27 Easy Puff Pastry Appetizers You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Crab Puffs

Crab Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT17M · Total: PT37M · Yield: [’30’]

These homemade Crab Puffs are absolutely addicting, filled with an unbelievably delicious creamy crab mixture that’s made with lump crab meat, like cream cheese, parmesan cheese, veggies, and SO much more.

Ingredients

• 8 oz cream cheese (softened)
• 1/4 cup mayonnaise
• 1/3 cup fresh grated Parmesan cheese
• 8 oz lump crab meat
• 1/2 yellow onion (diced)
• 1/2 red bell pepper (diced)
• 2 garlic cloves (minced)
• 2 tbsp chives (diced)
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp coarse sea salt (or coarse kosher salt)
• 1/4 tsp black pepper
• 2 sheets puff pastry

Instructions

1. Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)
2. Preheat the oven to 400­° and lightly grease a mini muffin pan.
3. Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.
4. When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
5. Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
6. Roll out the puff pastry sheets to about 12×12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.
7. Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)
8. Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)
9. Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)

2. Pineapple and Mango Puff Pastry Squares

Pineapple and Mango Puff Pastry Squares is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’]

The easiest puff pastry dessert you’ll ever make! These are great with fresh or canned pineapple, and with fresh mango.

Ingredients

• 1 package puff pastry sheets ((containing two 10×10 inch sheets))
• 2 ripe mangoes
• 4 pineapple rings (cores removed if using fresh pineapple, or used canned pineapple rings)
• 3-4 tablespoons honey ((or use maple syrup or agave nectar for a vegan dessert))
• whipped cream (for serving)

Instructions

1. Preheat oven to 400F. Line 1 or 2 baking sheets with parchment paper.
2. Thaw puff pastries according to the package directions (about 20-30 minutes at room temperature). Cut each puff pastry sheet into quarters, making a total of eight puff pastry squares. Place the puff pastries on your baking sheet(s).
3. Peel the mangoes and cut them into thin slices. You will need about ½ mango per puff pastry, depending on the mango size.
4. Arrange the fruit on the puff pastries however you like. You can make squares with mango slices, squares with pineapple circles or pineapple chunks, or ones with both: a pineapple circle with mango “rose” in the middle.
5. Drizzle each puff pastry square with about 1-2 teaspoons honey, taking care not to get honey too close to the edge.
6. Bake at 400F for 15 minutes, or until the puff pastry is golden brown on the edges.
7. Allow to cool until comfortable to the touch. Top each puff pastry square with whipped cream and enjoy!

3. Mini Bacon and Onion Pasties

Mini Bacon and Onion Pasties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT10M · Total: PT35M · Yield: [’12’, ’12 pasties’]

These truly delicious appetisers are so simple to make. Bacon and Onion are caramelised together and baked in golden, flaky pastry.

Ingredients

• 3 shortcut bacon rashers
• 1 small brown onion
• 1 tsp olive oil
• 1 sheet butter puff pastry (See Note 1)
• 1 egg (See Note 2)
• sea salt and black pepper to taste

Instructions

1. Finely dice the onion, and chop the bacon into small pieces.
2. Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
3. Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.Set mixture aside to cool down.
4. Preheat oven to 200 Degrees C (390 F).If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
5. When the pastry has just defrosted, using a 6 cm cookie cutter, cut 12 circles of pastry and put onto a baking tray lined with baking paper.
6. Divide the cooled bacon and onion mixture between the pastry circles, leaning a little towards one side of the pastry.
7. Fold the circles over to make a pasty shape.Using a fork, press down the edges of the pastry, to ensure it is well sealed.
8. Using a pair of kitchen scissors, snip a small hole in the centre of the pasty, to allow steam to be released.Bake in your pre-heated oven for 10 minutes, or until golden brown.
9. Allow to cool slightly before serving, or cool completely if storing/re-heating later.

4. Feta and Spinach Triangles

Feta and Spinach Triangles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [‘8’, ‘8 parcels’]

Crispy feta and spinach triangles, Greek-style, these little parcels are made with puff pastry and are filled with a delicious cheese, spinach, and herb mixture.

Ingredients

• 1 sheet rolled puff pastry (Notes 1, 2)
• 5.5 oz fresh spinach (Notes 3, 4)
• 2 thin spring onions
• 2 garlic cloves
• 1 tablespoon olive oil
• a few gratings of nutmeg
• 2.5 oz feta (Note 5)
• ⅓ cup Parmesan, grated (Note 6)
• 1 tablespoon dill (chopped (fresh or frozen))
• 1 egg
• 1 tablespoon milk
• 1-2 teaspoons sesame seeds (Note 7)
• fine sea salt and ground black pepper

Instructions

1. Puff pastry: Remove from the fridge about 10 minutes before using it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.1 sheet rolled puff pastry
2. Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
3. Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves, but keep them separated.5.5 oz fresh spinach + 2 thin spring onions + 2 garlic cloves
4. Cook: Heat the olive oil in a large pan. Cook the onions for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, a little salt and pepper, and a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.1 tablespoon olive oil + onions + garlic + spinach + fine sea salt and ground black pepper + a few gratings of nutmeg
5. Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill, and add them to the spinach. Mix well.2.5 oz feta + ⅓ cup Parmesan, grated + 1 tablespoon dill
6. Cut triangles: Unroll the pastry on the working surface. Cut the pastry sheet into 8 even pieces.
7. Fill parcels: Divide the spinach feta filling between the pastry pieces and press the filling with the spoon to spread it a little on the dough.
8. Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash.1 egg + 1 tablespoon milk
9. Form parcels: Fold the other side of the dough over the filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork. Carefully place the parcels on the baking tray.
10. Brush them with egg wash and sprinkle them with 1-2 teaspoons sesame seeds .
11. Bake for about 20 minutes or until golden brown.
12. Rest on the baking tray for about 3 minutes, then transfer them carefully to a wire rack (use a spatula).

