18 Delicious Puff Pastry Shells Recipes for Every Occasion

Let’s talk about puff pastry shells—the unsung heroes of quick, versatile cooking that can turn any meal into a special occasion. Whether you’re whipping up a cozy weeknight dinner, crafting a show-stopping holiday appetizer, or simply indulging in some comfort food, these 18 delicious recipes are your ticket to effortless elegance. Ready to elevate your cooking game? Keep reading for inspiration that’s as flaky as it is flavorful!

Savory Spinach and Feta Puff Pastry Shells

A always delightful combination, these savory spinach and feta puff pastry shells are perfect for any occasion, offering a crispy exterior with a rich, flavorful filling.

Ingredients

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 10 oz fresh spinach, roughly chopped
• 1 cup feta cheese, crumbled
• 1/4 tsp freshly grated nutmeg
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp water

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry sheets on a lightly floured surface. Cut into 12 equal squares.
3. Press squares into a greased muffin tin, forming shells. Chill for 10 minutes.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
5. Add spinach to skillet, cook until wilted, about 3 minutes. Remove from heat.
6. Stir in feta and nutmeg into spinach mixture. Season with salt and pepper.
7. Spoon mixture into pastry shells. Fold corners over filling, pressing lightly to seal.
8. Whisk egg with water. Brush over pastry tops.
9. Bake for 20-25 minutes, until golden brown and puffed.
10. Let cool in tin for 5 minutes before serving.

Zesty and flaky, these shells boast a creamy spinach and feta center. Serve warm with a drizzle of balsamic glaze for an extra touch of elegance.

Sweet Apple Cinnamon Puff Pastry Shells

Kickstart your morning with these Sweet Apple Cinnamon Puff Pastry Shells, a perfect blend of crisp, buttery pastry and warm, spiced apples.

Ingredients

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 2 medium Granny Smith apples, peeled, cored, and finely diced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry sheets on a lightly floured surface to a 12-inch square. Cut into 4 equal squares.
3. In a medium bowl, combine diced apples, granulated sugar, and cinnamon. Toss to coat evenly.
4. Melt clarified butter in a skillet over medium heat. Add apple mixture, sauté for 5 minutes until apples soften slightly. Remove from heat.
5. Place a spoonful of apple mixture in the center of each pastry square. Fold corners to the center, pinching edges to seal.
6. Brush pastries with beaten egg. Sprinkle with turbinado sugar.
7. Bake for 15-18 minutes, until golden brown and puffed.
8. Remove from oven. Let cool on baking sheet for 5 minutes.

Relish the contrast of flaky pastry against the tender, cinnamon-spiced apples. Serve warm with a dollop of crème fraîche for an extra touch of indulgence.

Classic Chicken Pot Pie Puff Pastry Shells

Absolutely comforting and effortlessly elegant, these puff pastry shells filled with creamy chicken pot pie filling are a weeknight game-changer.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup chicken stock
• 1 cup frozen peas and carrots
• 1/2 cup diced yellow onion
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 6 puff pastry shells, baked according to package instructions

Instructions

1. Preheat oven to 375°F. Bake puff pastry shells as directed on package until golden and puffed. Set aside.
2. In a large skillet over medium heat, melt unsalted butter. Add diced yellow onion, cooking until translucent, about 3 minutes.
3. Whisk in all-purpose flour to form a roux, cooking for 2 minutes until golden.
4. Gradually pour in chicken stock and heavy cream, whisking constantly to avoid lumps.
5. Add shredded chicken breast, frozen peas and carrots, kosher salt, black pepper, and dried thyme. Simmer for 5 minutes until thickened.
6. Remove from heat. Carefully spoon the chicken mixture into the baked puff pastry shells.
7. Place filled shells on a baking sheet. Bake at 375°F for 10 minutes until bubbly.

Unbelievably flaky and rich, these shells offer a perfect bite with creamy filling and crisp pastry. Serve atop a salad for a light yet satisfying meal.

Rich Chocolate Hazelnut Puff Pastry Shells

Zesty and indulgent, these Rich Chocolate Hazelnut Puff Pastry Shells are a decadent treat perfect for any occasion. Combining the crunch of hazelnuts with the smooth richness of chocolate, they’re a surefire crowd-pleaser.

