  • 1 egg, beaten
  • 1 T water
  • **You can easily half this recipe and use just one puff pastry sheet**

Preheat the oven to 400ºF. 

Line two baking sheets with parchment paper.

Unfold the pastry sheets, one on each baking sheet.

Cut each sheet into 9 squares.

Arrange filling and cheese, if using, diagonally down the center of the pastry squares, from one corner to an opposite corner.

Fold two opposite corners of each square over the filling and press edges to seal, using a little of the egg wash on the corners to secure, if needed. 

Combine egg and water.

Brush each pastry with egg wash, sprinkle with salt and pepper.

Bake 15-18 minutes, until golden brown. 

Serve warm or at room temperature.

Easy Sticky Buns

sticky buns

It’s fall, y’all!

Regardless of the fact that we have yet to feel any brisk fall temperatures for more than half a day I feel that it is time to brush off those fall recipes. Why not start with a little morning treat?!

The hardest part of this recipe is having puff pastry on hand and remembering to thaw it out. The thawing out part… that tends to get me sometimes.  If you master those two hurdles, you are well on your way to an easy caramel treat.

Fair warning, these are full of butter and brown sugar.  But I’m pretty sure that’s what the start of fall calls for!  Try these out and let me know if you agree.


Easy Sticky Buns

Yield: 12 sticky buns

  • 12 T (1 ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ½ cup pecans, chopped
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 T unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 1 T ground cinnamon

Preheat the oven to 400.

Line a cookie sheet with parchment paper.  Spray a 12-cup muffin tin with nonstick spray and place it on the cookie sheet.

Whisk together the 12 tablespoons of room temperature butter and 1/3 cup brown sugar. I typically just work it all together with a fork until it is a smooth consistency. Drop a tablespoon or so into each of the 12 muffin cups. Scatter the pecans evenly over the butter mixture.

Lightly flour a cutting board or other surface and unfold one sheet of the puff pastry so that the folds are running left to right in front of you. This will help you roll the pastry up after it is filled. Brush the entire sheet with half of the melted and cooled butter. Sprinkle the dough with half of the brown sugar and half of the cinnamon.  If you’d like an added treat, sprinkle in some raisins, cranberries, other fruit or chocolate chips.  You can mix these up in many ways!

Starting with the edge closest to you, roll the dough up like a jelly roll.  End with the seam at the bottom of the roll.  Using a serrated knife, trim the uneven edges off of the roll, about 1/2 an inch.  Discard the scraps. Slice the roll in half, then slice each half into three equal pieces.

Place each piece of the roll, spiral side up, in 6 of the muffin cups.  Repeat this process with the second sheet of puff pastry.

IMG_2092

Bake the full tray for 30 minutes, until the sticky buns are golden brown on top and firm to the touch – but be careful! The caramel will be very hot!

IMG_2095

Set the tray on a potholder or rack and allow them to cool for 5 minutes only.  If the sticky buns cool too long before taking them out of the tray… they will very much stick to the pan. Turn the buns onto the parchment paper, easing any pecans and filling that hang behind onto the buns with a spoon.

Cool the sticky buns completely and enjoy! These are delicious at room temperature and reheat easily the next morning. 

sticky buns2


Full Recipe

Easy Sticky Buns

  • 12 T (1 ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ½ cup pecans, chopped
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 T unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 1 T ground cinnamon

Preheat the oven to 400.

Place a 12-cup muffin tin on a sheet pan lined with parchment paper.

Spray the tin with nonstick spray.

Whisk together the 12 T butter and ⅓ cup brown sugar.

Drop about 1 T of the mixture in each of the muffin cups.

Scatter the pecans evenly among the muffin cups on top of the butter mixture.

Lightly flour a wooden board or stone surface.

Unfold 1 sheet of puff pastry with the folds going left to right in front of you.

Brush the whole sheet with half of the melted butter.

Sprinkle the dough with half of the brown sugar and cinnamon.

Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about ½-inch and discard.

Slice the roll in half, then slice each half in thirds.

Place each piece, spiral side up, in 6 of the muffin cups.

Repeat the process with the second sheet of puff pastry.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Allow to cool for 5 minutes only.

Invert the buns onto the parchment paper, easing pecans and filling onto the buns with a spoon.

Cool completely.