Apple Galette with Ginger Glaze

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Granny Smith apples, cored and thinly sliced (no more than 1/8 inch thick)
• (see "How to core an apple quickly" )
• 1 Tbs. unsalted butter, cut into small pieces
• 2 Tbs. granulated sugar
• 2 Tbs. apricot jam
• 1 Tbs. water
• 1-1/2 Tbs. finely chopped fresh ginger
• Pinch salt

Heat the oven to 425°F. On a lightly floured surface, roll the dough to a 13-inch square.

Trim off the corners to make a rough circle -- it doesn't need to be perfect.

Slide the dough circle onto a parchment-lined or nonstick baking sheet. Prick the dough all over. Arrange the apples in neat concentric circles, just barely overlapping the slices, leaving about a 1-inch border of pastry. Dot the apples with the butter and sprinkle with the sugar.

Fold the pastry edges up over the apples to make a 1-inch border. Bake until the dough is medium brown at the edges and underneath and the edges of the apples just begin to brown, 25 to 30 minutes. Slide onto a cooling rack.

As the galette cools, put the jam, water, ginger, and salt in a small saucepan over low heat (or in a glass bowl in the microwave) and heat gently until it just starts to bubble. Stir to blend and remove from the heat. Strain the jam glaze to remove the ginger pieces, or just push the ginger aside. With a pastry brush or a small spoon, lightly glaze the apples and the pastry edge. Serve the galette hot or warm.

Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

For the grilled corn salsa:

• 6 medium ears corn
• 3 Tbs. fresh lime juice (from 1 medium lime)
• 2 Tbs. sunflower or vegetable oil
• 2 Tbs. thinly sliced chives
• Kosher salt and freshly ground black pepper

For the poblano cream sauce:

• 3 medium poblano peppers
• 1 cup heavy cream
• 1 Tbs. sunflower or vegetable oil
• 1/2 cup small-diced white onion
• 2 medium cloves garlic, minced
• Kosher salt

For the empandas:

• 1/2 lb. lump crabmeat, picked over for shells
• 2 Tbs. thinly sliced scallion greens
• 1 Tbs. fresh lime juice
• Kosher salt and freshly ground black pepper
• 1 large egg
• 4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator

Make the grilled corn salsa:

Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire.

Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk.

Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack.

Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper.

Make the poblano cream sauce:

Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them.

In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm.

Make the empanadas:

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F.

Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper.

Beat the egg in small bowl with 1 Tbs. of water.

Cut each puff pastry sheet into four 3-1/2-inch squares. Drop 1 rounded Tbs. of the crab mixture in the center of each pastry square. With a pastry brush, brush two adjoining edges of each square with the egg and fold the opposite corner over to form a triangle, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking.

To serve:

Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.

Honey-Spice Walnut Tart

• 4 Tbs. unsalted butter, slightly softened
• 1/3 cup honey
• 2 Tbs. granulated sugar
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• Pinch salt
• 1 large egg
• 1 cup roughly chopped walnuts
• 1 sheet (about 9 oz.) frozen puff pastry, thawed

Heat the oven to 400°F. In a food pro­ces­sor or with a wooden spoon, blend the butter, honey, sugar, cinnamon, ginger, and salt until smooth. Add the egg and process or beat just until blended. Add the nuts all at once and process only until blended. The nuts should be chopped, but not so fine that the mixture becomes a smooth paste; you want some crunch left.

Cut the pastry sheet in half to make two strips about 9x4 inches. Roll one strip to 15x6 inches. Prick the entire ­surface of the strip with the tines of a fork. Slide the sheet onto a­ parchment-lined or nonstick baking sheet. Spread the center of the strip with half of the nut mixture, to within 1/2 inch of the long edges and all the way to the edge on the short ends. Fold the bare long edges 1/2 inch over the nut mixture and press firmly to stick; with the blunt edge of a table knife, make indentations into the long edges about 1/2-inch apart to crimp the border a bit. Repeat with the second pastry strip and the rest of the nut mixture.

Bake in the heated oven until the filling looks slightly dry on top and the ­pastry is deep golden brown on the edges and underneath, 19 to 21 minutes. Slide the tarts onto a rack to cool. Cut into four or five strips each and serve slightly warm.

Orange-Scented Mini Elephant Ears

Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 2/3 cup granulated sugar, divided
• 1 Tbs. finely grated orange zest
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. unsalted butter, melted

Put 1/3 cup of the sugar and the orange zest in a small bowl. Stir until blended and set aside.

Arrange a large piece of plastic wrap on the counter. Using a rolling pin, roll out the puff pastry on the plastic into a 10 x 15-inch rectangle. Sprinkle the top and bottom often and generously with the remaining 1/3 cup sugar to prevent sticking (you won’t use it all). Pour the melted butter onto the center of the dough and spread evenly with a small offset spatula. Sprinkle the reserved sugar-orange mixture evenly over the butter.

Cut the dough in half crosswise (you’ll have two 10 x 71/2-inch rectangles). Starting on one short side and using the plastic as a guide, roll up the dough jellyroll style to the center. Roll up the opposite side until the 2 rolls meet in the center. Pinch the rolls so they stick together. Repeat with remaining dough. Wrap the rolls and refrigerate until firm, about 45 minutes (for faster chilling, pop the wrapped rolls in the freezer).

Heat the oven to 425°F. Line 2 large cookie sheets with nonstick liners.

Arrange the rolls, seam side down on a cutting board and cut into 1/2-inch-thick slices. Arrange on the prepared cookie sheets about 1-1/2 inches apart. Bake until golden brown, about 14 minutes. Turn over and bake for another 1 to 2 minutes until golden brown. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 2 days.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Mushroom & Sun-Dried Tomato Pockets

These easy hors d'oeuvres are a great way to get the party started. The sun-dried tomatoes inject a tart counterpoint to the earthy mushroom filling and flaky puff-pastry wrapper.

• 1 small shallot or 1/4 medium onion (about 1 oz. total)
• 10 oz. cremini or white mushrooms, rinsed and dried; stems trimmed off
• 1 Tbs. vegetable oil
• 1 tsp. kosher salt
• Few dashes hot sauce (like Tabasco)
• 1 Tbs. finely chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 1 egg, beaten

Heat the oven to 425°F. Put the shallot or onion in a food processor and pulse until finely chopped. Add half of the mushrooms and pulse until very finely chopped (don't overprocess or the mushrooms will become a purée). Empty the workbowl, pulse the remaining mushrooms, and combine with the other mushrooms. (You can also do this by chopping everything finely with a knife.)

Heat the oil in a large skillet over medium high, add the mushroom mixture and salt, and sauté until all of the mushrooms' liquid has been released and evaporated completely, 8 to 10 minutes; the mixture should start to brown and stick around the edges. Season with the hot sauce. Remove from the heat, stir in the sun-dried tomatoes and Parmigiano; taste and adjust the seasonings.

Spread the filling on a plate and chill in the freezer while you prepare the pastry.

Lightly flour your work surface and roll the pastry sheet to a 10x15-inch rectangle. Prick the dough all over with a fork, and then cut it into four long strips, each 2-1/2 inches wide. Cut each of these strips into six equal pieces, to yield a total of twenty-four 2-1/2-inch squares.

Put a heaping teaspoon of the filling in the center of each square. Dab each corner with a little of the beaten egg and then bring all four corners up to the center and pinch well to fuse them together. You should have little square pouches, with some of the mushroom filling showing. If you have any egg left, you can brush it on the exteriors of the pockets.

Arrange the pockets on a parchment-lined or nonstick baking sheet and bake until they're puffed and deep golden on the sides and bottom and the pastry is no longer doughy 15 to 16 minutes. Let them cool on a rack for a few minutes and serve warm.