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1/4 cup roasted hazelnuts, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares.
3. Place 1 tbsp chocolate hazelnut spread in the center of each square. Fold corners to the center, pressing lightly to seal.
4. Brush tops with beaten egg. Sprinkle with granulated sugar.
5. Bake for 15-18 minutes, until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
6. While shells bake, warm heavy cream in a small saucepan over medium heat until just simmering. Remove from heat.
7. Stir in remaining chocolate hazelnut spread until smooth. Tip: For a thinner glaze, add more cream a teaspoon at a time.
8. Drizzle glaze over warm pastry shells. Sprinkle with chopped hazelnuts. Tip: Serve immediately for the best texture contrast.

Just out of the oven, these shells are irresistibly flaky with a gooey chocolate center. The hazelnuts add a delightful crunch, making them perfect for a brunch spread or as an elegant dessert.

Herbed Goat Cheese and Sun-Dried Tomato Puff Pastry Shells

Outstanding for any occasion, these puff pastry shells combine creamy herbed goat cheese with the intense flavor of sun-dried tomatoes for a bite that’s both elegant and easy.

Ingredients

• 1 package (17.3 oz) frozen puff pastry shells, thawed
• 4 oz herbed goat cheese, at room temperature
• 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 tbsp extra virgin olive oil
• 1/4 tsp freshly ground black pepper
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place thawed puff pastry shells on the prepared baking sheet, spacing them 2 inches apart.
3. Using a sharp knife, lightly score a 1-inch border around the top of each shell, being careful not to cut all the way through.
4. Brush the tops of the shells with the beaten egg, avoiding the scored border.
5. Bake for 15 minutes, or until the shells are golden brown and puffed.
6. Remove from oven and let cool for 5 minutes. Press down the centers of the shells with a spoon to create a well.
7. In a small bowl, mix the herbed goat cheese, sun-dried tomatoes, olive oil, and black pepper until well combined.
8. Spoon the cheese mixture into the wells of the puff pastry shells.
9. Return to the oven and bake for an additional 5 minutes, or until the cheese is slightly melted.
10. Remove from oven and let cool for 2 minutes before serving.

Kick up the flavor by serving these shells warm, where the creamy cheese contrasts beautifully with the crisp pastry. For a festive touch, garnish with a sprinkle of fresh herbs or a drizzle of balsamic glaze.

Lemon Curd and Blueberry Puff Pastry Shells

Summer desserts don’t get easier or more impressive than these Lemon Curd and Blueberry Puff Pastry Shells. Perfect for brunch or a sweet treat, they combine tangy and sweet flavors with a crisp, buttery base.

Ingredients

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 1 cup homemade or high-quality store-bought lemon curd
• 1 cup fresh blueberries, rinsed and dried
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar, for sprinkling
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares.
3. Place squares on the prepared baking sheet, spacing them 2 inches apart.
4. Using a sharp knife, score a 1/2-inch border around each square, being careful not to cut all the way through.
5. Brush the borders with the beaten egg, avoiding the center.
6. Sprinkle granulated sugar evenly over the egg-washed borders.
7. Bake for 15 minutes, or until the pastry is puffed and golden brown.
8. Remove from oven. If centers have puffed, gently press them down with a spoon.
9. Fill each shell with 2 tablespoons of lemon curd, spreading evenly within the borders.
10. Top with a handful of blueberries, arranging them neatly over the lemon curd.
11. Return to oven for 5 minutes to warm the filling.
12. Remove from oven. Dust with powdered sugar before serving.

These shells offer a delightful contrast between the crisp pastry and the creamy, fruity filling. Try serving them with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Beef and Mushroom Puff Pastry Shells

Delightfully savory and effortlessly elegant, these beef and mushroom puff pastry shells are a crowd-pleaser. Perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups cremini mushrooms, finely chopped
• 1/2 cup unsalted butter, clarified
• 1/4 cup all-purpose flour
• 1 cup beef stock, reduced-sodium
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 package (10 oz) puff pastry shells, frozen
• 1 egg, pasture-raised, lightly beaten

Instructions

1. Preheat oven to 400°F. Place puff pastry shells on a baking sheet lined with parchment paper. Brush tops with beaten egg. Bake for 15 minutes until golden brown. Let cool.
2. In a large skillet over medium heat, melt clarified butter. Add mushrooms, sauté until golden, about 5 minutes. Remove and set aside.
3. In the same skillet, cook ground beef until no longer pink, breaking it into small pieces. Drain excess fat.
4. Sprinkle flour over beef, stir to coat. Cook for 1 minute to remove raw flour taste.
5. Gradually add beef stock, stirring constantly to prevent lumps. Bring to a simmer.
6. Stir in heavy cream and thyme. Cook until sauce thickens, about 3 minutes. Add mushrooms back to skillet, mix well.
7. Carefully remove tops of baked puff pastry shells. Fill each shell with beef and mushroom mixture. Replace tops slightly ajar.
8. Serve immediately. The flaky pastry contrasts beautifully with the rich, creamy filling. For an extra touch, garnish with additional thyme leaves.

