Delicious Puff Pastry Snowflake Appetizer

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If you ask me, puff pastry snowflakes are one of those recipes that look way harder than they actually are.

This pull-apart pastry makes a fun centerpiece for holiday gatherings, with its swirled layers and golden-brown edges. The flaky dough twists and turns to create a pattern that reminds you of winter’s first snowfall.

Each piece pulls away easily, making it perfect for sharing at the table. A sprinkle of powdered sugar on top gives it that extra special touch, like fresh snow dusting the branches of pine trees.

It’s a cozy treat that brings smiles to faces, especially on chilly winter days when you’re gathered around with family and friends.

What Kind of Puff Pastry Should I Use?

Store-bought puff pastry is perfectly fine for this recipe, and you’ll find it in the freezer section of most grocery stores. The two main brands you’ll typically see are Pepperidge Farm and Dufour – both work great, though Dufour tends to be a bit more expensive because it’s made with all butter. Just make sure to thaw your puff pastry in the fridge overnight or for about 4 hours at room temperature until it’s pliable but still cool. If your pastry gets too warm, it’ll be sticky and hard to work with, so keep it in the fridge until you’re ready to use it. When unfolding the sheets, be gentle to avoid any cracks or tears in the dough.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting great results:

• Puff pastry: This is the star ingredient that can’t really be substituted – you need real puff pastry for those nice, flaky layers. Store-bought is totally fine, but make sure it’s butter-based puff pastry for the best taste.
• Cookie spread: If you can’t find cookie spread (like Biscoff or Speculoos), you have several tasty options! Try Nutella, peanut butter, almond butter, or even a thick chocolate spread. Just make sure whatever you use isn’t too runny.
• Egg wash: For the egg and heavy cream wash, you can use just a beaten egg, or mix the egg with milk instead of cream. In a pinch, you could brush with just milk, but you won’t get quite the same golden shine.
• Powdered sugar: The powdered sugar is mainly for looks, so you could skip it, or try a light sprinkle of granulated sugar before baking for a bit of sparkle. Just don’t use granulated sugar after baking as it won’t stick.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if your pastry gets too warm, it becomes sticky and difficult to handle, while too cold pastry will crack and break when you try to shape it. For best results, let your pastry thaw in the refrigerator overnight and work with it when it’s cool but pliable, around 40°F.

Spreading the cookie butter too thick or too close to the edges is another common mistake that can lead to messy leaks during baking – aim for a thin, even layer and leave a 1/2-inch border around the edges to allow for proper sealing.

Don’t skip the egg wash step, as it’s crucial for achieving that golden-brown finish, but be careful not to let excess egg wash drip down the sides of your pastry, which can prevent it from rising properly.

For the cleanest cuts when creating your snowflake design, use a sharp knife and decisive, straight-down motions rather than dragging the blade, which can seal the layers and prevent proper puffing.

What to Serve With Puff Pastry Snowflake?

This sweet and flaky pastry makes a perfect centerpiece for your holiday brunch or afternoon coffee gathering! Since it’s pretty rich on its own, I like to pair it with a hot beverage like coffee, tea, or hot chocolate to balance out the sweetness. For breakfast or brunch, serve it alongside some fresh fruit like berries or sliced oranges to add a bright, fresh element to the plate. If you’re hosting a dessert party, you can add a small scoop of vanilla ice cream or whipped cream on the side – though honestly, this pastry is totally delicious all by itself!

Storage Instructions

Keep Fresh: Once your puff pastry snowflake has cooled completely, place it in an airtight container at room temperature for up to 2 days. If you live in a warm climate, it’s better to pop it in the fridge where it’ll stay good for up to 4 days. Just keep in mind that the pastry might lose some of its crispiness over time.

Make Ahead: You can prepare the snowflake design up to 24 hours in advance! Just assemble it, cover with plastic wrap, and keep it in the fridge until you’re ready to bake. When it’s time to bake, brush with the egg wash and pop it in the oven – no need to bring it to room temperature first.

Serve Again: To bring back some of that fresh-baked magic, warm your pastry snowflake in a 300°F oven for about 5-7 minutes. This will help crisp up the layers again. Just watch it carefully to avoid over-browning!

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 2 sheets puff pastry (thawed)
• 2/3 cup smooth or crunchy cookie spread
• 1 large egg
• 1 tablespoon heavy cream
• Powdered sugar (for sprinkling)
• Optional: extra cookie spread, melted for drizzling

Step 1: Prepare the Puff Pastry

Roll out a sheet of puff pastry on a sheet of parchment paper.

Lightly roll it out to ensure an even thickness.

Place a 9-inch round pan or plate on top of the puff pastry and use a paring knife to cut it into a circle.

Discard the scraps or set them aside for another use.

Step 2: Spread the Cookie Butter

Use an offset spatula to spread ⅔ cup of cookie butter over the top of the puff pastry, making sure to leave a ¼-inch border along the outer edge.

If the cookie butter is too thick to spread easily, microwave it for 10-20 seconds to loosen it up.

Step 3: Layer and Seal the Pastry

Roll out the second sheet of puff pastry and cut it into a 9-inch circle just as you did with the first.

Carefully place this second circle on top of the cookie butter-covered pastry.

Gently press down around the edges to seal the two sheets of pastry together.

Step 4: Cut and Shape the Pastry

Position a small pinch bowl upside down in the center of the pastry as a guide.

Use a paring knife or a pizza cutter to cut the pastry into quarters, cutting only up to where the bowl ends.

Further divide each quarter into four equal strips, resulting in 16 strips in total.

To create a snowflake shape, take two adjacent strips and twist them away from each other three times, then press the ends together firmly to form a point.

Repeat with all strips.

Step 5: Apply Egg Wash and Bake

In a small bowl, whisk together 1 large egg and 1 tablespoon of heavy cream.

Brush this egg wash over the entire top of the pastry.

Preheat your oven to 375°F and transfer the prepared pastry to the oven.

Bake for 35-40 minutes, or until the pastry is golden brown and puffed up, allowing for some filling to ooze out if necessary.

Step 6: Cool and Serve

Remove the pastry from the oven and let it cool on a wire rack for about 10 minutes.

To add a snowy effect, dust the top with confectioner’s sugar before serving.

Enjoy your beautifully shaped and delicious cookie butter puff pastry snowflake!