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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Appetizer Recipe Tasty Mushrooms
Appetizer Recipe Tasty Mushrooms
Ingredients:
10 eggs
10 tomatoes
salt
50 grams of marinated mushrooms
300 grams of ham
mayonnaise
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Special Soups For Winter | INCRadio Mediterranean | February 10, 2024
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Mushroom Ricotta Bruschetta - Baked Ricotta topped with Mushrooms Appetizer
Learn how to make a Mushroom Ricotta Bruschetta recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Mushroom Ricotta Bruschetta recipe!
STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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