Goat Cheese, Lemon & Chive Turnovers

• 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
• 1/4 cup thinly sliced fresh chives
• 1/4 cup minced yellow onion
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Sesame Parmesan Twists

If you want to make these more than 2 hours ahead, store them in an airtight container.

• 2/3 cup (about 2-1/2 oz.) finely grated Parmigiano-Reggiano
• 1/4 cup (1-oz. jar) sesame seeds, lightly toasted
• 1/4 tsp. cayenne
• 1/4 tsp. chili powder
• 1/4 tsp. dried thyme leaves, crumbled
• Kosher salt
• 2 sheets (about 18 oz. total) frozen puff pastry, thawed
• 1 egg, beaten with a few drops water and a pinch of salt

Heat the oven to 425°F. In a small bowl, mix the Parmigiano, sesame seeds, cayenne, chili powder, thyme, and 1/2 tsp. salt. On a lightly floured surface, roll one of the pastry sheets to a 10x14-inch rectangle. Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips. Distribute half of the cheese filling over one strip and lay the second strip on top, egg wash side down. Press the strips together with the rolling pin to fuse the two sheets. Cut the strip crosswise into 28 strips 1/2 inch wide. Lift a strip, twist it three times, and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking. Repeat with the second pastry sheet and the remaining filling.

Bake the twists until they're puffed, light brown, and dry looking throughout, 12 to 14 minutes. Test one by biting it to make sure it isn't doughy in the center.

Let the twists cool on a rack and serve as soon as they're cool, or within a couple of hours if possible.

Chocolate-Cream Raspberry Napoleons with Chocolate Sauce

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 7 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped
• 1 pint whipping cream
• 1 tsp. pure vanilla extract
• 1/8 tsp. kosher salt
• 2 pints fresh raspberries (you’ll need at least 48 berries)
• 1/3 cup confectioners’ sugar for sprinkling (optional)

Heat the oven to 425°F. On a lightly floured surface, roll the pastry to a 13x14-inch rectangle. Prick the pastry all over put the ­pastry on a baking sheet that is at least 13x14 inches (lay a sheet of parchment on top if you have any) and lay a cooling rack or another heavy baking sheet on top so that it’s perfectly flat on the pastry and there are no gaps between the layer of pastry and the rack or sheet on top. Bake until the pastry is very deep golden brown all over, 15 to 25 minutes; it shouldn’t puff at all except possibly around the edges abit. Remove the rack and parchment, slide the pastry off the sheet, and let cool on a rack.

Meanwhile, put the chocolate in a ­stainless-steel bowl set over a sauce­pan half-full of water. Bring the water to a bare simmer and melt the chocolate. ­Remove the bowl from the heat. In one pour, add 2/3 cup of the cream. With a whisk or a rubber spatula, gently stir until the mixture is smooth and glossy (it will look ­curdled at first). Stir in the vanilla and salt. Pour 3/4 cup of the chocolate mixture into a measuring cup and reserve it as the sauce.

Whip the remaining 1-1/3 cups cream until it forms soft peaks and then slowly pour in the remaining chocolate mixture (you should have about 1/4 cup) while continuing to beat. Stop when the cream just holds firm peaks; don’t overbeat or the cream will look and feel lumpy.

When the pastry is cool, using a sharp knife, trim the edges all around to make an even 12-inch square. Cut the square into sixteen 3-inch squares. Put eight pieces on eight dessert plates. Sift the confectioners’ sugar, if using, over the remaining pieces. Spoon a generous 1/3-cup of the chocolate cream onto each bottom piece and arrange the raspberries in three neat rows on top. Top with the remaining pastry pieces. Loosen the chocolate sauce to a flowing consistency by stirring in a few tablespoons of very hot water. Drizzle the chocolate sauce in a zigzag pattern over each napoleon and serve, passing more sauce at the table. 

Chocolate-Cream Raspberry Napoleons with Chocolate Sauce

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 7 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped
• 1 pint whipping cream
• 1 tsp. pure vanilla extract
• 1/8 tsp. kosher salt
• 2 pints fresh raspberries (you’ll need at least 48 berries)
• 1/3 cup confectioners’ sugar for sprinkling (optional)

Heat the oven to 425°F. On a lightly floured surface, roll the pastry to a 13x14-inch rectangle. Prick the pastry all over put the ­pastry on a baking sheet that is at least 13x14 inches (lay a sheet of parchment on top if you have any) and lay a cooling rack or another heavy baking sheet on top so that it’s perfectly flat on the pastry and there are no gaps between the layer of pastry and the rack or sheet on top. Bake until the pastry is very deep golden brown all over, 15 to 25 minutes; it shouldn’t puff at all except possibly around the edges abit. Remove the rack and parchment, slide the pastry off the sheet, and let cool on a rack.

Meanwhile, put the chocolate in a ­stainless-steel bowl set over a sauce­pan half-full of water. Bring the water to a bare simmer and melt the chocolate. ­Remove the bowl from the heat. In one pour, add 2/3 cup of the cream. With a whisk or a rubber spatula, gently stir until the mixture is smooth and glossy (it will look ­curdled at first). Stir in the vanilla and salt. Pour 3/4 cup of the chocolate mixture into a measuring cup and reserve it as the sauce.

Whip the remaining 1-1/3 cups cream until it forms soft peaks and then slowly pour in the remaining chocolate mixture (you should have about 1/4 cup) while continuing to beat. Stop when the cream just holds firm peaks; don’t overbeat or the cream will look and feel lumpy.

When the pastry is cool, using a sharp knife, trim the edges all around to make an even 12-inch square. Cut the square into sixteen 3-inch squares. Put eight pieces on eight dessert plates. Sift the confectioners’ sugar, if using, over the remaining pieces. Spoon a generous 1/3-cup of the chocolate cream onto each bottom piece and arrange the raspberries in three neat rows on top. Top with the remaining pastry pieces. Loosen the chocolate sauce to a flowing consistency by stirring in a few tablespoons of very hot water. Drizzle the chocolate sauce in a zigzag pattern over each napoleon and serve, passing more sauce at the table. 

Orange-Scented Mini Elephant Ears

Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 2/3 cup granulated sugar, divided
• 1 Tbs. finely grated orange zest
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. unsalted butter, melted

Put 1/3 cup of the sugar and the orange zest in a small bowl. Stir until blended and set aside.

Arrange a large piece of plastic wrap on the counter. Using a rolling pin, roll out the puff pastry on the plastic into a 10 x 15-inch rectangle. Sprinkle the top and bottom often and generously with the remaining 1/3 cup sugar to prevent sticking (you won’t use it all). Pour the melted butter onto the center of the dough and spread evenly with a small offset spatula. Sprinkle the reserved sugar-orange mixture evenly over the butter.

Cut the dough in half crosswise (you’ll have two 10 x 71/2-inch rectangles). Starting on one short side and using the plastic as a guide, roll up the dough jellyroll style to the center. Roll up the opposite side until the 2 rolls meet in the center. Pinch the rolls so they stick together. Repeat with remaining dough. Wrap the rolls and refrigerate until firm, about 45 minutes (for faster chilling, pop the wrapped rolls in the freezer).

Heat the oven to 425°F. Line 2 large cookie sheets with nonstick liners.

Arrange the rolls, seam side down on a cutting board and cut into 1/2-inch-thick slices. Arrange on the prepared cookie sheets about 1-1/2 inches apart. Bake until golden brown, about 14 minutes. Turn over and bake for another 1 to 2 minutes until golden brown. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 2 days.

Sesame Parmesan Twists

If you want to make these more than 2 hours ahead, store them in an airtight container.

