Store-bought puff pastry is one of my favorite entertaining tricks. It's so affordable. I think it's actually sometimes even cheaper than making puff pastry yourself. And you can turn it into something that looks seriously impressive with very little effort.
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My friends think I'm a wizard, but really you've just got to know a few tricks of the trade. One is keeping the pastry nice and cold. Pop it in the fridge or freezer if it's getting soft before baking, and get your oven nice and hot. Also, a good egg wash gives you that gorgeous golden finish.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
And then it's really just a matter of adding a few simple ingredients and letting the pastry do its thing. Cheese, pesto, caramelized onions, herbs, veggies. You really can't go wrong. These are the kind of appetizers that look like you've spent ages making them when, actually, puff pastry has just done most of the work for you.
1) Ham-and-Apple Puff Pastry Roses
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apple slices with lemon juice and a tiny pinch of salt to keep them from browning.
- Roll pastry into a roughly 10×10-inch square and cut into 9 equal strips.
- Spread a thin layer of mustard on each strip, if using, then sprinkle cheese.
- Layer ham and apple slices lengthwise, overlapping slightly so edges peek out.
- Starting at one end, roll each strip into a rose and place seam-side down on the sheet.
- Brush with beaten egg and bake 15–18 minutes until golden and puffed. Cool 5 minutes before serving.
I know ham and apple sounds like a weird combination, but trust me, the kids absolutely love these. You get salty, savory ham with a bit of sweetness from the apple, all wrapped up in a crispy, flaky pastry. They're also really fun to make. Slice everything up first, and then layer it over strips of puff pastry. Roll them up so they look like little roses. And then the trick is to slice that apple really thin so it softens as the pastry cooks.
And also try not to overfill the pastry. Because trust me, I've done this quite a few times. Those roses unravel. Then brush a little egg wash over the top to make them beautifully golden brown. And there you go. They're great for lunch boxes, kids' parties, or just any time when you want something a bit different.
2) Spinach-Feta Pinwheels
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix spinach, feta, cream cheese, garlic, oil, salt, and pepper until combined.
- Roll puff pastry into a 10×12-inch rectangle on lightly floured surface.
- Spread spinach mixture evenly, leaving a 1/2-inch border.
- Roll tightly from the long side into a log. Chill 10 minutes to firm up.
- Slice into 12 pinwheels about 3/4-inch thick and place cut-side up on sheet.
- Brush with beaten egg and bake 15–18 minutes until golden.
Spinach and feta is such a classic combination, and one of my absolute favorites. And I mean, when you tuck it all into puff pastry, you can't get better. These are so simple to throw together and make a really good last-minute appetizer. I like plenty of feta for that salty, creamy filling, and then a little garlic or herbs, which I normally grab from my garden.
The biggest tip here is to really squeeze the spinach dry before mixing it in. You don't want all that extra moisture making the pastry soggy. Roll everything up tightly, chill the log before slicing, and then you get those lovely little pinwheels that puff up beautifully in the oven.
3) Smoked-Salmon Cream Cheese Squares
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry to smooth seams and cut into 9 squares; transfer to sheet.
- Mix cream cheese, sour cream, lemon zest, dill, shallot, salt, and pepper until spreadable.
- Brush pastry edges with egg wash. Dollop about a tablespoon of cream-cheese mix onto each square, leaving a border.
- Bake 12–15 minutes until puffed and golden. Let cool 3 minutes.
- Top each square with smoked salmon and optional garnishes before serving.
Smoked salmon and cream cheese is such an easy combination, but it always looks really fancy. Cut the puff pastry into little squares and then bake until golden and puffed. Then top with cream cheese and smoked salmon. I like to chop some chives really fine and add that into the cream cheese with lots of black pepper. You can also cut them into circles if you want them to look a bit more elegant.
And then I finish these off with a few microherbs because it just instantly makes them look restaurant-worthy. If you really want to blow your guests' socks off, add a little spoonful of salmon roe on top of each one. It's such a simple extra step, but it makes all the difference.
4) Brie-and-Apple Tarte Tatin Bites
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Melt butter in a skillet over medium, add brown sugar and lemon; cook until caramel forms, about 2 minutes.
- Toss apple slices in caramel and a pinch of salt; cook 2 minutes more until slightly softened.