5. Asparagus Puffs

Asparagus Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 12 asparagus spears, trimmed
• 1 cup shredded Gruyère cheese (or sharp cheddar)
• 1 tsp olive oil
• Salt and pepper to taste
• 1 egg, beaten (for wash)

Instructions

1. 1. Preheat oven to 400°F (200°C); line a baking sheet with parchment.
2. 2. Blanch asparagus 1–2 minutes in boiling water, then drain and pat dry.
3. 3. Cut puff pastry into 12 rectangles; place one asparagus spear on each; sprinkle with cheese; wrap pastry around asparagus; seal with egg wash.
4. 4. Arrange seam-side down on the sheet; brush with remaining egg wash; bake 12–15 minutes until golden.

6. Egg Puffs

Egg Puffs – Lime Thyme is a practical addition to this collection, with a straightforward method and adaptable serving options.

These south Indian style egg puffs are made by wrapping perfectly boiled eggs and and a flavor packed onion filling inside flaky puff pasty parcels. They are

Ingredients

• 8 large eggs, hard-boiled and peeled, halved lengthwise
• 1 cup finely chopped onion
• 1 small green chili, minced
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1–2 tsp vegetable oil (for sauté)
• 1 sheet puff pastry
• 1 egg, beaten (for sealing)

Instructions

1. 1. Sauté onion in oil with green chili and spices until soft; set aside to cool.
2. 2. Preheat oven to 400°F (200°C); cut puff pastry into 8 rectangles.
3. 3. Place a spoonful of onion masala on each pastry rectangle; position a halved boiled egg on top; wrap pastry around the egg and seal with beaten egg.
4. 4. Bake 12–15 minutes until puffed and golden.

7. Caramelized Onion Tarts

Caramelized Onion Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [’18’, ’18 people’]

Tender apples and deliciously caramelized onions meet flaky puff pastry to form a savory appetizer that’s sure to delight.

Ingredients

• 2 Tbs butter (unsalted)
• 2 medium onions (sliced)
• 2 red apples (cut into small pieces)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sheets frozen puff pastry (thawed)
• 1/2 cup plain Greek yogurt (must be Greek, regular is too thin and wet.)

Instructions

1. Preheat oven to 400.
2. Heat the butter in a large skillet over medium heat.
3. Add the onions, reduce heat to medium low, and cook, stirring occasionally, until soft and golden brown.
4. Stir in the apples, salt, and pepper and cook until just tender, about 2 minutes.
5. Place each sheet of pastry on a parchment lined baking sheet and prick all over with a fork.
6. Spread with the Greek yogurt, leaving a 1/2 inch border.
7. Top with the onion mixture and bake until the pastry is crisp and browned, 30 minutes.
8. Cut into squares before serving.

8. Puff Pastry Potato Roses

Puff Pastry Potato Roses is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT60M · Total: PT105M · Yield: [’12’, ’12 Potato Roses’]

Serve these at your next party for an elegant side dish. Guests will be impressed and they’ll love the combination of crunchy tops and soft potatoes inside, all nestled in a puff pastry shell. 

Ingredients

• 2 sheets Puff pastry (store-bought)
• 2 pounds Yukon gold & sweet potatoes, peeled and sliced paper thin. Large slices should be cut in half. Keep the slices in cold water to prevent discoloration before cooking.
• 6 tablespoons Butter and/or olive oil (I used a mixture of half butter, half olive oil)
• 2-4 tablespoons Fresh herbs (e.g. rosemary, thyme), minced (To substitute dried herbs, use 2-4 teaspoons)
• 1/2 cup Grated parmigiano, romano or other hard cheese
• Salt and pepper

Instructions

1. Defrost puff pastry according to directions on the package. Use only one sheet at a time, keeping the other one refrigerated. In general, defrosting at room temperature for about 40 minutes works. 
2. Preheat oven to 375 degrees F. Spray or lightly oil by hand a 12-muffin tin. Set aside.
3. Either microwave the potato slices (covered in a microwave safe bowl) or boil them until they are pliable (slightly bendable), but not fully cooked. Once they are done cooking, put them in a bowl of cool water until needed. 
4. The puff pastry sheet starts out about 9 1/2 -inches square. Roll it out to a rectangle about 10-inches wide by 14-inches long. Cut the rectangle into 6 strips, each slightly less than 2-inches wide. 
5. Pull one strip of dough off of the rectangle. Roll it a bit more, so that it is about 2 1/2-inches wide. Brush the strip with the oil/butter. Sprinkle herbs, cheese, salt, and pepper along the top half of the strip.
6. Add potato slices, alternating Yukon gold and sweet potatoes, and leaving about 1-inch at the beginning and end of the strip. 
7. Fold the bottom half of the pastry strip up to the middle of the potato slices and dab a bit of oil/butter at each end of the strip. Roll the strip gently but firmly, taking care not to pull it too tight. 
8. When the rose is completely rolled, place it in the first muffin cup and repeat with the next 11 strips of dough and the rest of the potato slices. 
9. Bake the roses for about 45 minutes, until the edges of the potato slices peeking out are browning and the pastry shell is golden. If the potato slices darken before the pastry shell is cooked, gently put a piece of aluminum foil over the roses and let them continue to bake. Once done, let them sit in pan for a few minutes before lifting them out.

