Quick Puff Pastry Appetizer. During the Holidays, time is short, but the desire to impress is great! No worries… When the holidays approach, puff pastry is the secret ingredient for last-minute appetizers that always hit the mark.
Today, I’ll show you how to prepare Filled Puff Pastry Squares: the savory, tasty, and super quick solution for any buffet or aperitif.
These crunchy bites are incredibly versatile, just cut the pastry, add your preferred filling (from classic ham and cheese to vegetarian) and bake. They are ideal to satisfy all your guests during the festive period.
Forget complicated preparations and discover the basic recipe for puff pastry snacks. Come with me as we start to play around. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Puff Pastry Appetizer
- 1 sheet puff pastry
- tuna sauce
- Mortadella and ricotta mousse
Steps for the Puff Pastry Appetizer
First, unroll the sheet of puff pastry directly onto the baking tray (complete with its parchment paper).
Cut the pastry with the help of a pizza cutter or a knife, creating rectangles or any shape you prefer.
Space out the pieces from each other and bake at 350°F for about 15 minutes or until golden brown. During baking, they will puff up like little balloons.
Once out of the oven, let them cool completely. With the tip of a knife, gently cut along the side and open them.
Don’t worry! If they break, you can always use the crumbled parts to decorate on top of the mousse.
Finally, fill them as you wish with Mortadella and Ricotta Mousse, tuna sauce, or whatever you like.
I hope you liked this tasty idea. See you next time.
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Storage and Tips.
For better organization and to save time on the day of the party, you can:
Bake the puff pastry shells (the rectangles).
Cut them (score them) and prepare them.
Store the cooked shells in an airtight container at room temperature.
You just need to fill them with whatever you prefer right before serving, to ensure maximum crunchiness.
But if you really want to prepare them in advance, once filled, store in the fridge. (Once, I kept them for four hours before serving, and they were delicious, the pastry softened a bit, but still very good)
