20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE
These puff pastry appetizers are quick, easy, and beyond delicious! From ham and cheese to feta and spinach to baked brie bites, you won't believe how amazing puff pastry is.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry appetizer in 30 minutes or less!
Nutrition Facts :
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
HOMEMADE PUFF PASTRY SNACK
Make and share this Homemade Puff Pastry Snack recipe from Food.com.
Provided by stelladias77_
Categories Asian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a large square using a rolling pin. Cut the sheet in to 12 equal sized pieces - about 3 1/2 x 3 1/2 inches square. I used homemade puff pastry but store bought is fine too. You can save a lot of money by making your own.
- In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it's softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well .
- Now place one teaspoon of filling mixture in the center of each square of dough. Brush the edges with the beaten egg white or you can use water. Fold the bottom half of the dough over to meet the edges of the top half (you are making a triangle).
- Next place snack on greased baking tray and bake the snack for about 20 minutes at 220C degrees or until golden brown.
- Enjoy.
Nutrition Facts : Calories 275.8, Fat 18.6, SaturatedFat 4.4, Cholesterol 3.8, Sodium 234.4, Carbohydrate 20.9, Fiber 1, Sugar 0.9, Protein 6.4
HOMEMADE PUFF PASTRY
Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.
Provided by Fay Dagneau
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold.
- Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl.
- Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter.
- Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes.
- Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes.
- Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 14.7 g, Cholesterol 44.9 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 10.7 g, Sodium 304.3 mg, Sugar 0.4 g
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
PUFF PASTRY SNACKS
Think beyond pigs in a blanket: Wrap something new in puff pastry.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Unfold thawed frozen puff pastry on a lightly floured surface. Cut into pieces just large enough to wrap around your food (see below) with a 1/2-inch overlap. Wrap, moisten the edge with water and pinch to seal.
- Transfer to a parchment-lined baking sheet, seam-side down. Whisk 1 egg with 2 tablespoons water; brush on the pastry and freeze until firm, about 20 minutes.
- Preheat the oven to 400 degrees F. Bake until the pastry is puffed and golden, 20 to 25 minutes.
- Ideas:
- Bacon: Cook until crisp and drain; stack 3 slices.
- Chocolate bars
- Dill pickles
- Dried figs
- Goat Cheese: Use a thick slice; freeze 2 hours before wrapping.
- Jalapenos: Seed if desired.
- Mango chutney
- Marinated artichoke hearts: Drain and pat dry.
- Pears: Stack 3 slices.
- Portobello mushrooms: Remove the stems; scrape out the gills.
- Prosciutto: Stack 3 slices.
- Pitted Olives
ASPARAGUS PUFF PASTRY SNACKS
Serve as a dinner party starter or serve with a salad as a light lunch. Adapted from the Simply Great Recipes website. I've suggested a few alternatives below. I'm well aware from reading reviews on Zaar that many people don't much like citrus flavourings, but I've provided that option for those of us who do! If you're going down the citrus path and adding a smidgeon of juice to the cream cheese, add it cautiously, a bit at a time, to maintain the basic consistency of the cheese. And, as I've suggested in the TIPS below, if you're a feta-lover, then of course substitute feta for the cream cheese!
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C.
- Divide the pastry sheet in half and cut each half into 4 equal strips.
- In a medium sized bowl, combine the cream cheese, the dill or chives, garlic, (optional) orange or lemon zest, (optional) orange or lemon juice, and (optional) crab, salmon or ham until they are well combined. If your cheese mixture becomes too thin (aha, sounds like you added too much juice!) add a one of the optional meats: crab, salmon or ham. Or, if you want to keep the dish vegetarian, add some more dill or chives.
- Place the 8 strips of pastry onto a greased baking tray and spread them with the cream cheese mixture.
- Arrange 2 - 3 thoroughly-drained Asparagus Green Spears on each strip of pastry and sprinkle with parmesan cheese.
- Bake in a preheated oven at 200°C for 15-18 minutes.
- TIPS: If you love feta, you may well want to use feta instead of cream cheese. The original recipe also suggested adding finely chopped cooked bacon to the cream cheese. If you're not adding orange or lemon, you may well like to add bacon to the cream cheese.
Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 5.3, Cholesterol 11.7, Sodium 131.6, Carbohydrate 16.6, Fiber 1.5, Sugar 1, Protein 4.8
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