Puff Pastry

Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.

These individual puff pastry-topped chicken pot pies are the perfect comfort food for guests. Prepare the filling and cut out the pastry ahead to save time in the kitchen.

These stuffed waffles couldn't be easier; you don't even have to make batter! They combine the flakiness and flexibility of puff pastry with the golden brown, crispy exterior of a waffle. Use one of the suggested sweet or savory fillings below, or experiment with your favorite flavor combinations to make the puffles of your dreams.

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.

Tarte Tatin—Josh's all-time favorite dessert!—is a classic French upside-down apple tart that is prepared from start to finish in just one pan. It starts with sugar that cooks in the pan until it's caramelized, and then the apples are added and cooked until they are meltingly tender. The apple filling is then topped with pastry and the pan goes into the oven. The tarte is then inverted (to the delight of everyone watching) and served. While pie dough is the typical crust used for this tart, we've swapped in store-bought puff pastry for an easier preparation.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.

These upscale cheesesteak sandwiches feature flaky puff pastry instead of ordinary rolls. They’re easy to make, and even easier to enjoy!

Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.

Company coming? Here’s an easy and elegant breakfast or brunch idea that your guests will really enjoy. It features puff pastry shells filled with egg, cheese, bacon and chopped chives!

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.

It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to shield their intense feelings from the rest of the staff!

You can make puff pastry from scratch by following the recipes on page 653 or 654.

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.