Given the high quality of store-bought puff pastry and the fact that it makes your food a million times better, I just know you’ll want to try every single one of these perfect puff pastry appetizers.
Puff pastry is a laminated dough, which means it gets rolled out and folded with butter until you see hundreds of incredible layers.
It takes a few days to make and a lot of elbow grease!
When cooked, the layers will start to puff up, and the steam will add pockets of air, allowing the pastry to cook and become buttery and flaky.
It’s truly something special and was once reserved for only the best of bakers.
But now, you can buy frozen sheets of puff pastry that work beautifully at home.
They can be used to make everything from pumpkin and rosemary bites to heavenly parmesan cheese breadsticks.
Just be sure to get a decent brand, or those layers won’t be as pronounced.
Once it’s thawed and wrapped around some ham and cheese, the rich buttery flakes will melt in your mouth and leave you wanting more.
Full disclosure: these recipes are dangerously addictive and super easy to make.
I’ll bet they’ll become a staple part of your weekly routine in no time.
Pinwheels always look great on the plate, but those made with cold tortillas can be a bit… sad.
The easiest way to elevate them is to use puff pastry!
Not only will baking these make them gooey and golden, but the crispy pastry provides much-needed texture to boot.
These little bundles look like they came straight out of a cafe.
But they’re so straightforward; they work just as well on a busy Tuesday as they do for a Sunday Brunch.
Gruyère is a must in this, much like the prosciutto, if you can find it.
That said, a simple mature cheddar and smoked ham will also work super well.
I find thin asparagus the best option for these, but if all you can see are thicker, just cut them in half length-ways.
If you have leftover white sauce, this mushroom appetizer is lightning fast to make.
But to be honest, you can quickly whip up a batch in just a few minutes with this great recipe.
Mushrooms are fantastic for this because they give off unique flavors and aromas, and you can make it interesting by using a variety of different kinds.
Most larger grocery stores will have all kinds of dried and packaged mushrooms, such as shiitake or oyster.
I’ve even seen packs of mixed dried mushrooms that would work very well.
It’s safe to say that spinach and feta go hand in hand.
There’s something so comforting about the classic combination of flavors, and you know these will fly off the plate in a matter of minutes!
If you’re using frozen spinach, be sure you drain and squeeze it until all that excess moisture is out.
Otherwise, you’ll end up with soggy pastry.
If you want to use fresh spinach, it’s a good idea to chop it up a little before you sauté it with the garlic and onions.
Nobody wants big leaves in their bite-sized appetizers.
Goat’s cheese acts a lot like Brie in that it will soften when heated, but it won’t melt like mozzarella.
It also has a very distinctly tangy flavor that I know some people struggle with.
If you want to give it a go, this recipe is the perfect option.
When mixed with the buttery pastry and the sweet cranberry sauce, the goat cheese becomes slightly mild and provides a beautiful creaminess to the mix.
No cranberry sauce? No problem! Caramelized onions or a bit of sweet chili jam would also pair very well in this recipe.
Speaking of caramelized onions, these vegetarian-friendly pinwheels will be all the rage at your next party.
Though it’s tempting, try not to overfill these, or they will bulk out and look messy.
One way to ensure they look great no matter what is to add a layer of cheese over the top, which will melt and cover the surface, leaving you with a gooey, golden, bubbly finish.
Unlike the above recipes, this one only requires you to cook the pastry. The filling is added after they come out of the oven.
To stop your pastry from puffing up all over, gently score a square into the middle with a knife, leaving a border around the edges, and poke with a fork.
This will let some of the air out and should prevent it from getting too big.
Once your pastry is out of the oven, gently press the middle with a spoon and add in the filling, being sure to keep within the little border you’ve created.
Homemade breadsticks can be a pain to make, not to mention you need to start the process hours before dinner.
So why not serve up a batch of super fast puff pastry “breadsticks” that are just as buttery but with some added crunch?
Let the pastry thaw a little until you can unfold it without it breaking.
Then, brush it with olive oil and sprinkle it with salt, pepper, Parmesan cheese, and rosemary.
Gently use a rolling pin to flatten the pastry just a little and cut it into strips. Bake it until golden, and voila!
I love these because they’re simple and great for any occasion. Who doesn’t love bacon and cream cheese, right?
One thing I will say is that I prefer to cut up strips of bacon.
That way, you’ll get a nicer bite, and the fat will render into the pastry a little.
That said, if you have bacon bits and need to throw together an appetizer in minutes, this is the one for you!
I don’t know about you, but I always make way too many mashed potatoes.
I usually have enough to feed the family for two-three meals!
But instead of serving up the same old leftovers, I’ve been turning them into these potato pastries instead!
Add some cheese and ham if you want it extra special, or if you have the time, these fantastic Irish mashed potatoes are a thing of beauty!
If you’re looking for appetizer recipes, I’m willing to bet you’ve already made up a batch of buffalo chicken wings or dip, right?
They’re a party food staple and beloved by all!
But since you’ll already have the hot sauce out, why not make up a batch of these buffalo chicken pinwheels too?
To ensure these look their best, chill the pastry with the filling before you cut your slices.
Also, don’t cut them too thick, or they won’t cook all the way through.
If you’re pressed for time, these pesto and chicken bites can be made with leftover chicken and store-bought pesto.
If you have the time, I highly recommend making your own pesto.
It’s a great condiment to have in the fridge, and if you blend it with some cream cheese and cheddar, it makes for a super tasty spread you can put on toast or over chicken.
Another excellent option is this sensational sundried tomato pesto!
Baked Brie just sounds fancy, doesn’t it? Well, how about baked Brie with a dollop of homemade fig jam?
Much like the goat cheese recipe from above, these pastry bites give you incredible creaminess and a touch of tang from the Brie, along with a sharp sweetness from the jam.
I think these look extra special when made into little stars or flowers.
Instead of placing the pastry squares in muffin tins, fold the corners into the center and gently press. Put the topping in the middle and bake.
These are so much more than a few cubes of roasted pumpkin and some sprigs of rosemary.
I guess they just couldn’t fit “Pumpkin, Rosemary, Caramelized Onion, Garlic, Cinnamon, and Gruyère Puff Pastry Bites,” on the page.
I recommend roasting the pumpkin in the oven rather than adding it to the pan.
It needs a decent amount of time to cook, and when doing it in a skillet, you’ll run the risk of it either burning or the cubes turning to mush as you move them around.
When it comes to sweet and savory recipes, nothing does it better than caramelized onions.
Of course, you can make them more savory by adding some balsamic glaze or have them be extra sweet by using shallots instead of regular white onions.
No matter what you choose, the key is to cook them low and slow, letting them wilt, sweat, and soften without burning.
I like to add a drizzle of honey to mine, and I always check the pan every few minutes in case they need a splash of water.
Although these look effective with the round pastry and thick tomato slices, feel free to make these into squares if you don’t want any waste.
They’ll taste the same, and you won’t have any leftover odds and ends to deal with.
These will be tasty with just the mozzarella and tomato, but a light spread of pesto wouldn’t hurt either!
The filling for these puff pastry squares is irresistible! It’s a simple mix of goat cheese and sun-dried tomatoes, making it creamy, tangy, and just a little acidic.
However, I’m not a fan of the square shape because it looks like there’s too much pastry with no filling!
With that in mind, I made mine into little empanada shapes, folding the pastry over and sealing the edges with a bit of egg yolk.
That way, you’ll get plenty of filling with every bite!
Just like apple and cheddar work well together, pear and goat cheese are a match made in heaven.
It’s difficult to describe, but the subtle sweetness of the pear really helps to bring out the tang in the cheese without it being overwhelming.
However, since the cheese gets mixed with garlic, shallot, and thyme, it is definitely a savory treat.
Also, you could so easily swap out the goat cheese for Boursin Garlic & Herb if that’s easier for you.
If you’ve tried this recipe for slow cooker Texas pulled pork, you’ll know it’s sweet, tangy, tender, and totally impossible to resist.
I’m sure you also make it quite often when it’s slow cooker season!
If that’s you, these pulled pork pastry puffs are fantastic for using up any leftovers.
I’ve actually used some of that pre-made pulled pork from the grocery store, and it was such a hit, not to mention a time-saver.
I always see these served in crescent rolls, which are such a fabulous little appetizer. But crescent rolls aren’t quite as flaky as puff pastry!
So, if you want your pigs in a blanket to stand out and be buttery and crisp, this is the recipe for you.
Top tip: pre-bake some bacon in the oven until it’s cooked but not crispy.
Wrap the sausages with bacon and brush them in BBQ sauce before popping them into the pastry. It’ll make such a difference.
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