Perfect as appetizer snacks, ideal to serve among the puff pastry appetizers or to bring to the table when short on time, these puff pastry snacks with bacon and cheese are really quick to prepare and win everyone over at the first bite. Crispy on the outside, with a creamy ricotta heart and melting cheese on top, they are simple yet irresistible puff pastry bites that can please everyone.
If you are looking for party ideas with puff pastry to set up a buffet or for other special occasions – such as Christmas appetizers or a friends’ aperitif – these filled bites are the perfect solution. With just one rectangular puff pastry sheet, you will get 24 pieces, but if you’re many, just double the doses to have a more generous and colorful tray in no time.
One of the strengths of this puff pastry recipe is its great versatility: the bacon can be replaced with speck, cooked ham, or other cold cuts, but also with grilled vegetables, onion, or cherry tomatoes. A practical and customizable idea to create multi-flavor bites, perfect to prepare in advance and serve on any occasion, because with puff pastry, success is always guaranteed!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 24 Puff Pastry Snacks with Bacon and Cheese
If you are celiac, you can use ready-made gluten-free puff pastry. If you can’t find it rectangular, you can cut a rectangle from a round puff pastry; remember also to check that the bacon has the “gluten-free” label.
- 1 sheet puff pastry (rectangular)
- 2.8 oz ricotta (or other spreadable cheese)
- 1.8 oz smoked bacon (in strips)
- 2.1 oz fontina cheese (or other cheese of choice)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Grater with large holes
- 1 Baking Tray
- 1 cap
- 1 Fork
How to Prepare Filled Puff Pastry Snacks with Bacon and Cheese
To prepare the puff pastry snacks with bacon and cheese, start by unrolling the rectangular puff pastry and placing it on the work surface vertically. Spread only the lower half with ricotta (1), then fold the upper half over the lower one, making them match perfectly (2). Press slightly to seal the edges (3).
With a knife, cut 6 more or less equidistant vertical strips (4). Then make 3 horizontal cuts to form 24 squares (5). Take a cap or small glass with a circumference that comfortably fits in each square; press slightly with the bottom on each snack to form a recess (6). Be careful: you should not cut them, just flatten them slightly in the center to accommodate the filling.
Poke the center of each snack with a fork (7), then place some bacon strips on them (8). Grate the cheese with a large-holed grater (9). I used fontina, but scamorza, emmental, or any other cheese that melts without releasing too much water is fine.
Garnish the snacks with the grated cheese (10). Bake them in a preheated oven at 390°F for about 20 minutes. They are ready when they are puffed and golden, and the cheese has melted (11). Take them out of the oven and let them cool for 5-10 minutes before removing them from the tray and separating them from each other.
Serve the puff pastry snacks with bacon and cheese as an appetizer or to accompany the aperitif, they are excellent both hot and cold.
Storage
If they remain, you can store the snacks in the refrigerator for a couple of days.
Tips and Variations
As mentioned, to get double the snacks, simply use 2 rectangular puff pastry sheets and double all the other ingredients. Spread one of the two puff pastry rectangles entirely with ricotta, overlap the other rectangle, and proceed as per the recipe, obtaining 48 squares instead of 24 with a knife.
