To start you will need puff pastry. You, of course could make your own, if you want to be extra, but why not just grab some from the freezer case? I am using Pepperidge Farm brand. One box of the sheets and one box of the mini cups. We will be making everyone’s favorite, pigs in a blanket as well as some baked brie and apricot cups with the sheet variety and will stuff the cups with some purchased, high quality spinach and artichoke dip. These really will impress your guests and they are super easy to put together! They can even be made in advance and baked on the day of your party!
Pigs in a blanket are super easy. I am using a package of all beef little smokies and cutting the thawed puff pastry into strips then cutting those into thirds. Be sure to pat the smokies dry before rolling, then wrap each in a strip of puff pastry. When you are done, place on a baking sheet lined with parchment and refrigerate for at least 20 minutes. Then brush with an egg wash and bake in a 400 degree oven for 18 to 20 minutes or until golden brown and crispy on both top and bottom. Serve immediately.
The Spinach and artichoke cups are just as easy! Line up your pastry on a parchment lined baking sheet. Be sure the pastry is cold from the fridge. If not, allow it to chill for longer. Use a scoop and place a small amount of the dip in the center of each disc. Return to the fridge for 20 minutes then brush around the edges with egg wash. Bake in a 400 degree oven for 18 to 20 minutes until crispy and golden. Serve immediately.
The final appetizer is delicious and can be done with or without the jam. Cut a pastry sheet into squares approximately 2 inches. Place each square in mini muffin cups and then top with a piece of soft brie cheese. Dollop a bit of apricot, raspberry or cranberry jam on top and then refrigerate for 20 minutes. Bake in a 400 degree oven for 18 to 20 minutes or until puffed and golden. NOTE: The jam will run and could cause these to stick. Be sure to spray with non stick cooking spray to avoid prying out these delicious bites. Do not be discouraged if they come out brown and runny looking. As long as the pastry is crisp these will be a hit!
Some tips on using puff pastry: Always thaw overnight in the refrigerator. Remove for 30 minutes before using. The sheets should be lightly rolled on a floured surface with a floured pin then cut and returned to the fridge for chilling. The cups should be refrigerated before filling and after. Always refrigerate your unbaked creations after you have built them but before baking. Puff pastry loves to be baked cold in a hot oven this is going to give you the best result. Baking thawed, soft puff pastry is going to render your creation greasy and gummy, not crispy and delicious.
I hope that this inspires you to grab some puff pastry and have a fun time creating some appetizers for your next gathering! These would be great for a game night or even superbowl. You don’t have to wait for a special occasion to enjoy these delicious bites! Even Tuesday is a great excuse!
I hope you give these a try and I hope you love them!
Happy Eating.
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