Flaky and tender, these puffs are perfect little cocktail bites. Prep and Cook Time: 45 minutes.

This Story Originally Appeared On sunset.com

Gallery

Credit: Lisa Romerein

Recipe Summary

Yield:
Makes about 3 dozen pastry puffs
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. On a lightly floured board, roll pastry into an 18-inch round. In a bowl, mix mustard and 1 1/2 tablespoons water. Brush dough lightly with mustard mixture.

    Advertisement
  • With a 2-inch round cookie cutter, with a decorative or plain edge, cut pastry into rounds. Re-roll scraps and cut more rounds.

  • Place half the pastry rounds 1 inch apart on baking sheets. Pile 3/4 teaspoon shredded cheese onto each round. Cover with remaining pastry rounds, mustard side down, like a sandwich cookie.

  • In a bowl, whisk the egg with 2 tablespoons water. Gently brush all the pastry tops with the egg wash. Sprinkle each with a pinch of salt and either the cumin seeds, sesame seeds, thyme, or pepper. Bake until puffed and golden, 10 to 12 minutes (9 minutes in convection oven). Serve warm.

  • Do-ahead tips: Prepare puffs through step 3 up to 1 day ahead and refrigerate, covered with plastic wrap. Or freeze, tightly wrapped, for up to 1 week. To bake, place chilled or frozen puffs directly into a 375° oven and bake 12 to 18 minutes.

Nutrition Facts

76 calories; calories from fat 64%; protein 2.6g; fat 5.4g; saturated fat 3.2g; carbohydrates 4g; fiber 0.1g; sodium 204mg; cholesterol 30mg.
Advertisement