5 Puff Pastry Recipes | Quick & Easy Appetizers
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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SWEET OR SAVORY? 2 Puff Pastry Recipe Ideas ????
Sweet or savory? 2 Puff pastry ideas will be your saver for your parties. You can make it as an appetizer for your parties or as a comfort food just for yourself. Puff pastry ideas always a good idea to make. And the good thing is you can easily make a sweet or savory snack just in seconds. So today instead of sharing one recipe, I am sharing 2 Puff Pastry Ideas that I really enjoyed making.
SWEET OR SAVORY? 2 Puff Pastry Ideas
Sweets first ????
NUTELLA BRAIDED BREAD PUFF PASTRY
Ingredients :
200 gr. Nutella
2 sheets Puff Pastry
Savory
PUFF PASTRY BITES RECIPE - With Potato, Parmesan Filling
Ingredients
- Two puff pastry sheets
- Smashed potatoes or baked potatoes( I used leftovers)
- Vegetable oil ( I used olive oil)
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Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
3 ideas for quick puff pastry snacks! You will prepare them for all events
3 ideas for quick puff pastry snacks! You will prepare them for all events
Ingredients:
puff pastry - 1200 g (2¾ lb)
Option 1:
parmesan - 100 g (3.5 oz)
basil - 20 g (0.7 oz)
olives, pitted - 100 g (3.5 oz)
Option 2:
boiled potatoes - 200 g (7 oz)
ham - 70 g (2.47 oz)
parmesan - 50 g (1.76 oz)
Option 3:
cheese - 150 g (5.3 oz)
tomato sauce - 70 g (2.47 oz)
sweet paprika - 5 g (0.18 oz)
yolk - 1 piece
milk - 10 ml (0.34 fl oz)
sesame seed mix - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
for sauce:
butter - 70 g (2.47 oz)
onion - 300 g (10.6 oz)
On a slow fire 15 minutes
sour cream - 100 g (3.5 oz)
mayonnaise - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
granulated garlic - 10 g (0.35 oz)
granulated onion - 10 g (0.35 oz)
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Puff pastry ideas for a tasty appetizer or savory treat!
1. Puff pastry spoons
INGREDIENTS 1 sheet of puff pastry 150g cream cheese 150g tuna
METHOD
Place the spoons on the puff pastry and cut around them. Shape the spoons and bake them at 200°C for 20 minutes.
Brush the spoons with olive oil or butter so they don’t stick to one another as they bake.
In the meantime, prepare the tuna mousse by mixing the tuna and cream cheese together.
Decorate the spoons with some cherry tomatoes and basil.
2. 100 pizza bites
INGREDIENTS 2 sheets of puff pastry tomato puree oregano Parmesan cheese, as needed
METHOD 1. Spread the tomato puree over one sheet of puff pastry. Sprinkle with oregano and Parmesan cheese and then cover it with the other sheet of puff pastry. 2. With a pizza cutter, cut it into squares. Bake at 190°C for 20 minutes. 3. Let it cool before separating the squares.
3. Multicolor tomatoes tart
INGREDIENTS • Fresh mozzarella • Puff pastry • Herbs • Oil • Egg • Tomatoes (different types) METHOD
Wash all tomatoes and cut them into slices.
Do the same with the mozzarella balls.
Place a bowl face down in the center of the puff pastry.
Brush egg all over the pastry puff, respecting the center of the bowl.
Place the different types of tomatoes alternating with the mozzarella slices.
.Remove the bowl and cut in 4, creating 8 triangles.
Sprinkle herbs over the tomatoes.
Fold the middle triangles of puff pastry over the top of the tomatoes.
Add oil to the entire tart and then brush over more egg.
Bake for 40 minutes at 200ºC (392ºF).
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Beth's Tarte Au Soleil
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Learn how to make my Tarte au Soleil, 2 ways! A savory pesto version great for a cocktail party appetizer and my sweet version made with Nutella, great for a dessert buffet or Christmas brunch!
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These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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BETH'S TARTE AU SOLEIL RECIPE (2 WAYS)
Serves 6-8
*Printable Recipe Here*
TARTE SOLEIL AU PESTO
INGREDIENTS:
2 sheets puff pastry, cut into large 10 (25 cm) circles
3 tbsp (45ml) store-bought pesto
1 egg, beaten
sesame seeds if desired
METHOD:
Preheat oven to 400F (200C)
Roll out pastry and plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.
Place pesto in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.
Place 2nd circle on top.
Place small juice glass in the center of the circle to create an indentation. Remove glass.
Cut pastry into four quarters, keep the center intact as a circle.
Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even rays around your tart. Place the tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.
Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.
Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven.
NOTE: This whole thing can be done the day before, cover lightly with parchment paper and leave in freezer or fridge and when it comes time to serve, bake immediately no need to thaw first.
Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!
TARTE SOLEIL AU NUTELLA
Same recipe and technique as above but add 3 tbsp (45 ml) Nutella instead of the pesto!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!