- Cut puff pastry into 12 squares. Place a brie wedge on each square, top with 2–3 apple slices and a little caramel from the pan.
- Fold corners toward center or leave open-faced; brush with egg wash.
- Bake 12–15 minutes until pastry is golden and brie is melty. Cool 2 minutes before serving.
These are one of those combinations that just work. The apple goes all sticky and caramelized while the brie melts underneath that buttery puff pastry. So you get sweet, salty, creamy, and crispy all in one bite. Can you ask for anything more delicious?
They look quite fancy when you turn them out, but they're actually really easy. I'd use a nice firm apple so it doesn't turn too mushy, and then don't pile on too much brie. You want a little bit in every bite without completely escaping. I like to add a few thyme leaves over the top, and then these are really good served warm.
5) Sausage-and-Cheddar Puff Pastry Twists
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pastry lightly on a floured surface to smooth seams; spread Dijon if using.
- Sprinkle sausage and cheddar over half the sheet, leaving a 1/2-inch border.
- Fold pastry over, press edges to seal, then cut into 12 strips.
- Twist each strip several times, place on sheet, brush with egg wash, and sprinkle pepper.
- Bake 12–15 minutes until golden and puffed. Cool 5 minutes before serving.
These are fun to make with the kids, and I usually get my son to help me. I use chicken sausage. Just take the casing off and cut the sausage into little pieces. Then add some grated cheddar and a little bit of garlic salt, which makes them really tasty. They're also a great way to use up all those random little bits of cheese you've got sitting in the fridge.
Lay everything onto strips of puff pastry, twist them up, and bake until golden and crispy. Don't worry if they look a little bit messy going onto the tray. That's part of the charm, and they always come out looking good.
6) Caramelized-Onion and Goat Cheese Tarts
Ingredients
Method
- Heat oil and butter in a skillet over medium; add onions and a pinch of salt.
- Cook, stirring occasionally, about 20–25 minutes until deep golden; add sugar in last 5 minutes.
- Preheat oven to 400°F (200°C). Roll pastry to smooth seams and cut into 8 squares.
- Top each square with a spoonful of onions and a sprinkle of goat cheese.
- Brush edges with beaten egg and bake 12–15 minutes until puffed and golden.
- Garnish with thyme, season with pepper, and serve warm.
Goat cheese is definitely one of those things you either absolutely love it or, like me, you really don't like it. But if you're a fan, these little caramelized onion and goat cheese tarts are good, I suppose. The sweetness of the onions works really well with the tangy, creamy cheese, and the puff pastry makes the whole thing feel like a lot more indulgent.
My tip is to let the onions cook slowly so they get properly soft and jammy rather than trying to rush them, because then they get crispy, and that defeats the whole purpose. And don't overload the pastry with toppings. You want enough space around the edges for it to puff up into that lovely golden border.
7) Tomato-Basil Puff Pastry Napoleons
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Roll puff pastry slightly and cut into four equal squares; prick centers lightly with a fork.
- Brush edges with beaten egg to help them brown and puff.
- Arrange tomato slices on pastry, top with mozzarella and basil, drizzle olive oil, and season.
- Bake 12–15 minutes until pastry is golden and cheese is melted.
- Finish with a small drizzle of balsamic glaze if using and serve warm.
These are such pretty little canopies and really simple to make. I like using juicy tomatoes with fresh basil from my garden, and then I make a homemade balsamic reduction. It makes the whole thing taste so fresh. Bake the puff pastry until it's really crisp and then golden, and then layer it up with the tomatoes and basil.
The trick is to make sure your tomatoes aren't too watery. Otherwise, you'll lose that lovely crunch from the pastry. And then I like to drizzle the balsamic reduction right at the end, so you do get the tangy flavor without making the pastry soggy.
8) Fig-and-Prosciutto Puff Pastry Coins
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pastry lightly and cut into twelve 2–3 inch rounds with a cookie cutter.
- Place rounds on sheet; brush edges with beaten egg.
- Dollop a teaspoon of goat cheese on each round, top with fig slice and prosciutto pieces.
- Bake 12–15 minutes until pastry is puffed and golden.
- Drizzle honey or balsamic glaze and sprinkle thyme and pepper before serving.