9. Jam Puff Pastry Twists

Jam Puff Pastry Twists is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’20’, ’20 twists’]

These Jam Puff Pastry Twists are a super simple 2-ingredient treat that are so easy to make and fun to eat. Great for breakfast, brunch, with a cup of coffee or tea.

Ingredients

• 8.65 ounces puff pastry ( (1 sheet, 1/2 package puff pastry))
• 1/4 cup seedless jam of your choice
• flour (, for dusting)
• powdered sugar (, for finishing (recommended))

Instructions

1. Allow puff pastry to thaw per package instructions.
2. Line a cookie sheet with parchment paper; set aside.
3. Lightly dust work surface and a rolling pin with flour. Roll out puff pastry to a 12×16-inch rectangle. Cut crosswise into two (8×12-inch) rectangles.
4. Heat the jam up in the microwave for about 15 seconds to loosen. With a pastry brush, coat one piece of the pastry with the jam. Place the uncoated pastry piece on top and gently roll them together with the rolling pin (not too hard or the jam will squish out!)
5. Slice into 24 (1/2-inch wide) strips. Pinch the ends tightly and twist.
6. Transfer to the lined baking sheets, spacing them 1 1/2-inches apart. Chill tray for 20 minutes.
7. In the meantime, preheat oven to 400 degrees F.
8. Bake for 10-12 minutes or until golden brown.
9. Let cool and then sprinkle with powdered sugar.

10. Savory Puff Pastry Bites with Caramelized Onions and Mushrooms

Savory Puff Pastry Bites with Caramelized Onions and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Total: PT1H30M · Yield: 64

These savory puff pastry bites hit all the right notes with sweet caramelized onions, marinated Portobello mushrooms, Applewood smoked cheddar cheese, and a hint of fresh thyme.

Ingredients

• 1 package frozen puff pastry
• 2 eggs, beaten
• flour, for rolling
• 4 large yellow onions
• 1⁄4 c. unsalted butter
• 3 T. dry white wine
• salt and pepper, to taste
• 8 oz. sliced baby Portobello mushrooms, cleaned and patted dry
• 1⁄4 c. Marsala wine
• salt and pepper, to taste
• 2 T. olive oil
• 8 oz. Applewood smoked cheddar, grated
• 3 T. fresh thyme, leaves only

Instructions

1. Thaw puff pastry overnight in the refrigerator.
2. In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.
3. Heat 2 T. olive oil in a large skillet over medium-high heat. Once oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5 – 7 minutes. Remove from heat and transfer to a bowl. Set aside.
4. To caramelize onions, slice off both ends and remove the papery outer layers. Cut onion in half lengthwise (from tip to root). Then cut each half across the middle to form four sections. Cut each section lengthwise into strips.
5. Over medium heat, melt butter in a large skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir with a wooden spoon until coated with butter.
6. Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
7. Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid if necessary to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and let cool in pan until ready to use. Once cool, transfer any unused onions to an airtight container for future use.
8. Preheat oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper and set aside.
9. Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.
10. Repeat the above steps for the other half of the puff pastry.
11. Remove baking sheets from freezer and let sit for a couple of minutes before brushing each piece with the beaten egg.
12. Carefully arrange equal amounts of grated cheddar cheese, caramelized onions and sautéed mushrooms on each piece of puff pastry. Sprinkle each with fresh thyme leaves.
13. Place baking sheets in the preheated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly. Continue cooking until the pastry is golden brown, approximately 8-10 minutes.

11. Spicy Cheddar Herb Palmiers

Spicy cheddar Herb Palmiers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’60’, ’60 palmiers’]

Perfect little morsels for your next party. They take only a few ingredients and bake in a matter of minutes. Make them hours or days ahead of time. 

Ingredients

• 1 sheet store-bought puff pastry
• 1 – 1 & 1/2 tablespoons taco seasoning
• 4 tablespoons olive oil, divided
• 3-4 ounces sharp cheddar cheese, shredded or grated

Instructions

1. Defrost the puff pastry, preferably overnight in the refrigerator. (You can defrost on the countertop, according to the manufacturer’s directions, but be careful not to let it get to room temperature.) It should be chilled but not so cold that it is still stiff when you unroll it. 
2. On a silicone mat or piece of parchment, roll out the sheet of puff pastry to a rectangle between 9 x 15-inches and 10 x 16-inches. 
3. Mix the taco seasoning and 2 – 2 & 1/2 tablespoons of the olive oil. Evenly brush the mixture onto the puff pastry. 
4. Spread the shredded or grated cheese evenly on top of the seasoning/oil-topped puff pastry. 
5. Make a line down the middle of the long side of the rectangle (gently with a butter knife or similar, so as not to cut through the dough.) Fold or roll the two long sides of rectangle toward the middle, so you have a single, long log. Gently lift the log onto a cookie sheet and freeze for 20 minutes or refrigerate for 1-2 hours. While it is cooling, pre-heat the oven to 400 degrees F. 
6. Once the log is well-chilled, remove it from the freezer or refrigerator and cut it into 1/4-inch slices. Place the slices on silicone or parchment-lined cookie sheets and bake for 15-20 minutes. 
7. After removing the palmiers from the oven, let them cool down on the cookie sheets. Store them in a tightly closed container. 

