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Nadia James

Roasted Pepper Cream Cheese Puffs

Roasted Pepper Cream Cheese Puffs — Flaky pastry parcels that are easy to serve by hand at a party.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting / chilling / cooling 5 minutes
Total Time 45 minutes
Servings: 16 pastry bites
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry, thawed in the refrigerator (about 8 ounces)
  • 1 large egg, beaten for brushing
  • 1 tablespoon water
  • 1/3 cup chopped drained roasted red peppers
  • 1/2 cup cream cheese

Equipment

  • baking sheet
  • fork
  • pastry brush

Method
 

  1. Heat oven to 400°F; line a baking sheet with parchment. Keep pastry cool until assembly.
  2. Unfold pastry and cut into 16 equal squares; place them on the sheet.
  3. Mix the filling ingredients (chopped drained roasted red peppers, cream cheese) in a bowl. Add about 1 teaspoon to the middle of each square; do not overfill.
  4. Fold each square corner-to-corner to form a triangle, press edges with a fork, and brush with beaten egg mixed with water.
  5. Bake 17–20 minutes until puffed and deeply golden; let cool 5 minutes before serving.

Notes

  • Keep pastry cold so its butter layers puff rather than melt before baking.
Storage: Cool and refrigerate pastries with cheese or meat within 2 hours; use within 3 days and reheat in an oven until thoroughly hot.
Serving suggestion: Serve on a festive platter.