When figs are in season, I love making these. I'm lucky enough to get figs from my neighbor's tree, and there's a little deli down the road that does really good prosciutto. So this is an easy one when I have both in the fridge. Cut the puff pastry into little rounds and add a slice of fig and some prosciutto, then bake until the pastry is golden and crisp.
The sweetness of the fresh fig with the salty prosciutto is such a good combination. Or you could bake off your rounds completely and then add the fresh fig and prosciutto on top. It's also really delicious with some mozzarella. A little drizzle of honey at the end is lovely too. And then I like to serve this with lots of fresh rocket.
9) Buffalo-Chicken Puff Pastry Sliders
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix shredded chicken, buffalo sauce, 1/4 cup dressing, cheese, salt, and pepper in a bowl.
- Unfold puff pastry and cut into 6 squares. Spoon chicken mixture onto each square, leaving edges clear.
- Fold corners or top layer over to create a slider; seal edges with a fork. Brush with beaten egg.
- Bake 15–18 minutes until golden and puffed. Cool slightly, then serve with extra dressing and celery or green onions.
I usually have the buffalo chicken filling in my freezer, which makes this such an easy one to pull together when people are coming over last minute. I'll fill the filling, spoon it into little pieces of the puff pastry, and add some cheese and bake until everything is golden and bubbling.
There's something so satisfying about crispy puff pastry and then creamy, juicy, and spicy chicken in the middle. If you're freezing the filling, just portion into small amounts so it defrosts quickly. And also don't overfill the pastry. You want to be able to pick these up without the filling ending up all over your hands.
10) Mushroom-Dijon Mini Galettes
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Sauté shallot in oil and butter until soft, 2 minutes. Add mushrooms, thyme, salt, and pepper; cook until moisture evaporates, about 6–8 minutes. Cool slightly.
- Unfold puff pastry and cut into four 4-inch squares. Spread 1/2 tsp Dijon in center of each, leaving a 1/2-inch border.
- Divide mushroom mixture among squares, sprinkling each with cheese. Fold edges up and pinch to form rustic rounds.
- Brush edges with beaten egg. Bake 15–18 minutes until golden and puffed. Serve warm.
I usually do these as starters with a little herb salad, and they're always a hit. I cook the mushrooms first with lots of fresh thyme from my garden, which I think really brings out that lovely earthy mushroom flavor. The Dijon adds a little sharpness, which I think works so well with the buttery pastry.
The main thing here is to cook the mushrooms until all the liquid has cooked off. I feel like you really want them concentrated and golden before they're going onto the pastry. Just add your filling, fold the edges over roughly, and bake until the pastry is puffed up and golden. They're meant to look rustic, so don't worry about them looking too perfect.
11) Pesto-Mozzarella Palmiers
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll out puff pastry on lightly floured surface into a 10 x 8-inch rectangle.
- Spread pesto evenly, leaving a 1/4-inch border. Layer mozzarella slices, sprinkle Parmesan, season lightly.
- Fold long edges toward center so they meet; fold one side over the other to form a log. Chill 10 minutes.
- Slice log into 1/2-inch pieces, place cut-side up on sheet. Brush with egg wash.
- Bake 12–15 minutes until golden and puffed. Cool slightly before serving.
These look like you've actually made something quite clever, but in reality they're really simple. It's just pesto, mozzarella, and puff pastry that you need. Spread the pesto, sprinkle over the cheese, roll the pastry up from both sides, and then slice into little spirals.
My only real tip here is to chill the roll before cutting. Cold pastry gives you much neater palmiers. And leave a bit of space between them on the tray because they puff up more than you think.
Room-temperature butter and eggs make every single one of these recipes turn out better. Set them out an hour before you start. That tiny step is the difference between bakery quality and just-okay.
12) Pear-Gorgonzola Puff Pastry Crostini
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Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry to smooth seams; cut into 8 rectangles. Place on sheet.
- Brush edges with egg wash to get a golden border.
- Toss pear slices with lemon juice and pepper. Arrange pears on pastry, leaving edges clear.
- Sprinkle crumbled Gorgonzola and optional walnuts over pears. Drizzle honey.
- Bake 12–15 minutes until pastry is puffed and golden. Top with thyme if using.