12. Black Bean Puff Pastry Triangles

Black Bean Puff Pastry Triangles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’, ‘8 puff pastry triangles’]

If you’re looking for a fun, easy, tasty snack, try these easy cheesy Black Bean Puff Pastry Triangles – the perfect after-school snack!

Ingredients

• 1 cup black beans (drained and rinsed)
• 1/2 bell pepper (seeds removed and finely diced)
• 1 teaspoon chili powder
• 1 tablespoon cilantro leaves (chopped)
• 1 cup (4 oz) shredded cheese, such as cheddar or pepper jack
• 2 frozen 9-inch square puff pastry sheets (thawed (see instructions))

Instructions

1. Preheat oven to 400F. Spray a large baking sheet with non-stick spray or line with parchment paper.
2. Remove the puff pastry sheets from the freezer and allow to thaw while preparing the black bean mixture.
3. In a large bowl, combine the black beans, diced bell pepper, chili powder, chopped cilantro leaves, and shredded cheese. Mix well.
4. On a large clean surface, unfold the thawed puff pastry. Cut each 9-inch puff pastry square into quarters to make a total of 8 puff pastry squares about 4 ½ inch each.
5. Place about 2 tablespoons of the bean mixture in the center of each puff pastry square (do not over-stuff!).
6. Fold each square in half to make a triangle and pinch the sides together taking care to not get any bean mixture onto the edges of the triangles. Use a fork to press down on the edges and seal the puff pastry triangles.
7. Gently place the puff pastry triangles onto the greased baking sheet and bake for 12-15 minutes at 400F, or until the puff pastry triangles are golden brown and flaky on top. Remove from heat and allow to cool 5-10 minutes before serving.
8. Serve warm with your favorite dip, such as salsa, marinara sauce, guacamole, or sour cream.

13. Almond-Raspberry Brie in Puff Pastry

Baked Brie in Puff Pastry with Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’16’, ’16 servings’]

This classic, four-ingredient Easy Baked Brie with Jam is super easy to make and always a crowd-pleaser!

Ingredients

• 7-8 ounce Brie Wheel
• 1 sheet Puff Pastry
• 3 – 4 ounces almond paste
• ¼ – ⅓ cup thick raspberry jam (or other jam of your choice)
• 1 large egg white (gently whisked)

Instructions

1. Defrost puff pastry according to package directions. Preheat oven to 400°F (200°C).
2. Slice the brie wheel in half horizontally across the middle, for two thin brie wheels.Roll the almond paste into a circle slightly larger than the brie wheel and about ⅛-inch thick. Cut a round of almond paste the same size as the brie wheel.Layer the almond paste circle in between the two brie circles.
3. Form a small ball with the leftover almond paste.Roll it out so that it is ⅛-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press the strips down to form a rim around the top of the brie wheel. Fill the recess with jam.
4. Place the prepared brie wheel in the center of one sheet of defrosted puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry-covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
5. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too.
6. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
7. Bake in preheated oven at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until pastry is golden brown.
8. Allow to cool for 5-10 minutes before serving.Serve with whole grain crackers and sliced apples.

14. Cheese Straws

Cheese Straws is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup grated cheese (cheddar or Parmesan)
• 1/2 tsp paprika
• 1/4 tsp salt
• 1 egg, for wash

Instructions

1. 1. Preheat oven to 400°F (200°C). Roll puff pastry to a thin rectangle; sprinkle cheese, paprika, and salt; press lightly to embed.
2. 2. Fold pastry to enclose cheese and reroll; cut into strips about 1/2 inch wide and twist to form a straw shape.
3. 3. Place on a baking sheet; brush with egg wash.
4. 4. Bake 12–14 minutes until crisp and golden.

15. Roasted Tomato Puff Pastry

Roasted Tomato Puff Pastry Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

A delicious vegetarian appetizer that really brings out the flavor in tomatoes.

Ingredients

• One package little tomatoes (grape, cherry, etc.)
• 1 tablespoon olive oil
• Garlic powder
• Fresh thyme
• Herbs de Provence or Italian seasoning
• Salt & pepper
• 1 sheet frozen puff pastry
• 1/3 cup balsamic vinegar
• 1 tablespoon brown sugar

Instructions

1. If frozen, thaw puff pastry according to package directions (note that the kind that isn’t rolled out usually requires thawing overnight unless you want to thaw it in the microwave).
2. Pre-heat oven to 400F. Move the rack to the middle position. Line a baking sheet with parchment paper.
3. Place tomatoes in a baking dish and toss with about a tablespoon of olive oil. Sprinkle with some garlic powder, fresh thyme (take the leaves off the stems), herbs de Provence, and salt & pepper. Roast tomatoes for 20 minutes.
4. Meanwhile, make the balsamic drizzle by combining the balsamic vinegar and brown sugar in a small pan. Cook on medium heat until it’s reduced by half (about 10 min.).
5. If your puff pastry isn’t rolled out, roll it out on a lightly floured surface into a sheet that’s about 12 inches long (it should comfortably fit on the baking sheet).
6. When the tomatoes are almost done, place the puff pastry on the baking sheet. Spread the tomatoes (and the leftover oil/juice) onto the pastry. Bake for 15-20 minutes, or until the pastry is cooked and lightly browned.
7. Cut into squares (I used a pizza cutter!), use a spoon to drizzle the balsamic reduction on each piece, and serve immediately.

