The perfect no-stress appetizer, these Cheese Puff Pastry Bites are deliciously easy with goat cheese, cherry jam and a dusting of toasted pecans.
Why You’ll Love This Recipe
Frozen puff pastry is a staple in my kitchen. I almost always have some in the freezer, because buttery puff pastry is a great way to make savory recipes like these easy, cheesy bites.
This is the perfect appetizer for so many reasons, and here’s a few of them:
- Quick and totally delicious.
- This easy puff pastry app uses basic ingredients that are easy to find.
- Flexible! If you don’t have cherry jam, use raspberry or apricot for these cheese puffs.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Puff Pastry Sheets: One sheet of pastry, defrosted.
- Pecans: Toasted.
- Goat Cheese: A little crumble is perfect with the jam.
- Jam: Cherry is preferred here, but use apricot or raspberry if you’d like. ;p
Step-By Step Instructions
- Unwrap the puff pastry dough, and on a lightly floured surface with rolling pin, gently rolling it out another inch or so in four directions. You’ll want a rough 9″ inch by 13″ inch rectangle.
- Cut into one and a half to two inch pieces of dough.
3. Spray the mini muffin tin with non-stick baking spray, then add each puff pastry square.
4. Use a fork to poke a few holes in the bottom (“docking”) to help the steam escape when baking.
5. Add the goat cheese, cherry jam and crushed pecans, then chill the whole tray in the refrigerator for 12-15 minutes.
6. Bake for 30-35 minutes in a preheated oven and enjoy!
Tips and Possible Variations
- Pepperidge Farms makes a good puff pastry and I use it often. Each box has two sheets of puff pastry inside, and the easiest way to defrost it is to remove one of the frozen sheets from the box, wrap it in plastic wrap and let it sit in the refrigerator for several hours or overnight. Use the second pastry sheet for another batch of cheesy bites later.
- You’ll need just a half a teaspoon of goat cheese in each cup, so you may have a little bit left, which is great crumbled on this incredible salad or this salad or in this glorious frittata.
- Bon Maman makes a good cherry jam that you can usually find at the grocery store.
- Measure the pecans in this recipe whole first, not crushed. You’ll need a generous half teaspoon for each bite. “Generous” in this case means “rounded”, as in a rounded half-teaspoon.
- Toast the pecans in a 350F degree oven for 8-10 minutes, let then cool for 10 minutes, then crush them with a rolling pin.
- So many ways to serve these, and they’re good for any kind of party, year-round. I make them for holiday parties, showers, game days, or take them to a pot luck….they’re very good at room temperature.
- Make a few more appetizers to go with these on a party table.
- Suggestions are to serve with these stuffed celery snacks, with some fantastic avocado sushi rolls with almond butter dipping sauce, with these easy and addicting sweet and spicy almonds, and maybe one hot item as a centerpiece like these fantastic turkey burger sliders.
- Make a couple of easy desserts too! This brownie batter dessert platter is really a show-stopper and so easy, these wonderful Philadelphia Strawberry Cheesecake Snack Bars are everyone’s favorite, don’t forget the Butterball Cookies, and these easy, addicting chocolate covered pecans always go quick and are really delicious.
Frequently Asked Questions
Yes, make them several hours ahead and bake them right before you need them.
An airtight container works best, but note that this appetizer is best eaten the same day it’s baked.
Try feta cheese or brie cheese as great options instead of goat cheese. Add some fresh thyme on top to make them extra special.
More Recipes to Try
- Cherry Puff Pastry Turnovers: Fantastic for brunch or a special breakfast.
- Prosciutto Appetizers: Two great ideas here.
- Cookie Dough Bites recipe: Easy, healthy-ish, delicious.
- Baked Brie with Fig Jam: A very good appetizer.
- Crispy Cauliflower Bites: These are amazing!
- Egg White Bites: Just as good as Starbucks, but made at home.
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Cheese Puff Pastry Bites
- 1 sheet Puff pastry sheet, defrosted See note
- 6-8 ounces Goat cheese See note
- ½ cup Cherry Jam See note
- ⅓ cup Pecans, whole, toasted,then crushed See note
- On a flat work surface, dust a little bit of flour onto it to prevent the puff pastry from sticking. Unfold the puff pastry and gently roll it into a slightly larger rectangle – about an inch on all four sides. It should be about 9" inches by 13" inches. Cut the rectangle into 24 approximate two-inch squares. Spray the mini muffin tin with non-stick baking spray, then nestle each square into the muffin tin. Stretch the square a bit over the top of the pan so there's a bit of overhang. These will puff up with baking. Use a fork to poke the pastry a couple of times which will help steam escape when baking.
- Add a generous ½ teaspoon of goat cheese to each cup. Add a generous ½ teaspoon of cherry jam to each cup on top of the goat cheese. Next, add a generous ½ teaspoon of crushed pecans to the top of that. Fold the four corners of the pastry over the mixture – just a little – the pastry doesn't need to cover the ingredients inside.
- Set the whole tray in the refrigerator for 15 minutes to rest, while you pre-heat the oven to 400F degrees.
- Remove from the refrigerator and bake for 30-35 minutes, until puffy and golden brown.
- Pepperidge Farms makes a good puff pastry and I use it often. Each box has two sheets inside. Remove one of the sheets, wrap it in plastic wrap and defrost in the refrigerator or overnight.
- You’ll need just a pinch of goat cheese in each cup, and may have a bit left which is great crumbled on a salad or an omelette.
- Bon Maman makes a good cherry jam and you can find it in most well stocked grocery stores.
- Use whole pecans, and measure them whole. You’ll need about a third of a cup.
- Toast pecans in a 350F degree oven for 8-10 minutes, let then cool for 10 minutes, then crush them with a rolling pin.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible