3 Easy Puff-Pastry Appetizers
With how much I love and enjoy watching sports with my husband—it really begs the question: is it really the sports that I love or the food that comes along with it? Who doesn’t love a spread of delicious, bite-sized appetizers for a Super Bowl party? Or hot buffalo chicken wings and veggies with dip for Game 7 of the NBA Finals? In our family, we make a big deal out of any sporting event we can—the kids like to make giant posters and I like to make tiny appetizers. We’re all winners here!
My husband and I also love going to restaurants and getting a variety of appetizers for our meals. One of my fondest memories of us before we had kids was we both worked a late shift for USPS and got off work together at 10:30 PM. One or two times a week we would head straight to Applebee’s and take advantage of their half off appetizers after 10 PM. We had so much fun trying all the various appetizers and deciding which ones were our favorites.
To this day I really love making appetizers for showers or big family parties or just little parties at home with my young family. Even better if they are super easy and pack a lot of punch. I really love keeping puff pastry sheets in the freezer for moments like this. There are so many different appetizers and quick little desserts you can make with puff pastry sheets. Today I wanted to share three super easy appetizers that are fun and easy to make and total crowd pleasers.
All of these recipes start with a 17 ounce box of frozen puff pastry that you will defrost, preferably in the fridge. I use the Pepperidge farm brand, but you can use any brand.
Cranberry Brie Bites
Thaw 1 (17-ounce) box frozen puff pastry (2 sheets) according to package directions. Heat oven to 400°F. Lightly coat a mini muffin tin with cooking spray. Cut 6 ounces brie cheese into 1-inch cubes. Refrigerate while you prepare puff pastry.
Unfold each puff pastry sheet and cut into nine squares (18 squares total). Press each into a mini muffin tin well. Add one Brie cheese cube to each well. Top each well with ½ teaspoon cranberry sauce or chutney (about ½ cup total cranberry sauce) and ½ teaspoon chopped walnuts (¼ cup chopped walnuts total). Bake until puffed and lightly browned, 18 to 20 minutes. Cool five minutes.
Spinach-Artichoke Pinwheels
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Line a baking sheet with parchment paper. Squeeze all excess moisture from a thawed 10-ounce package frozen chopped spinach. Drain and coarsely chop one (14-ounce can) jar artichoke hearts packed in water. Place spinach, artichokes, 4 ounces softened cream cheese, 1/2 cup finely grated Parmesan cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Mix well until combined.
Unfold puff pastry onto a lightly floured work surface. Spread spinach-artichoke mixture evenly over dough. Starting at a short side, roll up tightly like a jelly roll. Freeze 15 minutes. Cut log crosswise into ½-inch-thick slices. Place cut-side up on baking sheet about 2 inches apart. Bake until puffed and golden-brown, 25 to 28 minutes. Cool 5 minutes before serving warm.
Wild Mushroom Tart
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Heat 2 tablespoons olive oil in a large skillet over medium – high heat until shimmering. Add 2 thinly sliced shallots and cook, stirring occasionally, until softened, three minutes. Stir in 16 ounces sliced mixed mushrooms and half teaspoon kosher salt; continue cooking until mushrooms release their liquid and it cooks off, 10 minutes. Remove from heat.
On a lightly floured surface, roll out puff pastry to a 10 x 16” rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups shredded Gruyere cheese, leaving a 1-inch border. Top with mushrooms and five fresh thyme sprigs. Bake until puffed, lightly browned, and cheese is melted, 20 to 25 minutes. Cut into six squares.
Do you love sports or sports parties more? Please share your thoughts on this great debate and all things appetizers in the comments below.
CRANBERRY BRIE BITES:
1 (17-ounce) box frozen puff pastry
6 ounces Brie Cheese, cut into 1-inch cubes
1/2 cup whole cranberry sauce (or chutney)
1/4 cup chopped walnuts
SPINACH_ARTICHOKE PINWHEELS
1 (17-ounce) box frozen puff pastry
1 (10-ounce) bag chopped frozen leaf spinach
1 (14-ounce) can jar artichoke hearts packed in water
4 ounces cream cheese softened
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
WILD MUSHROOM TART
1 (17-ounce) box frozen puff pastry
2 tablespoons olive oil
2 thinly sliced shallots
16 ounces mixed mushrooms
1/2 teaspoon kosher salt
1 1/2 cups gruyére cheese
5 fresh thyme sprigs
Directions:
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My husband and I also love going to restaurants and getting a variety of appetizers for our meals. One of my fondest memories of us before we had kids was we both worked a late shift for USPS and got off work together at 10:30 PM. One or two times a week we would head straight to Applebee’s and take advantage of their half off appetizers after 10 PM. We had so much fun trying all the various appetizers and deciding which ones were our favorites.
To this day I really love making appetizers for showers or big family parties or just little parties at home with my young family. Even better if they are super easy and pack a lot of punch. I really love keeping puff pastry sheets in the freezer for moments like this. There are so many different appetizers and quick little desserts you can make with puff pastry sheets. Today I wanted to share three super easy appetizers that are fun and easy to make and total crowd pleasers.
All of these recipes start with a 17 ounce box of frozen puff pastry that you will defrost, preferably in the fridge. I use the Pepperidge farm brand, but you can use any brand.
Cranberry Brie Bites
Thaw 1 (17-ounce) box frozen puff pastry (2 sheets) according to package directions. Heat oven to 400°F. Lightly coat a mini muffin tin with cooking spray. Cut 6 ounces brie cheese into 1-inch cubes. Refrigerate while you prepare puff pastry.
Unfold each puff pastry sheet and cut into nine squares (18 squares total). Press each into a mini muffin tin well. Add one Brie cheese cube to each well. Top each well with ½ teaspoon cranberry sauce or chutney (about ½ cup total cranberry sauce) and ½ teaspoon chopped walnuts (¼ cup chopped walnuts total). Bake until puffed and lightly browned, 18 to 20 minutes. Cool five minutes.
Spinach-Artichoke Pinwheels
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Line a baking sheet with parchment paper. Squeeze all excess moisture from a thawed 10-ounce package frozen chopped spinach. Drain and coarsely chop one (14-ounce can) jar artichoke hearts packed in water. Place spinach, artichokes, 4 ounces softened cream cheese, 1/2 cup finely grated Parmesan cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Mix well until combined.
Unfold puff pastry onto a lightly floured work surface. Spread spinach-artichoke mixture evenly over dough. Starting at a short side, roll up tightly like a jelly roll. Freeze 15 minutes. Cut log crosswise into ½-inch-thick slices. Place cut-side up on baking sheet about 2 inches apart. Bake until puffed and golden-brown, 25 to 28 minutes. Cool 5 minutes before serving warm.
Wild Mushroom Tart
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Heat 2 tablespoons olive oil in a large skillet over medium – high heat until shimmering. Add 2 thinly sliced shallots and cook, stirring occasionally, until softened, three minutes. Stir in 16 ounces sliced mixed mushrooms and half teaspoon kosher salt; continue cooking until mushrooms release their liquid and it cooks off, 10 minutes. Remove from heat.
On a lightly floured surface, roll out puff pastry to a 10 x 16” rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups shredded Gruyere cheese, leaving a 1-inch border. Top with mushrooms and five fresh thyme sprigs. Bake until puffed, lightly browned, and cheese is melted, 20 to 25 minutes. Cut into six squares.
Do you love sports or sports parties more? Please share your thoughts on this great debate and all things appetizers in the comments below.
3 Easy Puff-Pastry Appetizers
Serving size: 10
Calories per serving: 167
Ingredients:
Calories per serving: 167
CRANBERRY BRIE BITES:
1 (17-ounce) box frozen puff pastry
6 ounces Brie Cheese, cut into 1-inch cubes
1/2 cup whole cranberry sauce (or chutney)
1/4 cup chopped walnuts
SPINACH_ARTICHOKE PINWHEELS
1 (17-ounce) box frozen puff pastry
1 (10-ounce) bag chopped frozen leaf spinach
1 (14-ounce) can jar artichoke hearts packed in water
4 ounces cream cheese softened
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
WILD MUSHROOM TART
1 (17-ounce) box frozen puff pastry
2 tablespoons olive oil
2 thinly sliced shallots
16 ounces mixed mushrooms
1/2 teaspoon kosher salt
1 1/2 cups gruyére cheese
5 fresh thyme sprigs
Directions:
CRANBERRY BRIE BITES:
Thaw 1 (17-ounce) box frozen puff pastry (2 sheets) according to package directions. Heat oven to 400°F. Lightly coat a mini muffin tin with cooking spray. Cut 6 ounces brie cheese into 1-inch cubes. Refrigerate while you prepare puff pastry.
