3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH
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Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
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THE RECIPES:
BETH'S BRIE AND FIG BRAID RECIPE
*PRINT RECIPE HERE*
BETH'S SAUSAGE AND CHEESE PINWHEEL RECIPE
*PRINT RECIPE HERE*
BETH'S MUSHROOM TARTLET RECIPE
*PRINT RECIPE HERE*
The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
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Muffin tin (Affiliate Link):
Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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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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Mini Cheese Muffins
This is a quick take on my most loved recipe on YouTube . These Brazilian cheese beauties are cheesy and gluten free. My kids love these every time we go to a Brazilian restaurant. The secret is out and here’s one easy way to make them. For the original version check out my YouTube channel Dainty Bite.
You will need:
1 1/3 cup tapioca flour
1/2 tsp salt
1/3 cup Parmesan cheese
2/3 cup mozzarella or pepper jack
1 egg/ 75 g the egg I used was a lucky one with two egg yolks
3/4 cup milk
1/3 cup vegetable oil or olive oil
Preparation:
In the blender add the milk, oil and egg, mix until well blended. Add the salt, tapioca flour gradually. Mix again then add the shredded cheese. You don’t want to break the cheese, just mix until combined. Add to a greased mini muffin pan, bake at 400 F for 20 minutes and enjoy.
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#paodequeijo #braziliancheesebread #cheesebread #glutenfreebread #cheesy #crispy
#glutenfreebread #breadrecipe #cheesebread #cheesemuffin #savorymuffins
ALL CHEESE Puff Pastry Muffins easy to make
Easy to make, and delicious!
Cheese Muffins Recipe | How To Make Cheese Herb Muffins | Savoury Muffins Recipe By Tarika Singh
Learn how to make Cheese And Herb Muffins at home with Tarika Singh.
A muffin recipe that glistens with creamy cheese and fragrant herbs. Check out food blogger Tarika Singh's tempting take on muffins.
Ingredients
1.5 cups shredded cheddar cheese
1 Tablespoon Olive Oil
1 cup all-purpose flour
1.5 teaspoons baking powder
1/4 tsp salt
2 large eggs
4 oz buttermilk
1 tbsp honey
1 tbsp each (if using fresh) or ½ Tablespoon each (if using dried) Basil, Dill, Marjoram, Thyme & Chives (chopped)
Method
- Preheat the oven to 175 degrees Celsius. Grease & dust a 6 muffin pan or use muffin liners.
- Sift the flour, salt and baking powder together into a large bowl.
- In a separate bowl, combine eggs & buttermilk and beat until frothy. Add olive oil and honey and whisk briefly to combine.
- Fold the wet ingredients into the dry ingredients. Add the shredded cheese and herbs and fold to combine until just blended.
- Spoon the batter into a prepared muffin pan, filling each cup 3/4th full.
- Bake for 20 to 25 minutes or until brown in color & springy to the touch. Cool on a wire rack before serving.
#CheeseMuffins #MuffinsRecipe #GetCurried #TarikaSingh
Host: Tarika Singh
Copyrights: REPL
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