Ingredients
1 sheet puff pastry, thawed according to package instructions
4 oz cream cheese, softened
½ cup pepper jelly (mild or spicy, your choice)
Fresh rosemary or other fresh herb, finely chopped (optional, for garnish)
Cooking spray or oil spray
Instructions
-
Preheat the oven
Preheat the oven to 425°F (220°C). Place the oven rack in the center position. Lightly grease a mini muffin tin or use silicone muffin cups. -
Prepare the puff pastry
Place the thawed puff pastry sheet on a clean or lightly floured work surface. Using a sharp knife or pizza cutter, cut the pastry into 24 equal squares. -
Shape the pastry cups
Gently press each puff pastry square into a mini muffin cup, forming a shallow cup with the corners slightly sticking up. -
Fill the cups
Add about 1 teaspoon of softened cream cheese to the center of each pastry cup. Top with about 1 teaspoon of pepper jelly. Avoid overfilling to prevent bubbling over while baking. -
Bake
Lightly spray the tops with cooking spray. Bake for 10–12 minutes, or until the puff pastry is fully puffed and golden brown around the edges. -
Garnish and serve
Remove from the oven and let cool slightly. Garnish with a small sprinkle of fresh herbs if desired. Serve warm for best flavor and texture.
Notes
- For best results, make sure the puff pastry is cold but fully thawed before cutting.
- These bites can be assembled up to 24 hours in advance and stored covered in the refrigerator. Bake just before serving.
- To reheat leftovers, warm in a 350°F (175°C) oven or air fryer for 3–5 minutes to restore crispness.
- Cream cheese can be replaced with goat cheese or brie for a different flavor profile.
- Pepper jelly can be substituted with cranberry sauce or sweet chili sauce for seasonal variations.
- Prep Time: 10 min
- Cook Time: 12 min