3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH


(upbeat music) – Hey guys, there is nothing
better than a hot hor d’oeuvre straight from the oven, especially when holiday entertaining. But getting the quantities
and the timing right of these little morsels
can take some doing. But not to worry, today I’m
gonna show you three varieties of fancy hor d’oeuvres that you can make from store-bought puff pastry. They’re elegant, they’re delicious, and the best part is you can make them all a week ahead of time. Let me show you how to put it together. So, first up, I’m gonna
show you how to make a brie and fig jam braid. I love this hor d’oeuvres
idea because you can really just set it and forget it. It also looks so beautiful and impressive, and guests can just walk
in and serve themselves. So, if you’re having a
party of eight to 12 people, I would actually make two of these braids, because they really are
the first things to go, they’re that good. So, you’re gonna take a
cookie sheet that’s flat, meaning it doesn’t have a rim, because it’ll be easier
to get off that way, and then we’re gonna put
down some parchment paper. On top of that, you’re gonna put your store-bought puff pastry, and in the center panel
you’re going to spread two tablespoons of fig jam. And on top of that, you’re
going to add anywhere from three to four slices of brie cheese. And then for the sides, this is where the
decorative part comes in, we are going to slice little strips, about a half an inch thick, all the way down each side panel. So, do one first, count how many you have and make sure you do the same exact amount on the other side. You’ll see why in a minute, and then you’re gonna take
the strips and alternating, bring them into the middle to
cover that brie and fig jam and you’ll start to see a
beautiful braid will emerge. Now, if you were making this ahead, what I would do at this
point is wrap up your braid with your parchment
paper, cover with foil, and pop in the freezer. Then, moments before
it comes time to bake, you’re going to take an
egg that’s been beaten well to create a little egg wash, and with a pastry brush, you
are going to brush your braid just all along the side of it, and this will give our puff
pastry a really nice shine. And then, we’re gonna pop
in the oven at 400 degrees for anywhere from 25 to 30 minutes, just until that puff pastry
is nice and golden brown and puffed up. And then once it’s done, you’re going to slide it
off onto a cutting board. This is what makes this
really is you wanna make sure that guests have a way to cut into this and serve themselves. And then, I also like to top
with some chopped walnuts, and then place a decorative
knife on the board as well. And when you cut into it, you will see why this is the
first one to go at any party. It is so cheesy and delicious, and you’ve got that sweetness
of the jam underneath and the crunch of the walnut. It’s a great flavor combination
for holiday entertaining and it looks so impressive too, when it really took hardly
any time to put together. Next up, something a little bit heartier, we’re going to go to the
Italian sausage pinwheels. This is a great hor d’oeuvres
that I like to serve once everybody has arrived, and I usually count on anywhere from two to three pieces per person. You’ll get about 20 pieces per log, so that way you can factor
how many you’ll need based on how many guests you’re having. So, all you’re gonna do is
roll out your puff pastry, and then on the short side
you’re gonna take your egg wash and give it a brush,
just about an inch or so. This will help seal or roll
once we roll it all up. And then on top of that,
we’re gonna sprinkle about 2/3 cup of a Italian-blend cheese, and then on top of the
cheese you’re gonna add 3/4 teaspoon of Italian seasoning, and then on top of that
you’re going to add two hot Italian sausages that
have been cooked and crumbled, and then you’re just
gonna roll up this log, making sure that you roll it
tightly so all of the filling does not pour out. And at this stage, if you
were doing it ahead of time, you would just cover it
with parchment paper, and then a layer of aluminum
foil and pop in your freezer, and then the day of your
party I would take it out of the freezer and put it
in your fridge to thaw out. And then, when it comes time to bake, you’re going to slice your roll
into about half-inch slices, and you’ll see you’ll
have little pinwheels, and you’ll wanna space them out on a parchment-lined cookie sheet, and you’re gonna pop these
into the oven at 400 degrees for anywhere from 12 to 15 minutes. And then, you can place
these on a serving platter and pass them around the room. And you will see, these will
also disappear in a flash. The combination of the gooey cheese and the Italian seasoning mixed with that spicy Italian sausage makes this such a delicious hor d’oeuvres. You will not be disappointed, I promise. And then finally, I present
you with the mushroom tartlets. I love this hor d’oeuvres as
well because there’s something so hearty about a mushroom appetizer, mixed with puff pastry and
cheese, you cannot go wrong. So, you’re gonna take out that store-bought puff pastry again, and the nice thing is it does
come scored into three panels. So, you’re gonna cut those three panels just right down the seam, and then you’re gonna
take one of those panels and you’re gonna cut it in half, and then cut the halves in half. And what that will do is create four equal-sized little rectangles. Then, you’re gonna take those rectangles, put them in a mini muffin tin. Now, for these hor d’oeuvres, because they’re the last one at the party, I typically will just make 12. Also mushrooms, people either
love them or hate them, so usually make the least
amount of this kind. For those who love
mushrooms, this is a winner. I’m one of those people
that love mushrooms, so I love this hor d’oeuvres. So, you’re gonna go ahead
and just fit this pastry into your little mini muffin tin, and then you are going
to fill each muffin tin with my special holiday mushroom blend. Now, it’s a really simple recipe, I’ll leave it for you in the description, but it’s essentially just
mushrooms, shallots, thyme, and a little bit of Worcestershire sauce. And we’re gonna fill one teaspoon of the mushroom blend into each cup, and top with a little
sprinkle of Italian cheese. That’s all you have to do. Now, if you were making
these ahead of time, you could just wrap
this whole thing in foil and pop it in your freezer
until you’re ready to serve. And then when it comes time to bake, you’re gonna put these in a
400 degree Fahrenheit oven for about 15 minutes, just until that pastry
is nice and golden brown and the cheese is bubbly. Then, you can take them out and
allow them to cool slightly, transfer them to a serving platter, and then garnish each
one with a little sprig of fresh thyme. And there you have it, another
fancy elegant hor d’oeuvres that is also as delicious as it is pretty. So, there you have it,
three fancy hor d’oeuvres that you can make with
store-bought puff pastry. I hope you guys give this one a try, and let me know what you think, and I will see you back here next week for another holiday helper. Until then, bye.




