Cream Cheese & Pepper Jelly Puff Pastries
Recipe type: Appetizer
Total time: 
Serves: 12
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!
  • 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 :)
Recipe by Hidden Ponies at