Perfectly balanced in texture and flavor, these shells offer a crispy exterior with a tender, savory interior. Consider serving atop a bed of arugula for a fresh contrast.

Pumpkin Spice Puff Pastry Shells

Craving a cozy autumn treat? These Pumpkin Spice Puff Pastry Shells blend warm spices with flaky pastry for a perfect seasonal bite.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 pasture-raised egg, lightly beaten
• 1 tbsp whole milk

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a 10×12-inch rectangle.
3. Cut pastry into 12 equal squares. Transfer to prepared baking sheet.
4. In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, cloves, and ginger until smooth.
5. Spoon 1 tsp pumpkin mixture into center of each pastry square.
6. Fold corners of each square toward center, pressing lightly to seal.
7. Whisk egg and milk in a small bowl. Brush over pastry shells.
8. Bake for 15-18 minutes, until golden brown and puffed.
9. Cool on wire rack for 5 minutes before serving.

Warm from the oven, these shells offer a crisp exterior with a spiced, tender filling. Serve dusted with powdered sugar or alongside vanilla bean ice cream for an indulgent twist.

Brie and Cranberry Puff Pastry Shells

Just when you thought puff pastry couldn’t get any better, these Brie and Cranberry Puff Pastry Shells come along. Perfect for any occasion, they’re a delightful mix of creamy and tart.

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 8 oz Brie cheese, rind removed, cubed
• 1/2 cup cranberry sauce, homemade or high-quality store-bought
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp water
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold puff pastry on a lightly floured surface. Cut into 12 equal squares.
3. Place a cube of Brie and a teaspoon of cranberry sauce in the center of each square.
4. Fold the pastry over the filling to form a triangle. Press edges to seal with a fork.
5. Transfer to the prepared baking sheet. Chill for 15 minutes to ensure flakiness.
6. Whisk together egg and water. Brush over pastry. Sprinkle with sugar.
7. Bake for 15-18 minutes, until golden and puffed. Cool slightly before serving.

Flaky, buttery pastry gives way to molten Brie and sweet-tart cranberry. Serve warm with a drizzle of honey for an extra touch of sweetness.

Caramelized Onion and Gruyere Puff Pastry Shells

Zesty yet comforting, these caramelized onion and Gruyere puff pastry shells blend savory sweetness with rich, melty cheese. Perfect for entertaining or a luxurious snack.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup Gruyere cheese, grated
• 1 tbsp fresh thyme leaves
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a 12-inch square. Cut into 4 equal squares. Transfer to prepared baking sheet.
3. Score a 1/2-inch border around each square with a sharp knife, being careful not to cut all the way through.
4. Brush borders with beaten egg. Bake for 15 minutes until puffed and golden.
5. While pastry bakes, heat butter and olive oil in a large skillet over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
6. Remove pastry from oven. Press down centers with a spoon. Divide caramelized onions among shells. Top with Gruyere and thyme.
7. Return to oven. Bake for 5 minutes until cheese is bubbly.
8. Let cool for 5 minutes before serving.

Rich, flaky pastry contrasts with the sweet, soft onions and sharp Gruyere. Serve warm with a crisp green salad for balance.

Raspberry and White Chocolate Puff Pastry Shells

These raspberry and white chocolate puff pastry shells are a delightful blend of sweet and tart, perfect for a quick yet elegant dessert.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup raspberry preserves
• 1/2 cup white chocolate chips
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface. Cut into 6 equal squares.
3. Place squares on the prepared baking sheet. Brush edges with beaten egg.
4. Spoon 1 tbsp raspberry preserves into the center of each square, leaving a 1/2-inch border.
5. Sprinkle 1 tbsp white chocolate chips over the preserves on each square.
6. Fold each square diagonally to form a triangle. Press edges firmly to seal with a fork.
7. Brush tops with remaining beaten egg. Sprinkle with granulated sugar.
8. Bake for 15-18 minutes, or until golden brown and puffed.
9. Transfer to a wire rack to cool for 5 minutes before serving.