Comments
  1. Hi Beth-
    I just found your channel and have been looking for a yummy appetizer with cheese and wanted to try and make your Brie Braid. However I didn't want to use a sweet jam. Do you think it would taste weird with a pepper jelly? I'm not very familiar with Brie so I can't pair the two in my mind to know if it would be good or not! 🙂 Thanks for your great videos!!

  2. Very good ideas. yours was the first video I saw on this subject and that's all I need for my guest coming over in an hour. Thanks

  3. I love your channel! One of the best ones I have visited. Very inspiring ideas and so easy yet classy! I just made the puff pastry braid for Christmas dinner and used mushroom-thyme-shallots filling. Rustic wooden board showcased it. It was such a HIT! Thank you.

  4. Just found these great recipes, thank you! Question: If making ahead of time and freezing, do we need to let them come to room temp before popping in oven, or can they go in straight from freezer (I'm assuming more baking time will be added, right)? Thanks!

  5. Wowie zowie! You are a gracious and generous hostess, but I plan on making all of these just for me! Guests can have off-the-shelf tortilla chips and guac and they'll like that just fine as long as I don't tell them what they're missing 🙂 Great video!

  6. Hi Beth I just subscribed to your channel your recipes are amazing & you explain them so elegantly keep them coming Love from Australia xx

  7. Hi Beth, you’ll notice in the comments below that I first made your braid 10 months ago and today my neighbor just wanted to be sure I was making it again for our Fall Harvest party in a couple weeks. It is THAT memorable!

  8. I made the sausage pinwheels for a test, and hub said they were too dry. I used the exact amounts of everything. Would it help to add more cheese maybe?

  9. I would have chopped the walnuts and put them inside it on top of the jam, then the cheese on top. That way the nuts stick. If you just sprinkle on top they fall off as soon as they try to eat it.

  10. Hi, if you freeze your dish beforehand, do you let it thaw out before baking or just pop it right in the oven? Thank you for your help!

  11. Hi Beth! If you don't have a rimless flat baking sheet turn a regular baking sheet upside down and use the bottom of the pan!

  12. Hey it does make a difference in your puff pastry choice. Peppridge Farm is the one to use. The middle third is easy to see to put your jam and brie plus it’s easier to thaw and refreeze. Tried another gourmet brand and it wasn’t as easy or as good.