16. Apricot Parmesan Puff Pastry Pinwheels

Apricot Parmesan Puff Pastry Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT12M · Total: PT37M · Yield: [’24’, ’24 pinwheels’]

These bite-sized apricot and cheese puff pastry pinwheels are fast and easy to make with just five ingredients. Serve a big platter for holiday parties, game day, make them for a snack, or serve them along side soups and salads.

Ingredients

• 1 sheet puff pastry dough
• 1/3 cup apricot jam
• 3/4 cup Parmesan cheese (shred your own, or buy it preshredded)
• 1 1/2 tsp rosemary (chopped)
• 1 egg

Instructions

1. Heat the oven to 375 degrees F.
2. Set out the puff pastry sheet to thaw for 15 minutes.  When thawed unroll the pastry on a flat surface like a cutting board to flatten it.
3. With a cheese shredder, shred the cheese over a plate, or measure out the preshredded cheese. On a small cutting board, pull the fresh rosemary off the stem and then chop the leaves.
4. Spread the jam over the pastry sheets with a spoon or a knife. You just need a thin layer, so don’t feel you have to use the whole 1/3 cup. Leave some space at the end of the roll without jam or cheese.
5. Sprinkle the parmesan cheese and chopped rosemary over the jam.
6. Break the egg into a small bowl, and beat with a fork.
7. Starting with the short side of the dough, roll up the pastry sheet into a tight roll. Brush the end with the egg wash and then continue rolling up the dough. The egg wash will seal the pastry together so I won’t come unrolled.
8. Optional – brush more of the egg wash over the top of the roll. This will add some shine to the baked pastry and make it more golden brown.
9. With a serrated knife, cut the roll into 1/4″ slices and place the slices on the silicone mat-lined baking sheet.
10. Bake for 10-12 minutes or until golden brown.
11. Serve warm or at room temperature.
12. Store leftover rolls in an airtight container in the refrigerator for several days. To reheat the rolls, wrap in aluminum foil bake in a 300 degrees until warmed, about 10 minutes.

17. Asparagus Puff Pastry Tart with Prosciutto and Pesto

Asparagus Puff Pastry Tart With Prosciutto and Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

An Asparagus Puff Pastry Tart With Prosciutto and Pesto will be a welcome addition to your brunch menu.

Ingredients

• 1 cup spring pea pesto
• 1 sheet frozen puff pastry (, thawed)
• 1 cup ricotta cheese
• 1 egg (, lightly beaten)
• 1/4 cup shredded Parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 12 ounces thin asparagus (, trimmed)
• 1 Tablespoon olive oil
• 3 slices prosciutto de parma (, halved lengthwise)

Instructions

1. Preheat oven to 400F.
2. On lightly floured surface roll out puff pastry to 15-inch x 9-inch rectangle and transfer to baking sheet.
3. Brush ¼ cup pesto over pastry to within ½-inch of edges.
4. Fold edges over ¼-inch. Using fork press edges to seal.
5. Combine ricotta, egg, Parmesan cheese, kosher salt and pepper and spread over pesto.
6. Toss asparagus and olive oil and arrange over cheese mixture.
7. Bake 20 minutes or until puff pastry is golden and asparagus are tender.
8. Top with prosciutto and dollops of some of the remaining pesto. Serve remaining pesto on the side.

18. Leek and Mushroom Tart

Leek and Mushroom Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Made with buttery layers of puff pastry, this Mushroom Tart is incredibly easy to make and absolutely delicious – perfect to impress all the people!

Ingredients

• 2 sheets puff pastry
• 1 1/2 pounds mushrooms ((see notes))
• 2 leeks (white parts only, roughly chopped)
• 2 garlic cloves (minced)
• 2 tablespoon butter
• 1/4 cup sherry
• 1/2 teaspoon fish sauce
• 2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 oz. mascarpone cheese (room temperature)
• 1/2 cup heavy cream
• 5 cloves roasted garlic (smashed)
• 2 tablespoon grated Parmesan cheese
• 2 tablespoon blue cheese crumbles
• 2 tablespoon honey
• 1 teaspoon salt

Instructions

1. Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.
2. Cut the white parts off the bottom of the leeks. Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.
3. Heat the butter in a large skillet over medium heat. Add the leeks and cook for about 3-5 minutes, until leeks have softened and are starting to brown. Add the mushrooms. You may have to do this in batches if they don’t all fit in the pan. Add what will fit, then wait for them to cook down and add the rest.
4. Stir mushrooms to mix in the leeks. Cook for 5-10 minutes, until mushrooms have released their liquid and the liquid has evaporated. Add the sherry and stir until it has evaporated.
5. Add the fish sauce, salt and pepper and stir to combine. Remove from heat and set aside.
6. Lay the puff pastry sheets on two parchment paper lined baking sheets. Place half the mascarpone sauce mixture on each and spread, leaving 1″ on the sides.
7. Cover the cheese mixture with the sauteed mushrooms, leaving 1″ on the side. Fold up the edges and pinch the corners together (see photo below).
8. Bake for 20-25 minutes, until puff pastry is golden brown.Let cool for 5-10 minutes, then slice into pieces.