My parents love Gorgonzola, so I make these for them whenever I have pears that are in season. The sweet pear with that strong, creamy Gorgonzola is such a good combination, especially with a little balsamic reduction over the top. I really like using a firm, ripe pear, so it softens in the oven without turning to mush.
And then don't go too heavy on the Gorgonzola either. It's quite a rich, strong cheese, so a little goes a long way. I finish with the balsamic just before serving, and if you have some, a few fresh thyme leaves are good too here. And if you're watching your carbs, you can skip the pastry altogether and just have it in a salad.
13) Everything-Bagel Puff Pastry Bites with Lox
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix cream cheese, sour cream, chives, and 1 tbsp everything seasoning until smooth.
- Place puff pastry squares on the sheet and prick centers lightly with a fork.
- Bake 12–15 minutes until puffed and golden; let cool slightly.
- Dollop about 1 tsp of the cream cheese mix on each square.
- Top with a small piece of lox, a sprinkle of everything seasoning, and optional capers or onion.
- Serve with lemon wedges for squeezing.
These are very cute, basically an everything bagel in puff pastry form. I sprinkle the pastry with everything bagel seasoning before baking. Then top the little golden bites with cream cheese and lox once they have cooled slightly.
The trick is to bake the pastry really crisp so it can hold the toppings without going soggy. I like adding a little fresh dill and chives, and then a squeeze of lemon at the end. And then, of course, smoked salmon finishes everything here completely and makes you feel like you're eating a little mini bagel. They are such an easy starter, especially when having people over for brunch or drinks.
14) Buffalo Cauliflower Puff Pastry Wontons
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss chopped cauliflower with 2 tbsp buffalo sauce, a pinch of salt, and roast 8–10 minutes until just tender.
- Mix roasted cauliflower, chicken (if using), cream cheese, cheese, remaining buffalo sauce, and pepper in a bowl.
- Cut puff pastry into 12 squares, place 1–2 tbsp filling in center of each, fold into wonton shapes and seal edges with a little water.
- Brush with beaten egg, arrange on sheet, spray lightly with oil, and bake 12–15 minutes until golden and puffed.
- Serve warm with extra buffalo sauce or ranch for dipping.
A fabulous vegetarian option, especially if you're doing a few different starters, is these buffalo cauliflower puff pastry wontons. I roast the cauliflower first so it gets a little charred and doesn't make the pastry watery. Then I toss it in some buffalo sauce before filling the little puff pastry parcels.
Don't overfill them because they will burst in the oven. Also, make sure you seal the edges as well. I like serving these with a cool ranch or blue cheese dip on the side. The creamy dip with spicy cauliflower is really satisfying.
“My picky one asked for seconds, which is how I measure a recipe’s success.”
15) Cranberry-Brie Holiday Puff Pastry Bites
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pastry into a 9×9 inch square and cut into 12 equal squares.
- Place a brie cube in the center of each square, top with about 1 tsp cranberry sauce and a few chopped nuts or herbs if using.
- Fold corners toward center or pinch edges to make little parcels; brush with beaten egg.
- Bake 12–15 minutes until golden and puffed. Let cool 3 minutes before serving.
These are my easy little Christmas party tricks. Cranberry and brie just belong together, especially when they're tucked into buttery puff pastry and baked until the cheese is all gooey. I will usually use the leftover cranberry sauce, which makes these even easier. And then a little fresh rosemary on top makes them look very festive. And you can add a pecan if you want some crunch.
Don't overfill them; the brie melts quickly. Also, you can use Camembert and Burr if you don't have brie. And yeah, you don't want all that cheese baking over onto your baking tray. They're best served warm, when the cheese is still lovely and soft.
16) Pepperoni-Pizza Puff Pastry Purses
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Roll pastry into a 10×10-inch square and cut into four equal squares.
- Spoon about 1 tbsp sauce into center of each square, leaving a border.
- Top with ~3 tbsp mozzarella and 4–6 pepperoni slices; sprinkle Italian seasoning.
- Fold corners to center, pinching to seal and brushing with egg wash.
- Bake 15–18 minutes until golden; cool 5 minutes before serving.
These are such a fun little twist on pizza, and the kind of thing that disappears before we've even had one ourselves. I use a small amount of pizza sauce, mozzarella, and pepperoni, so the pastry doesn't get overloaded. Then you gather the edges up like little purses. I normally get my son involved here.
