Holiday Puff Pastry Snowflakes
Holiday Puff Pastry Snowflake Stacks ❄️ You can make the snowflakes ahead of time and prepare the day of Christmas. Add vanilla bean paste, apple pie spice or cinnamon for some extra Holiday cheer. Scroll down for the recipe!
To see my Fall Pumpkin Spice Puff Pastry Leaves Click here:
https://www.jessiedaye.com/all-recipes/2025/10/24/fall-puff-pastry-leaves
Holiday Puff Pastry Snowflakes
Qty: 4 tiered puff pastries
Ingredients
1 sheet Jus-Roll puff pastry
3” Snowflake cookie cutter: https://amzn.to/4rKaaGa
Edible Silver Pearls: https://amzn.to/48oL6Nj
1 cup heavy cream chilled
3 tablespoons powdered sugar (plus 1/2 cup for dusting)
1 teaspoon vanilla bean paste
1 teaspoon apple pie spice, optional
Directions
Roll out refrigerated puff pastry and use the leaf cookie cutter to make 12 snowflakes.
Preheat your oven to 400 F and transfer the puff pastry snowflakes to a parchment lined baking sheet. Use a fork to make holes all over the puff pastry leaves to help allow the steam out. They can be close together. Layer another piece of parchment on top of the puff pastry and place a full size baking sheet on top. Your puff pastry should be sandwiched between the two baking sheets. I placed a small baking dish on top to keep the baking sheet pressed down and to ensure I had a flat flakey puff pastry. Bake for 15 minutes sandwiched between the baking sheets then remove the top baking sheet and top piece of parchment and bake for another 5-7 minutes or until golden and flakey. Check your oven after three minutes to ensure they aren’t getting too brown. Allow to cool.
Add the heavy cream, powdered sugar, vanilla extract and spice (if desired) to a mixing bowl.
With an electric mixer, whip for 3-4 minutes, until stiff peaks form. Don’t over whip. Add to piping bag, fitted with round tip.
Pipe whipped cream on the first snowflake layer then add a second snowflake and pipe a second layer. Top with your third snowflake. Dust generously with powdered sugar. Serve.