Whipped Mascarpone Sauce:

1. Combine all the ingredients in a bowl. Use a hand mixer to beat the mixture until well combined, about 2-3 minutes. If mixture gets too thick, warm in the microwave for 15-20 seconds.

19. Ham and Cheese Puff Pastry

Ham and Cheese Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 people’]

Salty cured ham, gooey cheese, caramelized onions and a creamy mustard sauce is all you need to make this incredible easy and delectable Ham and Cheese Puff Pastry. Plus, it’s so easy to make you can almost do it in your sleep!

Ingredients

• 2 sheets puff pastry
• 2 cups shredded Swiss cheese
• 6 oz. Clifty Farm Country Ham Biscuit Cut Slices (diced and cooked)
• 2 tablespoons butter
• 1 onion (sliced thinly and caramelized)
• Mustard sauce
• Fried egg (optional for brunch)
• 6 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons heavy cream

Instructions

1. Thaw the puff pastry according to the instructions on the box. Preheat the oven to 400 degrees.
2. Cook the diced ham in a skillet for 3-5 minutes, until it is slightly caramelized.
3. Lay each sheet of puff pastry flat on a parchment paper lined baking sheet.
4. Combine all the ingredients for the mustard and mix well. Spread the sauce over the puff pastry sheets (there should be enough for 2 tarts).
5. Spread the cheese, ham, and caramelized onions on top. Bake for 20-25 minutes, until pastry is golden brown.
6. Slice and serve alone or with a fried egg on top for brunch/breakfast.

Caramelized Onions:

1. Place the thinly sliced onions and butter in a saucepan over medium heat. Cook, stirring periodically, until the onions are a golden brown and very soft. It should take about 15 minutes for the onions to get caramelized.

20. Cranberry Brie Bites

Cranberry Brie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT12M · Yield: 15

Cranberry brie bites are the perfect addition to your next holiday party! These simple cranberry brie appetizers are so easy to prep, but look like you slaved all day in the kitchen!

Ingredients

• 15 count package frozen mini Filo shells
• 3 ounce package of brie cheese
• 1 cup cranberries (fresh or frozen)
• ¼ cup water
• 2 Tablespoons white granulated sugar
• A few sprigs of rosemary- optional

Instructions

1. 1. Preheat the oven to 400 degrees. 2. On an un-greased cookie sheet evenly place the Filo shells right side up, about one inch apart. Set aside. 3. In a small saucepan, combine the cranberries and water stir. Top with a one inch piece of rosemary. 4. Bring the sauce to a boil over medium heat, then reduce to low, stirring until the cranberries pop. Immediately remove from the heat and discard the rosemary. Set aside. 5. Slice the brie into 15 pieces and distribute into the Filo shells. 6. Bake in preheated oven for about 5 minutes or until the brie is smooth and melted. 7. Remove from oven and place 3-5 cranberries in each Filo shell. 8. Garnish with a small sprig of rosemary, if desired and serve immediately.

21. Puff Pastry Tomato Tarts

Puff Pastry Tomato Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

These elegant yet simple Puff Pastry Tomato Tarts use only six ingredients and are as delicious as they are beautiful.

Ingredients

• 1 pint yellow grape tomatoes (I recommend Pure Flavor Bumbles Yellow Grape Tomatoes)
• 1 sheet puff pastry, thawed until pliable
• 4 oz garlic and herb goat cheese
• 1 egg
• fresh thyme
• flaky sea salt
• freshly ground black pepper

Instructions

1. Preheat oven to 425 degrees F.
2. Unfold the thawed puff pastry and roll it flat on a floured surface. Slice the puff pastry in half horizontally then cut each half into three equal rectangles. (You will have 6 pieces in total.)
3. Transfer the uff pastry pieces to a parchment lined baking sheet. Then use a sharp knife to score a 1/2 inch border around the outside of each puff pastry tart. Be sure not to cut all the way through.Add a couple teaspoons of goat cheese to the center of each tart. Then place a few tomatoes on top of the goat cheese.
4. In a small bowl combine 1 egg with a splash of water and whisk until frothy. Then use a pastry brush to paint a little of the egg wash around the border of each tart. Place the tarts in the oven and bake at 425 degrees F for 15-18 minutes until golden brown.Remove from the oven and top with shaved parmesan, fresh thyme, flaky sea salt and freshly cracked black pepper. Enjoy!

22. Pumpkin Tart with Ricotta and Onion

Pumpkin Tart with Ricotta, Onion and Rosemary is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘2’, ‘2 Small Servings’]

This Savoury Pumpkin Tart with Onion, Ricotta Cheese and Rosemary makes a delicious lunch or light dinner to enjoy this Autumn and Winter. The Pumpkin and Onion Tart made with Puff Pastry can also be served as an appetiser for your next party or for the Holidays!