The key is to seal them well, especially where all the corners meet. Give them a good egg wash before they go into a hot oven, and they come out beautifully golden and puffed. You can also do these in the air fryer. And I like to put a bowl of warm tomato sauce in the middle for dipping.
17) Herbed-Cream Cheese Cucumber Tarts
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry slightly and cut into 12 squares; place on sheet and brush edges with beaten egg.
- Bake 12–15 minutes until puffed and golden; cool on a rack.
- Mix cream cheese, sour cream, dill, chives, garlic, lemon zest, salt, and pepper until smooth.
- Spread a spoonful of herbed cream cheese on each tart and top with a cucumber slice. Add smoked salmon or tomato if using.
- Serve immediately so pastry stays crisp.
These are lovely and so fresh for a little starter, especially when you want something that isn't too heavy. Bake the puff pastry shells until they're really golden and crisp. Make sure that you also rest them in the fridge for a bit once you've cut them. This is where you get that nice puffiness from. Then let them cool once they're out of the oven before you add the herb cream cheese and cucumber.
I like to use a thin slice of cucumber or two on top rather than piling it on. And then it's really nice with lots of dill, chives, and fresh parsley, put through that cream cheese. Then also, you really need to pat the cucumber dry first because it does tend to release quite a lot of water, and then it makes the pastry soggy.
18) Caramelized-Onion and Bacon Puff Pastry Twists
Ingredients
Method
- Sauté onions in butter and oil over medium-low until soft and golden, 20–25 minutes; stir in brown sugar, salt, and pepper.
- Cook bacon until crisp, drain, and crumble. Let both cool slightly.
- Roll pastry to a 10 x 10-inch square, spread onions evenly, sprinkle bacon and Parmesan.
- Fold pastry in half, press gently, then cut into 12 strips. Twist each strip several times and place on a parchment-lined sheet.
- Brush with egg wash and bake at 400°F (200°C) for 12–15 minutes until puffed and golden. Cool 5 minutes before serving.
These twists make the whole house smell amazing while they're baking. The combination of crispy bacon and properly caramelized onions with buttery puff pastry is hard to beat. The important part is getting the onions right. Don't rush them. You want them really soft, golden, and sweet. If you quickly fry them, they have a whole different flavor profile.
Once they've cooled, spread everything over the pastry, cut into strips, and twist. These are brilliant for making ahead and freezing, so you can have a batch ready to go whenever you're entertaining. Then bake them straight from frozen and just give them a little extra time until they're golden and crisp.
Almost every recipe in this list freezes well. I double-batch on a slower Saturday, freeze half in flat zip-top bags, and pull them out on the kind of weeknight where dinner needs to happen yesterday.
19) Apple-Cheddar Maple Hand Pies
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss diced apple with brown sugar, lemon juice, and cinnamon. Let sit 5 minutes to soften.
- Place a spoonful of apple mixture and a sprinkle of cheddar in the center of each pastry square.
- Brush edges with melted butter, fold into triangles or rectangles, and press edges with a fork to seal.
- Brush with egg wash and bake 15–18 minutes, until golden brown.
- Brush with maple syrup as soon as they come out of the oven and let cool slightly before serving.
These can definitely be a little bit on the sweeter side, which I actually really like. I think warm apple, sharp cheddar, and just enough maple to bring it all together without turning it into a dessert. I like using a crisp apple and a strong cheddar. So you still get all that lovely savory flavor.
Keep the filling quite simple, don't overstuff the pastry, and give the edges a good pinch to stop all that goodness escaping. And then I'd do a simple maple Dijon dip. The sweetness from the maple works with the apple, while the Dijon cuts through the cheddar and keeps everything from feeling too sweet.
20) Spinach-Artichoke Dip Puff Pastry Cups
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- Gently press each pastry square into a muffin cup, forming a cup shape.
- Spoon about 1 heaping tablespoon of dip into each pastry cup.
- Sprinkle a little mozzarella and Parmesan on top of each.
- Brush exposed pastry edges with beaten egg.
- Bake 12–15 minutes, until pastry is golden and filling is bubbly.
- Let cool 3 minutes, then remove from tin and garnish if desired.