  13. For the mushroom tarts, would lining the muffin pan with mini muffin liners in foil make a difference in cooking time?

  14. Came upon this recipe just a couple of days ago and tried it instantly! Did not have fig jam so tried with apricot jam instead. Turned out yummy! The braid looks extra pretty! Thanks for sharing!

  15. Beth…your Brie and fig jam plait is now my signature dish lol everyone says ITS DELICIOUS what is in it …..even the chef at my favourite restaurant loved it …I tell them my friend Beth taught me how to make it
    It really is the easiest and impressive starter ..thank you

  16. My puff pastry came frozen in 50 smaller sheets. After I let it thaw for a bit a quarter of it flaked apart and then I was left with the 50 sheets, How many of them do I use to make the desert recipe? thank you

  17. Hi Beth, I tried making the brie and jam braid pastry three times and it never worked out,unfortunately.😭 Reason being the cheese and jam melted and oozed out of the braid so in the end nothing is left inside the pastry! Tell me what when went wrong?!! I would really love for this dessert to work.

  18. I was looking at a spinach/artichoke cream cheese recipe that is baked in puff pastry in muffin tins. Could this be made ahead or is better to do this one the day of the event?

  19. Made the mini mushroom pastries with seasoned chicken sausage instead of mushroom and cheese. Came out amazing thank you for the tip!

  20. Hi Beth. Oh WOW 😮 loving these recipes. Thank you so much. Please let me see more of your videos. Absolutely perfect ❤️ ❤️

  21. The way you talk about holiday celebrations makes me eager, I can't wait for Thanksgiving. Oooh heads are gonna turn. My brothers always gift me with money during the holidays cos of my cooking, they said I deserve it cos I buy all the stuff out of my pocket cos you know, it's the holidays. Then after eating, they'll leave like a nice 'tip' after they're done. This year I think I'm gonna buy a house with the money I'll be getting after I must've followed your recipes. 😂

  22. ive been so hooked in puff pastries lately and this video just added to my to do list 🙂 subscribed! thanks so much so quick, clear and professional 🙂

  23. Hi Beth, I made the Brie and fig jam braid as appetizer for a summer party. It was an absolute hit and guest went for seconds. You are right, you do need 2 braids for a party of more than 8. This will be one of my go to appetizers. Thank you for sharing your wonderful recipes.❤️

  24. The "BETH'S BRIE AND FIG BRAID RECIPE". After freezing, do you thaw before baking? P..S. Your good at these recipes. Keep them coming please.

  25. Try cutting squares and add a t. each of raspberry jam, cream cheese and chocolate chips. pinch closed and brush with egg! OMG! 400 about 20 min or until golden brown

  26. Looks totally delicious. I may try your ideas using fathead dough from the ketogenic diet followers. Here are some examples for those who have no choice but to watch their carbs.
    https://ketodietapp.com/Blog/lchf/keto-morning-hot-pockets
    https://ketodietapp.com/Blog/lchf/5-ingredient-keto-ham-and-cheese-pockets
    https://www.bing.com/search?q=Keto+Fat+Head+Dough+Pizza&filters=ufn%3a%22Keto+Fat+Head+Dough+Pizza%22+sid%3a%227b54c483-dd78-e291-3a61-0b6d78f55428%22+segment%3a%22generic.carousel%22+secq%3a%22fathead+dough+recipes%22+supwlcar%3a%221%22+tsource%3a%22EntitySegments%22+catesegtype%3a%22recipe%22+cack%3a%229830af84-3771-41e0-8fde-2b35e1283d31%22+segtype%3a%22UmVjaXBl%22+ctype%3a%220%22+mltype%3a%220%22+eltypedim1%3a%22Recipe%22&FORM=SNAPCR&crslsl=1248&efirst=7

  27. I know this is an old post but I hope you're able to answer my question. About the fig and brie braid, when making ahead, do I cook from frozen or thaw and then bake? If I bake from frozen, does that increase the time at all? Thank you!

  28. Hi Beth, Thank you for a great video… I love them all 😉 Q: when you say, after the prep. place in the freezer. but you did not mention if one needs to let it thaw before placing it in the oven?

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