Cream Cheese & Pepper Jelly Puff Pastries

I don’t talk about appetizers enough with you guys.

You see, I really love appetizers, and I really love you for being here.  I really love to serve appetizers to people whose company I enjoy. So, I should basically be serving you virtual appetizers every time we talk.

But then I’d be a one trick pony (a one trick hidden pony? Oh, I die ;)) and nobody wants that.

For today though, appetizers.  Because I really do love you.  And these are SO easy to make, self-contained and therefore easy to serve and eat, and so deliciously poppable.

Cream Cheese and Red Pepper Jelly in Puff Pastry - delicious appetizer with 5 minutes of prep!

I was scared of puff pastry for a long time, until, with Chelsea at my side, I made homemade sausage rolls.  I’ve been hooked ever since.  If you’ve never tried puff pastry, it’s such a fun thing – you start with cold, flat dough (that’s actually layers of dough with butter in between all tightly pressed together) and when it bakes it rises into a puffed, flaky masterpiece.  It’s so much more flexible and forgiving than I’d anticipated, and these are my favourite last-minute appetizer or, in this case, way to use up a bit of leftover puff pastry dough from my Beef Wellington.

This is so easy it hardly counts as a recipe – cut your puff pastry into small rounds or squares (depending if you want the circle shape pictured or cute triangles), top it with a hefty scoop of cream cheese and a dollop of red pepper jelly, homemade or otherwise, and bake until golden and crispy! Cheesy, gooey, salty-sweet-with-a-hint-of-heat appetizer bites, at your service.

Cream cheese and Red Pepper Jelly in Puff Pastry - a perfect, super easy-cheesy appetizer!


5.0 from 2 reviews
Cream Cheese & Pepper Jelly Puff Pastries
Total time
A super simple appetizer with nothing but puff pastry, cream cheese and red pepper jelly - they complement each other perfectly for a party in your mouth!
Recipe type: Appetizer
Serves: 12
  • ½ pkg puff pastry, cold, but thawed if frozen according to package directions (usually overnight in the fridge or for a couple hours at room temperature)
  • 1 pkg (225 g) regular or low fat cream cheese (may not need it all)
  • Red Pepper Jelly
  • 1 egg + 1 tsp water whisked together with a fork for egg wash
  1. Roll out puff pastry on a lightly floured surface to about ⅛-1/4" thick. With pizza cutter or sharp knife, cut into approx. 3"x3" squares, or use a round cutter to make circles.
  2. Top each square in the centre with a generous tablespoon of cream cheese, then top that with a generous teaspoon of red pepper jelly. Pull edges over to meet at corners in a triangle and press edges with fingers or a fork to seal.
  3. Brush tops lightly with egg wash (optional - increases browning).
  4. Set on parchment-paper or foil-lined baking sheet and bake at 425 degrees F for 12-15 minutes, until golden and puffed. Let cool for a couple minutes before biting or risk a burnt mouth-roof :)

Cream cheese and Red Pepper Jelly in Puff Pastry - a perfect, super easy-cheesy appetizer!



  1. […] put together an incredible party with a spread to end all spreads featuring everything from my cream cheese and pepper jelly puff pastries to stuffed mushrooms to individual pumpkin cheesecakes to a caramel and chocolate apple fondue bar […]

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