A family friend of mine makes the most amazing spinach and artichoke dip, and she told me about using the leftovers in these little puff pastry cups. It's such a clever idea and honestly so delicious. I love anything that gives leftovers a second life, especially when it turns into something that looks like a completely new dish.
Just spoon the cold dip into little pastry cups and bake until the pastry is golden and the filling is hot and bubbly. You can even freeze the dip in portions, which means you've basically got an easy starter ready for whenever you need one.
21) Sweet-Chili Shrimp Puff Pastry Boats
Ingredients
Method
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Toss shrimp with olive oil, salt, and pepper. Sear 1–2 minutes per side in a hot skillet until just pink; remove.
- Mix sweet-chili sauce, mayo, and lime juice in a small bowl.
- Cut puff pastry into two rectangles. Fold up edges to form shallow boats and brush with egg wash.
- Spread a thin layer of sauce inside each boat, sprinkle cheese, arrange shrimp on top, and spoon a little extra sauce.
- Bake 12–15 minutes until puff pastry is golden and cheese is bubbly. Garnish and serve warm.
Sweet chili shrimp is one of those combinations that always works, especially with crisp buttery puff pastry. These little boats are really simple but look great on a starter table. I bake the pastry first until it's properly golden, then add the shrimp so you keep that lovely crunch. Wait for the pastry to cool down.
The fresh coriander is important for me in this one. I feel like it just cuts through the sweetness of the chili sauce and adds a fresh, herby bite. And then a squeeze of lime at the end really brings everything together.
22) Roasted-Red-Pepper and Feta Triangles
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- If using raw shallot, sauté briefly in olive oil until soft; cool slightly.
- In a bowl, mix roasted peppers, feta, cream cheese, shallot, oregano, salt, and pepper until combined.
- Unfold puff pastry and cut into 6 or 8 squares depending on desired size.
- Spoon about 1 tbsp filling onto each square, fold into triangles, and press edges with a fork to seal.
- Brush tops with beaten egg and bake 15–18 minutes until puffed and golden.
- Cool 5 minutes before serving so the filling sets.
Danish feta is my go-to for these because it's creamy and has that lovely salty flavor. I mix it with roasted red peppers and garlic, and then I add some finely cooked mushrooms, tuck it all into the puff pastry, and fold it into little triangles. Make sure you cook the mushrooms first, so you get rid of all that excess moisture. Otherwise, it turns soggy.
Then add a generous amount of garlic to the filling, and a little egg wash over the pastry gives you that really lovely golden finish. These are really good warm, but they're just as nice at room temperature for a starter spread. A great vegetarian snack.
The Whole Point
Honestly, store-bought puff pastry is one of the best secret weapons you can have in your freezer. You can turn it into so many different appetizers, and most of these can be made ahead and frozen, which makes entertaining just so much easier.
It's great having a few options ready to go, so you're not standing in the kitchen wondering what on earth you're going to be serving when the people arrive. Keep a packet of puff pastry in the freezer at all times, and you'll never be stuck for an appetizer again. Just add whatever you have in the fridge, get it into a hot pan or oven, and then let the pastry do the magic.
, Sara
23) Brie and Raspberry Puff Pastry Bites
Brie and Raspberry Puff Pastry Bites
Ingredients
Method
- Heat the oven to 400F and grease a 24-cup mini muffin tin.
- Unfold the cold pastry on a lightly floured counter and cut it into 24 squares. Work quickly; puff pastry that warms up stops puffing and turns greasy.
- Press one square into each cup, letting the corners stick up. Brush the exposed corners with the egg wash.
- Put a cube of brie in each cup, then top with about half a teaspoon of jam. Do not overfill or it will bubble over and weld to the pan.
- Bake 16 to 18 minutes until deeply golden and puffed. Press a fresh raspberry into each while still hot, then finish with almonds, thyme, and flaky salt. Cool 5 minutes before lifting them out.
Brie and raspberry is the pairing that makes people ask where you bought these. Warm cheese, a little tart jam, and a shell that shatters when you bite it, all from a sheet of pastry out of the freezer.
Keep the pastry cold right up until it goes in the oven. Those hundreds of butter layers only puff if the butter is still solid when the heat hits it, so if the dough starts feeling soft while you work, put the whole tray back in the refrigerator for ten minutes. Add the fresh raspberries after baking, not before.