Ingredients

• 1 sheet Frozen Puff Pastry sheet, rolled (25x25cm / 10×10 inch)
• 350 gr (0.75 lbs) Fresh Pumpkin
• 1 tablesp. Olive Oil
• 1/2 teasp. Salt
• 1/4 teasp. Pepper
• 100 gr (0.2 lbs) Ricotta Cheese
• 1/2 teasp. Salt
• 1/4 teasp. Pepper
• 1/2 teasp. Garlic Powder (optional)
• 1/2 teasp. Cumin Powder (optional)
• 1/4 Brown Onion
• Fresh Rosemary (to taste)
• 1 Egg Yolk for egg wash (optional)

Instructions

1. Preheat your oven on 180’C/350’F. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.

Roasted Pumpkin

1. Cut the Pumpkin into small cubes (peeled or with the skin on) and place them on a flat baking tray lined with baking paper. Drizzle with Olive Oil, Salt and Pepper and toss to mix.
2. Roast in the oven for about 15 minutes, or until the Pumpkin chunks are soft. Remove from the oven and set aside.

Tart Filling & Toppings

1. In a small bowl, mix the Ricotta Cheese with the Salt, Pepper, Garlic and Cumin (or your choice of spice). Set aside.
2. Cut the Brown Onion into thin slices and set aside (1).

Assembling the Tart

1. Place the thawed Puff Pastry over a flat baking tray lined with baking paper. Fold the sides on 1 cm / 0.4 inch to create an edge. Use a fork to prick the centre of the pastry (2).
2. Place in the oven (still heated on 180’C/350’F) to blind bake for about 10 minutes, or until it starts to puff and the centre of the tart feels dry to the touch.
3. Spread the Ricotta filling over the pastry using the back of a spoon or a small offset spatula (3). Place the Roasted Pumpkin and Onion slices over the Ricotta. Finish with some Rosemary.
4. Optional: whisk an egg yolk in a small bowl and brush it over the edges of the pastry
5. Place the tart back in the oven to finish baking (still at 180’C/350’F) for 15 to 20 minutes, or until the edges of the pastry are golden.

23. Savory Chicken Mushroom Tart

Savory Chicken & Mushroom Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT65M · Yield: [’16’, ’16 slices’]

This savory Chicken Mushroom Tart is easy to make and bakes up beautifully. Serve it as a hearty appetizer or light meal.

Ingredients

• 1 sheet sheet puff pastry dough
• 2 tablespoons butter
• 1 tablespoon light olive oil (or canola oil)
• 1 medium onion (chopped; about 1½ cups / 8 ounces)
• 8 ounces mushrooms (sliced)
• 8 ounces rotisserie chicken meat (chopped )
• 2 teaspoons chopped fresh rosemary
• 1 clove garlic (minced)
• ½ cup chopped walnuts
• ⅓ cup white wine (or white grape juice, or water)
• Salt & pepper (to taste)
• 8 ounces cream cheese
• 2 large eggs
• ½ teaspoon fresh orange zest (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Line the bottom of a 10-inch tart pan with parchment paper.Roll the puff pastry sheet out until it is about 14×14: big enough to fully line the tart pan up and over the sides.
3. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.Put the pastry in the tart pan in the freezer while you prepare the filling.
4. Melt the butter and olive oil in a medium skillet over medium heat. Add onions and sauté until they lose their moisture and begin to become translucent; about 5-6 minutes.
5. Add sliced mushrooms and continue to cook until they release their juices; about 5-7 minutes. You can add a pinch of salt to the mixture to encourage the process.
6. When the mushrooms have cooked down some, add the chicken, chopped walnuts, rosemary, and garlic, and cook until any remaining liquid is absorbed.
7. Add the wine and deglaze the pan, continuing to cook up til the liquid has once again reduced. Season to taste with salt and pepper.
8. It is important that the filling be cooled before adding it to the pastry shell. To cool the filling faster, line a rimmed baking sheet with parchment paper and spread the filling across it. Pop it in the freezer for 5 minutes and it will be ready to use.
9. In a medium bowl, mix cream cheese, eggs, orange zest (optional), salt, and pepper together until smooth.
10. Remove the tart pastry from freezer and fill the shell with the cooled chicken mushroom mixture.Using a spatula, “frost” the top of the tart with the cream cheese mixture.
11. Bake for 30-35 minutes, until the top begins to brown and the egg mixture is firm.
12. Remove from oven and cool slightly before cutting. Tart can be served warm or cold.

24. Bacon and Cheese Turnovers

Bacon and Cheese Turnovers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 turnovers’]

These simple to prepare Bacon and Cheese Turnovers are so incredibly delicious! Just five ingredients are all that is needed to make these tasty savoury treats. Crispy, flaky puff pastry is filled with caramelised bacon and lots of cheese. Perfect on their own as a snack or appetiser, or serve with a bowl of soup!

