Frozen puff pastry gets a simple coat of fruity extra virgin olive oil and flaky sea salt before getting rolled and baked into the simplest, most delicious savory palmiers. More

This version is a quick take on the cake, made with store-bought puff pastry. The filling is cinnamon-sugar, and as a nod to its Southern state of residence, contains bourbon-poached golden raisins. This cake calls for a dried bean to be placed, so warn your guests prior to biting in lest you want a king or queen with a cracked tooth! More

These easy twists taste of everything you want at breakfast: sugar, butter, warming cinnamon and a hint of fruit. More

Simply spread with a creamy herbed mascarpone and layered with thinly sliced squash, this little tart baked up in about 15 minutes and can be cut into snack-sized wedges, served hot or at room temperature. But the real beauty of this recipe is its wonderful versatility; you can swap out any seasonal vegetables you'd like for the squash and match your cheeses and herbs accordingly. More

Puff pastry, while challenging to make, is a wonderful dough that yields light, buttery, flaky layers of shattering pastry. The layers are created by folding layers of butter between sheets of dough. When it bakes, the butter melts, releasing steam and making the dough puff up as the layers separate. This dough is great for making bar tarts, breakfast pastries, palmiers, and dozens of classic French confections. More

Just because the title of Yvette van Boven's cookbook is Home Made, it doesn't necessarily mean that everything has to be made from scratch. Her lovely Long Leek Pie uses store-bought puff pastry because, really, in some cases store-bought is just fine. This pie comes from the "On the Side" chapter, which is full of simple sides to accompany her DIY mains. More

In Israel, bourekas are the quick breakfast or lunch of choice. These savory pastries made their way to the Middle East by way of the Balkans and can be filled with all sorts of cheeses and veggies. Janna Gur, author of The Book of New Israeli Food, includes several boureka recipes representing many of the filling combinations and doughs that make this pastry so popular. More

Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and... More

The recipe's intro begins by saying, "after a gazillion hours in the kitchen, you'll emerge covered with flour, holding a platter of eighteen filled sweet rolls"—every bit of which was true but entirely worth every flour-covered second. Weinstein and Scarbrough's recipe was spot on, making for a perfectly light and flaky dough with countless layers of rich goat butter. More

These Puy Lentil Galettes showcase Ottolenghi's playful techniques and ability to combine simple ingredients into something entirely new and exciting. It was the lovely photo of these lentil-topped galettes that drew me into this recipe, but the idea of warm puff pastry topped with cool yogurt-y lentil salad was what got me into the kitchen. More