Puff Pastry Stacks are a charming and delightful treat that can add a touch of whimsy to any occasion. With their flaky layers and bright toppings, the stacks are sure to impress your guests while being surprisingly simple to create.
When making Puff Pastry Stacks, feel free to substitute the lemon curd with your favorite pudding flavor for a different twist. Allergies might be a concern, especially with the puff pastry, which typically contains gluten. For a gluten-free option, look for gluten-free puff pastry at specialty stores, and always check labels for nuts or dairy if they’re a concern.
Scones, Biscuits & Pastry
Puff Pastry Stacks Recipe
Ingredients
- 1 (17 ounce) package frozen puff pastry sheets (2 sheets)
- 1/3 cup lemon curd or 1/3 cup prepared pudding
- 1/3 cup honey, warmed
- green decorator sugar
- 8 raspberries or 8 maraschino cherries, halves
Instructions
- Thaw the pastry sheets at room temperature for about 30 minutes.
- Preheat your oven to 400º F.
- Unfold one pastry sheet on a lightly floured surface.
- Cut out 4 stars or any shape that fits your occasion using graduated cookie cutters (2-inch, 2½-inch, and 3-inch works well).
- Repeat the cutting process with the remaining pastry sheet.
- Arrange the stars on baking sheets, making sure they have space to puff up during baking.
- Bake for 10 minutes or until the pastries are golden brown.
- Once baked, remove the stars from the baking sheets and let them cool on a wire rack.
- To assemble the trees, start by placing the largest star pastry on a plate and topping it with 1 teaspoon of lemon curd or pudding.
- Next, add the medium star pastry on top, rotating it so the points of the stars do not line up.
- Repeat with 1 teaspoon of lemon curd or pudding and top with the smallest star, again rotating to misalign the points.
- Continue the process until all star pastries are stacked, creating 8 delightful trees.
- Drizzle honey over the stacked stars and sprinkle with green decorator sugar or any color you prefer.
- Finish off each tree with a raspberry or a maraschino cherry half on top.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: