I tried this viral upside-down pastry hack. Here's the recipe that will change your life

Scrolling through your social media feed, you've no doubt seen all manner of golden puff pastry nestled over a variety of sweet and savory fillings and baked to flaky perfection. It’s no surprise this unusual baking method has taken the internet by storm. The process is easy, the variations are endless and the result is a handheld treat that’s crisp, buttery and completely addictive.

The best part about the upside-down pastry hack is how foolproof it is. Because the pastry is cooked on top of the fillings, it bakes up flawlessly golden and crisp, never soggy or flimsy, every time.

And you can take them in any direction you want, no matter what you’re craving. In the mood for something sweet? Fill your pastry with Nutella and bananas or honey and apples. How about a savory option for a cocktail party? Try caramelized onions and thyme or little sausages and mustard. There’s no limit to what you can do on a single sheet pan.

That said, there are a few best practices to ensure an Instagram-worthy result every time.

Puff pastry tips

Thaw your puff pastry overnight in the refrigerator. This is the best way to ensure the dough is completely thawed (which prevents breaking), without being gummy. If you forget to thaw your pastry overnight, thaw it at room temperature for about 90 minutes before working with it.

Line your baking sheet with parchment paper. This is nonnegotiable. Since we start by placing the pastry “fillings” directly on the baking sheet, they must be on parchment paper or they will stick. Without the paper, your fillings will be left on the baking sheet when you lift the pastry from the pan.

Use a fork to seal the edges of the pastries. This ensures that your puff pastry doesn’t lift and it prevents your filling from completely oozing out. Note, some fillings may still trickle out (honey, softer cheeses), so don’t sweat it.

Brush your pastry with an egg wash before baking. An egg wash is a simple combination of egg and water and, when brushed on pastry before baking, it guarantees a polished, golden crust.

Don’t forget seasonings. When making savory pastries, don’t forget the aromatic herbs, salt and black pepper.

Cool your pastries before flipping. To prevent sticking and to ensure the fillings adhere to the dough, cool your pastries for about 2 minutes before flipping and serving.

Use a flat spatula to flip your pastries. This is especially important for getting under stickier ingredients; you want them on the pastry, not the parchment paper.

Get creative with the fillings, try:

• Fruit. Peaches, apples, pears, nectarines, pineapple, strawberries, blueberries and raspberries all make great choices. Just add some honey and powdered sugar and your sweet treat is complete.

• Vegetables. Try steamed asparagus, sautéed mushrooms or grilled zucchini. Add a sprinkling of parmesan cheese and herbs of choice.

• Meats. Consider sliced hot dogs with cheese and mustard or ketchup. Try breakfast sausage with maple syrup. Or pepperoni, salami or ham with provolone or Swiss. Another great option? Prosciutto, honey and cantaloupe melon.

• Seafood. Try smoked salmon with cream cheese and fresh dill.

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Recipe: Instagram-made-me-do-it upside-down pastries

Puff pastry is best when it’s hot and fresh from the oven. You can prep these pastries up to 12 hours in advance and refrigerate them. But bake just before serving. If you have leftovers, store them in an airtight container for up to 3 days. Reheat on a baking sheet in a 300 degrees Fahrenheit oven for 10 minutes. You can also reheat your leftover pastries in an air fryer for about 3 minutes.

Note: One sheet of puff pastry makes 6 upside-down pastries. The recipe below includes three variations: caprese, peach pie and cream cheese and olive. You can make all three, choose on, or make some of each. If you make all three options below, you will have 18 pastries.

Makes: 18 pastries (12 savory and 6 sweet)

Ingredients:

Pastry:

• 3 sheets puff pastry, thawed according to the package directions and cut into 6 rectangles each (for a total of 12 rectangles)

• 1 egg, lightly beaten with 1 teaspoon of water

Caprese filling:

• Olive oil

• Italian seasoning

• 2 Roma tomatoes, sliced crosswise into thin slices (about ⅛-inch thick)

• 6 teaspoons basil pesto

• 6 tablespoons shredded mozzarella cheese

• Grated parmesan cheese, for serving

• Balsamic glaze or balsamic reduction, for serving

• Fresh basil, for serving (optional)

Peach pie filling

• 2 firm but ripe peaches, pitted and thinly sliced

• 6 teaspoons honey

• Turbinado or sanding sugar (optional)

• Powdered sugar, for serving

Cream cheese and olive filling

• 6 tablespoons chopped or sliced pimento-stuffed olives

• 6 tablespoons cream cheese, regular or plant-based

• Freshly ground black pepper

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. To make the caprese pastries:

   1. Drizzle about ½ teaspoon of olive oil onto the parchment paper. Sprinkle ⅛ teaspoon of Italian seasoning over the oil and top with 2 to 3 slightly overlapping slices of tomato. Spoon 1 teaspoon of pesto onto the tomato slices. Top with 1 tablespoon of mozzarella cheese.

   1. Place the puff pastry rectangle on top of the ingredients and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges of the pastry, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 caprese pastries. Brush the pastries with the egg wash.

   2. Bake for 9 to 11 minutes, until the pastry is puffed up, golden and crispy.

   1. Remove from oven and allow to cool for 2 minutes before flipping over with a flat spatula. Sprinkle the top with parmesan cheese, drizzle with balsamic glaze and garnish with fresh basil (if using). Serve at once.

3. To make the peach pie pastries:

   1. Spoon 1 teaspoon of honey onto the parchment paper and top with 4 to 5 slightly overlapping peach slices.

   2. Place the puff pastry rectangle on top of the peaches and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges of the pastry, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 peach pie pastries. Brush the pastries with the egg wash. If desired, sprinkle the pastries with turbinado or sanding sugar.

   3. Bake for 9 to 11 minutes, until the pastry is puffed up, golden and crispy.

   4. Remove from oven and allow to cool for 2 minutes before flipping over with a flat spatula. Sift the powdered sugar over top and serve right away.

4. To make the cream cheese and olive pastries:

   1. Spoon 1 tablespoon of olives onto the parchment paper and top with 1 tablespoon of cream cheese.

   2. Place the puff pastry rectangle on top and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 pastries. Brush the pastries with the egg wash. Sprinkle the top with black pepper.

   3. Bake for 9 to 11 minutes, until the pastry is puffed up, golden and crispy. Remove from oven and allow to cool for 2 minutes before flipping over with a flat spatula. If any cream cheese oozes out, don’t fret, simply spoon it back over the pastries when you flip them over. Serve immediately.

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Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: This upside-down puff pastry hack can make anyone a baking star