Enjoy the flaky texture of the pastry contrasting with the gooey raspberry and melted white chocolate. Serve warm with a dusting of powdered sugar for extra sweetness.

Smoked Salmon and Cream Cheese Puff Pastry Shells

Ready to elevate your appetizer game? These smoked salmon and cream cheese puff pastry shells are a perfect blend of luxury and simplicity.

Ingredients

• 1 package (17.3 oz) frozen puff pastry shells, thawed
• 8 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 2 tbsp fresh dill, finely chopped
• 1 tbsp capers, drained
• 1 tsp lemon zest
• 1/2 tsp freshly ground black pepper
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Place puff pastry shells on a baking sheet lined with parchment paper.
2. Brush the tops of the puff pastry shells with the beaten egg for a golden finish.
3. Bake for 15-18 minutes, or until the shells are puffed and golden brown. Remove from oven and let cool slightly.
4. While the shells are baking, mix the softened cream cheese, chopped dill, lemon zest, and black pepper in a bowl until smooth.
5. Once the shells are cool enough to handle, gently remove the top center of each shell to create a cavity.
6. Fill each cavity with a spoonful of the cream cheese mixture.
7. Top each filled shell with a slice of smoked salmon and a few capers.
8. Serve immediately or chill in the refrigerator for up to 1 hour before serving for a firmer texture.

With their flaky pastry, creamy filling, and smoky salmon, these shells offer a delightful contrast of textures. For an extra touch, garnish with additional dill or a drizzle of honey.

Thai Curry Chicken Puff Pastry Shells

Perfect for a quick yet impressive appetizer, these Thai Curry Chicken Puff Pastry Shells blend spicy, creamy, and flaky textures in every bite.

Ingredients

• 1 cup cooked chicken breast, shredded
• 1/2 cup coconut milk, full-fat
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup frozen peas, thawed
• 1/2 cup carrots, finely diced
• 1 package (10 oz) puff pastry shells, thawed
• 1 egg, pasture-raised, lightly beaten
• 1 tbsp cilantro, finely chopped

Instructions

1. Preheat oven to 400°F. Place puff pastry shells on a baking sheet lined with parchment paper.
2. In a medium skillet over medium heat, combine coconut milk, Thai red curry paste, fish sauce, and brown sugar. Stir until smooth.
3. Add shredded chicken, peas, and carrots to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
4. Brush the tops of the puff pastry shells with the beaten egg. This ensures a golden finish.
5. Bake the shells for 15 minutes, or until they are puffed and golden brown.
6. Remove from oven and let cool for 2 minutes. Carefully remove the top of each shell to create a pocket.
7. Fill each puff pastry shell with the Thai curry chicken mixture. Garnish with chopped cilantro before serving.

Golden and flaky, these shells offer a delightful contrast to the creamy, spicy filling. Serve them on a platter with a side of sweet chili sauce for dipping, enhancing the flavors further.

Banana and Nutella Puff Pastry Shells

Here’s a quick, indulgent treat that combines creamy Nutella with ripe bananas in a flaky puff pastry shell. Perfect for breakfast or dessert.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup Nutella
• 2 medium ripe bananas, thinly sliced
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface. Cut into 6 equal squares.
3. Place 1 tbsp Nutella in the center of each square, leaving a 1/2-inch border.
4. Arrange banana slices over the Nutella. Brush edges with beaten egg.
5. Fold each square diagonally to form a triangle. Press edges to seal with a fork.
6. Transfer to the prepared baking sheet. Brush tops with remaining egg and sprinkle with sugar.
7. Bake for 15-18 minutes, until golden brown and puffed.
8. Cool on a wire rack for 5 minutes before serving.

These shells are irresistibly flaky with a gooey, chocolate-hazelnut center. Try serving warm with a scoop of vanilla ice cream for an extra decadent touch.

Roasted Vegetable and Pesto Puff Pastry Shells

Vibrant and versatile, these Roasted Vegetable and Pesto Puff Pastry Shells are a delightful blend of crispy, flaky pastry and rich, savory fillings.