Ingredients

• 1 sheet butter puff pastry (See Note 1)
• 170 g (6 oz) bacon – cut into 1cm (.5 inch) cubes
• 80 g (3 oz) cheddar cheese – grated
• 1 tbsp Dijon mustard (See Note 2)
• 1 egg – beaten, for egg wash
• 20 g (1 oz) cheddar cheese – grated

Instructions

1. Preheat your oven to 200 degrees C (390 F).Line a baking sheet with parchment paper.
2. In a small frying pan over medium heat, cook the chopped bacon for about 8 minutes, or until lightly golden. Set aside to cool.
3. Place your pastry sheet on the lined baking tray.
4. Spread the mustard on the pastry, leaving a 1 cm (.5 inch) border around the edge.
5. Cut the pastry into four even squares.
6. Divide the cooled bacon mixture between the four squares and, place in the centre of each square.
7. Top the bacon mixture with the grated cheese.
8. Brush the edge without the mustard with beaten egg. Fold over the pastry to form a triangle, being careful to keep the mixture away from the edges.Crimp the edges of the pastry with a fork to seal it.
9. Brush the top of each triangle with egg wash, and top with the additional grated cheese.
10. Bake for 15 minutes, or until the pastry is golden brown and cooked through.Allow the pastries to cool slightly for a few minutes before serving.

25. Asparagus and Bacon Pastry Pockets

Asparagus in Puff Pastry with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’]

Savory bacon, hearty asparagus, and melted cheese all wrapped in buttery crescent dough…oh my! You are going to LOVE these Asparagus in Puff Pastry with Bacon appetizer —and so will all of your guests!

Ingredients

• 1 pack of butter Pillsbury croissants (or puff pastry)
• ½ tbsp olive oil
• Pinch salt + pepper
• 1 cup of shredded gouda cheese
• ½ cup shaved parmesan cheese
• Small bushel of asparagus (about 2-3 per croissants)
• 8 strips of thin cut bacon (can be turkey or pork)

Instructions

1. First, let’s make the bacon. Preheat your oven to 400°F and place a wire rack on top of a baking sheet. Then, lay slices of bacon on top and bake for 18-20 minutes. We want the bacon to be a little underdone so we can still shape it.
2. While the bacon is cooking, shred cheese if not already pre-shredded. Wash, dry, and trim the ends of the asparagus, then slice each piece in half. Dry well because excess water will make the dough soggy.
3. When bacon is done, remove the slices with tongs and pat with a paper towel.
4. Next, roll raw crescent dough out onto a creased baking sheet. Then, use a knife to cut along the perforated lines in the dough.
5. Brush lightly with olive oil and sprinkle with salt and pepper. Then add one piece of cooked bacon onto each crescent in a diagonal fashion to fit the long direction of the dough.
6. Then add two halves of asparagus stalks in the same direction as the bacon. If your asparagus is thinner, you can use 3-4 pieces.
7. Then add shredded cheese on top. This will act as glue and help the crescent rolls stay together as they bake.
8. Wrap the exposed corners inward, forming a pastry pocket with the cheese, asparagus, and bacon tucked inside. Brush each piece of crescent dough with a little more olive oil. Then, sprinkle with more cheese and seasoning on top.
9. Bake for 12 minutes or until the pastry is golden and puffed. Enjoy!

26. Pizza Pastry Puffs

Easy Pizza Pastry Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: 6

These easy pizza pastry puffs are so great for anytime snacks or a meal!

Ingredients

• 1 puff pastry
• 1 cup shredded mozzarella cheese 1⁄2 cup grated parmesan
• 2 eggs
• 2 tbsp All-purpose flour
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1⁄2 tsp salt
• 1⁄2 tsp pepper
• 1⁄2 cup pizza sauce
• 15 pepperonis quartered

Instructions

1. Gather all ingredients and line a baking sheet with parchment paper.
2. In a medium sized bowl combine one egg, seasonings, 2 tbsp flour, mozzarella, and parmesan and set aside.
3. Flour your work surface.
4. Remove 1 sheet of puff pastry from the pack (they usually come 2 in a pack). Roll out the puff pastry evenly, this step is to thin out the dough.Cut into 6 squares using a sharp knife or pizza cutter.
5. Place a spoonful of the cheese mixture in the center of one corner of the puff pastry square, leaving enough space to crimp the edges closed.
6. Complete for all 6 squares.
7. Prepare an egg wash with the remaining egg and 1 tbsp water.
8. Lightly brush egg wash around the edges around the side where the cheese mixture has been placed. Fold over the dough and crimp together with a fork.
9. Brush the top of each triangle with egg wash and chill for 10-15 mins before baking.
10. Preheat the oven to 375
11. Remove tray from fridge and bake for 30 mins.
12. Serve with pizza sauce.

27. Asparagus Tart

Asparagus Tart Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

This Asparagus tart is made so easy using puff pastry! It’s the perfect appetizer, brunch, lunch, or light meal that you can make when asparagus is in season!

Ingredients

• 2 teaspoons olive oil
• 12 ounces Asparagus tips (tough ends trimmed)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup Gruyere cheese (shredded, optional. Sub with vegetarian cheese if needed.)
• 1 medium egg (beaten with a teaspoon of water for an egg wash)
• 4 ounces cream cheese (softened)
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 Sheet Puff Pastry (thawed if frozen)

Instructions

1. Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.
2. Drizzle olive oil over the asparagus, and season with salt and pepper.
3. To make the cream cheese mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Give it a quick mix so that everything is well combined.
4. Unfold the thawed puff pastry on a lightly floured surface and roll into a 10 inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a sharp knife score the edges leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
5. Spread the cream cheese filling over the puff pastry sheet inside the border, then sprinkle with gruyere cheese.
6. Top the cheese with the asparagus spears arranging them to be parallel with each other. Brush the border/edges with an egg wash.
7. Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.
8. Remove from the oven, cut into 6-8 squares, and serve warm or at room temperature.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.