Unfold each puff pastry sheet and cut into nine squares (18 squares total). Press each into a mini muffin tin well. Add one Brie cheese cube to each well. Top each well with ½ teaspoon cranberry sauce or chutney (about ½ cup total cranberry sauce) and ½ teaspoon chopped walnuts (¼ cup chopped walnuts total). Bake until puffed and lightly browned, 18 to 20 minutes. Cool five minutes.
SPINACH-ARTICHOKE PINWHEELS:
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Line a baking sheet with parchment paper. Squeeze all excess moisture from a thawed 10-ounce package frozen chopped spinach. Drain and coarsely chop one (14-ounce can) jar artichoke hearts packed in water. Place spinach, artichokes, 4 ounces softened cream cheese, 1/2 cup finely grated Parmesan cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Mix well until combined.
Unfold puff pastry onto a lightly floured work surface. Spread spinach-artichoke mixture evenly over dough. Starting at a short side, roll up tightly like a jelly roll. Freeze 15 minutes. Cut log crosswise into ½-inch-thick slices. Place cut-side up on baking sheet about 2 inches apart. Bake until puffed and golden-brown, 25 to 28 minutes. Cool 5 minutes before serving warm.
WILD MUSHROOM TART:
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Heat 2 tablespoons olive oil in a large skillet over medium – high heat until shimmering. Add 2 thinly sliced shallots and cook, stirring occasionally, until softened, three minutes. Stir in 16 ounces sliced mixed mushrooms and half teaspoon kosher salt; continue cooking until mushrooms release their liquid and it cooks off, 10 minutes. Remove from heat.
On a lightly floured surface, roll out puff pastry to a 10 x 16” rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups shredded Gruyere cheese, leaving a 1-inch border. Top with mushrooms and five fresh thyme sprigs. Bake until puffed, lightly browned, and cheese is melted, 20 to 25 minutes. Cut into six squares.
Thaw 1 (17-ounce) box frozen puff pastry (2 sheets) according to package directions. Heat oven to 400°F. Lightly coat a mini muffin tin with cooking spray. Cut 6 ounces brie cheese into 1-inch cubes. Refrigerate while you prepare puff pastry.
Unfold each puff pastry sheet and cut into nine squares (18 squares total). Press each into a mini muffin tin well. Add one Brie cheese cube to each well. Top each well with ½ teaspoon cranberry sauce or chutney (about ½ cup total cranberry sauce) and ½ teaspoon chopped walnuts (¼ cup chopped walnuts total). Bake until puffed and lightly browned, 18 to 20 minutes. Cool five minutes.
SPINACH-ARTICHOKE PINWHEELS:
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Line a baking sheet with parchment paper. Squeeze all excess moisture from a thawed 10-ounce package frozen chopped spinach. Drain and coarsely chop one (14-ounce can) jar artichoke hearts packed in water. Place spinach, artichokes, 4 ounces softened cream cheese, 1/2 cup finely grated Parmesan cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Mix well until combined.
Unfold puff pastry onto a lightly floured work surface. Spread spinach-artichoke mixture evenly over dough. Starting at a short side, roll up tightly like a jelly roll. Freeze 15 minutes. Cut log crosswise into ½-inch-thick slices. Place cut-side up on baking sheet about 2 inches apart. Bake until puffed and golden-brown, 25 to 28 minutes. Cool 5 minutes before serving warm.
WILD MUSHROOM TART:
Thaw one sheet puff pastry according to package directions. Heat oven to 400°F. Heat 2 tablespoons olive oil in a large skillet over medium – high heat until shimmering. Add 2 thinly sliced shallots and cook, stirring occasionally, until softened, three minutes. Stir in 16 ounces sliced mixed mushrooms and half teaspoon kosher salt; continue cooking until mushrooms release their liquid and it cooks off, 10 minutes. Remove from heat.
On a lightly floured surface, roll out puff pastry to a 10 x 16” rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups shredded Gruyere cheese, leaving a 1-inch border. Top with mushrooms and five fresh thyme sprigs. Bake until puffed, lightly browned, and cheese is melted, 20 to 25 minutes. Cut into six squares.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
