We call it “Puff, the Magic Pastry.” With the help of a few quick-and-easy fillings, frozen puff pastry sheets become impressive appetizers—and these fabulous five can be made ahead and frozen, making them the busy cook’s answer to easy entertaining.

MAKE-AND-FREEZE PUFF PASTRY APPETIZERS

NOTE: All recipes call for 1 (17.3-ounce) package frozen puff pastry sheets, thawed according to package directions.

CHEESE STRAWS

Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. Unfold 1 sheet of puff pastry on a lightly floured surface. Lightly brush with 1 lightly beaten egg white; sprinkle with ½ teaspoon cracked black pepper and ¾ cup finely shredded four-cheese blend. Top with the other sheet of puff pastry. Using a rolling pin, lightly roll pastry sheets together to seal cheese between the puff pastry sheets. Cut pastry lengthwise into ½-inch wide strips. Gently twist each strip several times and place on prepared baking sheet, pressing down ends. Bake in the preheated oven for 18 to 20 minutes, or until pastry is golden. Transfer to a rack; cool completely. Makes about 20 cheese straws.

MAKE AHEAD: If desired, layer fully baked straws between sheets of waxed paper in an airtight container. Freeze up to 3 months. Just before serving, place straws on a parchment-lined baking sheet and bake in a preheated 400°F oven for 3 to 4 minutes.

CARAMELIZED ONION TARTLETS

Thinly slice 1 large red onion and 1 large yellow onion. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add onions. Sauté, while stirring, for 5 minutes; reduce heat to medium. Continue to sauté, stirring frequently, for 15 minutes, or until onions are soft and dark golden brown. Stir in 1 tablespoon balsamic vinegar. Preheat oven to 400°F. Unfold 1 sheet of puff pastry onto a lightly floured surface. Using a rolling pin, roll dough into a 10x9-inch rectangle. Cut rectangle into 20 (2 ½-inch) rectangles. Score all four sides of each rectangle about ⅛ inch from the edge. Pinch dough at corners to form shallow tartlets. Prick bottoms of each tartlet with a fork. Transfer tartlets to a baking sheet lined with parchment paper. Sprinkle a teaspoon of finely shredded Parmesan cheese over each tartlet; top with about a teaspoon of onion mixture. Sprinkle lightly with salt. Bake tartlets in the preheated oven for 12 to 14 minutes, or until the pastry is golden. Makes 20 tartlets.

MAKE AHEAD: If desired, layer baked tartlets between sheets of waxed paper in an airtight container. Freeze for up to 3 months. Just before serving, place tartlets on a parchment-lined baking sheet and bake in a preheated 400°F oven for 3 to 4 minutes.

SAUSAGE PUFFS

Unfold 1 pastry sheet on a lightly floured surface. Using a rolling pin, roll pastry into a 12x9-inch rectangle. Cut pastry lengthwise into 3 (3-inch) strips. Divide 1 pound of bulk Italian sausage into thirds. With lightly oiled hands, shape each third of the sausage into a 12-inch cylinder. Place one cylinder on the long edge of each pastry strip. Roll the pastry around the sausage; press seams and ends to seal. Cut each roll into 12 (1-inch) slices. Arrange slices evenly spaced on a parchment-lined baking sheet. Bake in a preheated 375°F oven for 15 to 18 minutes, or until the tip of an instant-read thermometer inserted into the center of the sausage centers reads 165°F and pastry is golden. Makes 36 puffs.

MAKE AHEAD: If desired, place unbaked slices on a baking sheet. Cover and freeze until firm. Remove slices from baking sheet and transfer to a zip-top plastic bag for up to 1 month. Before serving, preheat oven to 400°F. Bake frozen slices on a sided baking sheet for 20 minutes, or until the pastry is golden and the sausage is cooked through. Drain puffs on paper towels before serving.

PESTO SWIRLS

Unfold 1 sheet of puff pastry on a lightly floured surface. Brush the sheet with lightly beaten egg. Spread half of 1 (8-ounce) package softened cream cheese evenly over the pastry, spreading to within ½ inch of the edges. Spread cream cheese with ¼ cup pesto. Brush edges of pastry lightly with water. Starting at the short edge, roll pastry up like a jelly roll. Cut roll into 20 (½-inch) slices. Arrange slices evenly spaced on a parchment-lined, sided baking sheet. Bake in a preheated 375°F oven for 14 to 16 minutes, or until pastry is golden. Makes 20 pastry swirls.

MAKE AHEAD: If desired, place the slices, cut-side down, on a parchment-lined baking sheet. Cover and freeze until firm. Remove slices from baking sheet and transfer to a zip-top plastic bag for up to 1 month. Before serving, preheat oven to 400°F. Bake frozen slices on a sided baking sheet for 20 minutes, or until the pastry is golden.

MINI MEATBALL PIZZA PIES

Unfold 1 pastry sheet on a lightly floured surface. Using a rolling pin, roll the pastry into a 10-inch square. Cut the pastry into 12 (3x2 ½-inch) rectangles. Repeat with another sheet of puff pastry. Press the pastries into 24 (1 ¾-inch) mini muffin pan cups. Brush the inside of each cup with lightly beaten egg white. Place 1 fully cooked frozen meatball in each cup. Top each meatball with about a teaspoon of pizza sauce and 2 teaspoons finely shredded mozzarella cheese. Bake in a preheated 375°F oven for 15 to 16 minutes, or until pastry is golden and cheese is melted. Makes 12 appetizers.

MAKE AHEAD: If desired, place filled muffin pans in large zip-top plastic bags and freeze for up to 1 month. About 30 minutes before serving, preheat oven to 375°F and remove pizza pies from freezer. Bake in the preheated oven for 20 minutes, or until pastry is golden. Sprinkle each pie with about 2 teaspoons finely shredded mozzarella cheese; return to oven and bake for 2 to 3 minutes, or until pastry is golden and cheese is melted.