Puff Pastry Boats with Tuna and Cheese Cream, a simple and quick appetizer, yet elegant and tasty. Perfect for aperitifs, buffets, or as a starter for Christmas Eve or New Year’s Eve dinner.
Very simple and quick to make, you can prepare the boats in advance, even a day before, and store them at room temperature in a food bag, just like the cheese cream, and fill them just half an hour before serving.
They will disappear quickly!!
But now, let’s see how to prepare the recipe for Puff Pastry Boats with Tuna and Cheese Cream. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 boats
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 package puff pastry (whole wheat or classic)
- 3.5 oz canned tuna in oil
- 3.2 oz cream cheese (such as Philadelphia)
- 1 tsp capers
- to taste olives
- leaves parsley
Tools
To make the Puff Pastry Boats with Tuna and Cheese Mousse you will need:
- 1 Baking tray
- 12 Molds
- 1 Mixer
- 1 Piping bag
- Cups
Steps
First, take the puff pastry out of the fridge, let it sit at room temperature for a few minutes, roll it out and place the boat-shaped tartlet molds on top.
Press well to cut the puff pastry, flip it over and arrange the obtained shapes into the molds. Meanwhile, preheat the oven to 390°F, in “fan” mode. Place the boats on a baking tray and bake for about 5 minutes. Check the cooking, they should be nicely golden.
While the pastry is in the oven, prepare the tuna and cheese cream. Put Philadelphia, tuna, and capers in a blender; blend everything until you get a smooth cream. Put the mixture in a piping bag and fill the puff pastry boats. Arrange on a plate and garnish as desired.
Here are the Puff Pastry Boats with Tuna and Cheese Cream ready. Enjoy!
Until the next recipe.
Storage
You can store the puff pastry boats with the cream in a cool, dry place for one day: I recommend consuming them on the same day, otherwise, if stored in the refrigerator, the puff pastry tends to become soggy.
Tips and Suggestions
– Filling: for the cream used for the filling, you can substitute tuna with salmon or mortadella or ham, for example, or with any ingredient you prefer. They are also perfect with just cheese or vegetables for a vegetarian version.
– Waste prevention: with leftover pastry, you can make baskets, to be filled with any leftover mousse. I used flower-shaped cookie cutters and placed them into disposable aluminum cups and then baked them at 390°F for about 5 minutes.
– Waste prevention: with leftover pastry, you can make baskets, to be filled with any leftover mousse. I used flower-shaped cookie cutters and placed them into disposable aluminum cups and then baked them at 390°F for about 5 minutes.
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