Yes, our editors love to cook, but sometimes we need to get dinner on the table ASAP. In these moments, we look to kitchen helpers, humble ingredients that can quickly form the base of full-on delicious meals. Each month, we’ll be giving you fuss-free recipe ideas to call upon any day of the week. This month, it’s all about puff pastry.

Reliable and versatile, a box of frozen puff pastry forms the base of party snacks, breezy weeknight dinners, and showstopping desserts. From party samosas to a hearty turkey pot pie, here are all the ways our editors make an impressive dish out of the ready-to-bake sheets.

Spanakopita twists

This Spinach and Feta Tarte Soleil makes hosting feel easy. Your guests will think you folded and rolled out dough all day, when in reality, the whole thing is ready in 30 minutes. It’s engaging—everyone can pull off their own spanakopita-esque twist from this giant circle of buttery puff pastry. It’s also adaptable; I’ve filled the puff with chocolate-hazelnut spread and dusted it with powdered sugar. I’ve also made a pesto and Parmesan wheel with marinara dipping sauce. Follow the puff pastry prep in the recipe and choose your own adventure. —Jaia Clingham-David, research fellow

Quick Brie galette

As the holiday season looms, you’ll typically find a box or two of frozen puff pastry tucked away in my freezer. They’re great for fast apps or sweet tarts, but lately, I’ve been using the pastry to make a galette for dinner. It takes 5 minutes to prep and is slicked with fig jam (I sometimes do apricot) and planks of Brie. As it bakes, the ingredients bubble up and turn molten. I like to serve it with a vinegary arugula salad piled on top (and spilling over the sides) to meal-ify the whole thing. —Nina Moskowitz, associate editor, cooking

Portable hand pies

For a quick portable dessert or snack, I use puff pastry to make sweet-and-savory hand pies. I roll out sheets of the pastry and cut them into equal sections, filling one side with a layer of chèvre, some caramelized onions, and fig jam. I seal the sides with a pastry cutter and brush them with a little egg wash before docking the pies with a fork. If I want to give them a bit more zhuzh, I’ll press fresh herbs such as rosemary or thyme into the crust before baking. —Jamila Robinson, editor in chief of Bon Appétit and Epicurious

Party samosas

When it comes to dinner parties, I like to make dishes that look impressive but don’t cause any stress. Puff pastry is my helping hand for making samosas. Instead of using a traditional dough, I spread out the sheets and cut them into rectangles, then manipulate the dough into funnel-like triangles. Filled with warmly-spiced potatoes and peas, they bake until shatteringly crisp. I also love to make a lamb keema version. —Urmila Ramakrishnan, associate director of social media

Juicy tomato tart

When I want something quick and easy, I usually turn to produce on its last legs and freezer items to make a meal out of nothing. If I have tomatoes, I’m halfway there; I grab a box of puff pastry and am ready to cook. I start by letting the dough thaw, then I roll it out gently. After scoring the edges to create a crust and poking holes in the center so it won’t puff up too much, I mix ricotta with cottage cheese (for some extra protein), lemon zest and juice, plus garlic. This gets spread in the center of the pastry, then topped with juicy slices of tomato. Sometimes I’ll sprinkle over caramelized shallot, or slivers of fresh garlic and basil. A brush of egg wash, bake, and 20 minutes later, you have a beautiful tomato tart. —Abi Lieff, assistant to the editor in chief

A trick to finishing soups

Whenever my soup or stew is feeling a little unfinished, I turn to frozen puff pastry. Sliced into generous squares, scored, egg washed, and baked off, it transforms any steaming bowl of comfort food into a dinner party-worthy main dish. The golden brown, flaky squares create beautiful and delicious little toppers that instantly elevate everyone’s bowl. Sure, you could get precise about it and make former test kitchen editor Zaynab Issa’s fantastic Turkey Pot Pie With Puff Pastry Crust, but why not enjoy faux pot pie indulgence on any and every creamy mushroom or broccoli and cheddar soup you make? —Kelsey Jane Youngman, senior service editor

Pastry please