• 2/3 cup (about 2-1/2 oz.) finely grated Parmigiano-Reggiano
• 1/4 cup (1-oz. jar) sesame seeds, lightly toasted
• 1/4 tsp. cayenne
• 1/4 tsp. chili powder
• 1/4 tsp. dried thyme leaves, crumbled
• Kosher salt
• 2 sheets (about 18 oz. total) frozen puff pastry, thawed
• 1 egg, beaten with a few drops water and a pinch of salt

Heat the oven to 425°F. In a small bowl, mix the Parmigiano, sesame seeds, cayenne, chili powder, thyme, and 1/2 tsp. salt. On a lightly floured surface, roll one of the pastry sheets to a 10x14-inch rectangle. Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips. Distribute half of the cheese filling over one strip and lay the second strip on top, egg wash side down. Press the strips together with the rolling pin to fuse the two sheets. Cut the strip crosswise into 28 strips 1/2 inch wide. Lift a strip, twist it three times, and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking. Repeat with the second pastry sheet and the remaining filling.

Bake the twists until they're puffed, light brown, and dry looking throughout, 12 to 14 minutes. Test one by biting it to make sure it isn't doughy in the center.

Let the twists cool on a rack and serve as soon as they're cool, or within a couple of hours if possible.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Feta & Dill Galette with Lemony Spinach Salad

• 2 large eggs
• 1/3 cup crème fraîche or heavy cream
• 2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
• 1 tsp. lightly packed, finely grated lemon zest
• 1/2 tsp. kosher salt; more for the salad
• Freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
• 4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice; more to taste

Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, whisk the eggs, crème fraîche or cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper.

On a lightly floured surface, gently roll out the puff pastry until it measures about 11 by 13 inches. Line a rimmed baking sheet with parchment or a silicone baking mat. Lay the pastry on the baking sheet, wet the edges with water, and fold over a 3/4-inch border, mitering the corners for neatness. Distribute the feta evenly within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn't slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside, and the filling is golden brown, 18 to 20 min.

Slide the galette off the pan and onto a rack to cool until still warm but not hot. Move the galette to a cutting board and cut into four rectangles, so that each piece gets some border. Put the four pieces on plates.

In a large bowl, toss the spinach and dill sprigs (if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of galette and serve immediately.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Goat Cheese, Lemon & Chive Turnovers

• 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
• 1/4 cup thinly sliced fresh chives
• 1/4 cup minced yellow onion
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Brown Sugar & Brandy Pear Turnovers

• 2 Tbs. chopped dried cranberries
• 2 Tbs. brandy or Cognac
• 2 Tbs. unsalted butter
• 1 Tbs. packed dark brown sugar
• 1 lb. ripe pears (like Anjou, Comice, or Bartlett), cut into 12-inch chunks
• Pinch salt
• 2 tsp. fresh lemon juice
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. heavy cream (optional)

Heat the oven to 425°F. Put the cranberries and brandy or Cognac in a small bowl and let soak while you prepare the other ingredients. Melt the butter in a wide, heavy-based skillet over medium-high heat. Add the brown sugar and cook, stirring, until the mixture is bubbly, about 2 minutes. Add the pears and salt. Continue cooking over medium-high heat until most of the pears’ liquid has been released and cooked off, 4 to 5 minutes. Add the cranberries and brandy and keep cooking and stirring until the pears are just surrounded by a syrupy glaze, about another 3 minutes. Add the lemon juice and stir to blend. Spread the filling in a thin layer on a plate or baking dish and chill in the freezer while you roll the dough.

On a lightly floured surface, roll the dough to a 12-inch square and cut it into four even squares. Put one-quarter of the filling into the center of a square, dab the edges of the dough lightly with water, fold over to make a triangle, and press the edges together very firmly to seal. Transfer to a ­­parchment-lined or nonstick baking sheet. Repeat with the other three turnovers. Cut three 1-inch slashes in each turnover for steam to vent. Brush the tops of the turnovers with the cream, if using. Bake ­until they’re deep golden brown on the top and bottom and the pastry no longer seems doughy in the center, 18 to 22 minutes. Let them cool for a few minutes and then serve warm.