Ingredients

• 1 package (17.3 oz) frozen puff pastry shells, thawed
• 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes), diced
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup basil pesto, homemade or store-bought
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Place thawed puff pastry shells on the prepared baking sheet, spacing them 2 inches apart.
3. In a bowl, toss diced vegetables with olive oil, sea salt, and black pepper until evenly coated.
4. Spread vegetables in a single layer on a separate baking sheet. Roast in preheated oven for 15 minutes, or until tender and slightly caramelized.
5. Brush the tops of the puff pastry shells with the beaten egg wash. Bake for 15 minutes, or until golden brown and puffed.
6. Remove shells from oven. Carefully cut off the tops and scoop out any excess dough inside to create a hollow center.
7. In a small bowl, mix ricotta cheese with Parmesan cheese. Spread 1 tbsp of basil pesto inside each pastry shell.
8. Spoon the ricotta mixture into the shells, followed by the roasted vegetables. Replace the tops of the shells.
9. Return to oven for 5 minutes to warm through. Serve immediately.

A harmonious contrast of textures and flavors, these pastry shells offer a crispy exterior with a creamy, vegetable-packed interior. For an elegant touch, drizzle with balsamic glaze or serve alongside a crisp green salad.

Peach and Almond Cream Puff Pastry Shells

Mouthwatering peach and almond cream puff pastry shells combine the sweetness of ripe peaches with the nutty richness of almond cream, all encased in a flaky, buttery shell.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 tsp pure almond extract
• 2 ripe peaches, thinly sliced
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and chilled butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll dough into a 1/4-inch thickness on a floured surface. Cut into 4-inch circles.
5. Transfer circles to the prepared baking sheet. Bake for 15-18 minutes, or until golden brown. Tip: Prick the dough with a fork before baking to prevent puffing.
6. While shells cool, whip heavy cream, granulated sugar, and almond extract to stiff peaks.
7. Once shells are completely cooled, split them horizontally. Fill with almond cream and top with peach slices.
8. Dust with powdered sugar before serving. Tip: For an extra crunch, sprinkle toasted almond slices on top.

Rich almond cream contrasts beautifully with the juicy peaches, while the pastry shell adds a satisfying crunch. Serve chilled for a refreshing summer dessert.

Spicy Sausage and Cheese Puff Pastry Shells

Perfect for a quick appetizer or a savory snack, these Spicy Sausage and Cheese Puff Pastry Shells combine heat, richness, and flaky texture in every bite.

Ingredients

• 1 package (1 lb) spicy Italian sausage, casings removed
• 1 cup sharp cheddar cheese, finely grated
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 package (17.3 oz) frozen puff pastry shells, thawed
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the spicy Italian sausage, breaking it into small crumbles, until fully browned, about 5-7 minutes. Drain excess fat.
3. Transfer the cooked sausage to a mixing bowl. Add sharp cheddar cheese, cream cheese, green onions, smoked paprika, garlic powder, and cayenne pepper. Mix until well combined.
4. Place thawed puff pastry shells on the prepared baking sheet. Brush the edges with lightly beaten egg.
5. Spoon the sausage and cheese mixture evenly into the center of each puff pastry shell.
6. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.
7. Remove from oven and let cool for 5 minutes before serving.

Best enjoyed warm, the flaky pastry contrasts beautifully with the creamy, spicy filling. Serve with a side of cool sour cream or a crisp green salad to balance the heat.

Matcha Green Tea and Red Bean Puff Pastry Shells

These Matcha Green Tea and Red Bean Puff Pastry Shells combine earthy matcha with sweet red bean paste in a flaky, buttery shell. Perfect for tea time or as a sophisticated dessert.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 tbsp matcha green tea powder
• 1/2 cup sweet red bean paste
• 1 pasture-raised egg, lightly beaten for egg wash
• 1 tbsp granulated sugar
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour, matcha powder, sugar, and sea salt.
3. Add chilled, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
5. Turn the dough onto a lightly floured surface. Roll out to 1/4-inch thickness.
6. Cut the dough into 12 equal squares. Place 1 tsp of red bean paste in the center of each square.
7. Fold the squares into triangles, sealing the edges with a fork. Brush the tops with beaten egg wash.
8. Bake for 15-18 minutes, or until the pastry shells are golden and puffed. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from oven and let cool on a wire rack for 5 minutes before serving. Tip: Serve warm to enjoy the contrast between the crisp shell and the soft, sweet filling.

Shells are flaky with a vibrant green hue, offering a balance of bitter matcha and sweet red bean. Try dusting with powdered sugar for an extra touch of sweetness.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Puff Pastry Shells Recipes offers just that—something for every occasion! Whether you’re planning a cozy brunch or a festive gathering, these recipes are sure to impress. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the inspiration on Pinterest and keep the culinary creativity going!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.