Puff pastry ears (puff pastry appetizer)

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 16 snacks

Puff pastry is the perfect base for a variety of crispy appetizers. This recipe suggests making three types of savory appetizers: cheese sticks with sesame seeds, palmieres (or ears) with pesto sauce, and pockets filled with tapenade (an olive paste). For these, you'll need ready-made puff pastry and the fillings listed below, which are also available pre-made at the store. So, you'll enjoy the preparation process, and your guests will enjoy such a variety of original and delicious appetizers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheese brushwood with sesame seeds

Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
1 egg, beaten with 2 tbsp water, for greasing
4 tbsp finely grated Parmesan
2 tablespoons sesame seeds

Puff pastry ears with pesto

Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
2 tbsp pesto

Pockets with tapenade

Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
2 tablespoons olive tapenade
1 egg, beaten with 2 tbsp water, for greasing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, Parmesan cheese, pesto sauce, tapenade (olive paste), sesame

Cooking the dish according to the recipe:

Preheat oven to 190°C and line a baking sheet with parchment paper.
Cheese brushwood with sesame seeds

On a lightly floured surface, roll out the puff pastry into a 20cm square. Brush the surface with egg wash and sprinkle with Parmesan and sesame seeds. Fold the dough in half, then cut into strips approximately 1cm wide. Twist them several times and place them on the prepared baking sheet, spacing them 2.5cm apart. Refrigerate for 10 minutes.

Bake the sticks for about 20 minutes, until richly golden brown (the twisted areas may open up a little as they bake, but they will still look beautiful). The sticks can be stored in an airtight container for 2 days..

Puff pastry ears with herbs

On a lightly floured surface, roll out the puff pastry into a 20cm square. Spread pesto over the entire surface. Roll the dough toward the center on both opposite sides. Wrap in plastic wrap and refrigerate for 20 minutes (or you can prepare the dough a day ahead and refrigerate it).

Cut the dough into "ears" just over 0.5 cm thick and place them on the prepared baking sheet, spacing them 4 cm apart. Bake for 10 minutes, then flip the "ears" over and continue baking for another 10 minutes, until richly golden. Palmier can be stored in an airtight container for 2 days..
Pockets with tapenade

On a lightly floured surface, roll out the puff pastry into an 8-inch square. Using a 2.5-inch cookie cutter, cut out 12 circles and place them on the prepared baking sheet. Brush the edges of the dough with egg wash. Spoon a small amount of tapenade into the center of each circle. Fold each circle in half and gently press the edges together. Brush the top pockets with egg wash and refrigerate for 10 minutes. You can also make these snacks into pouches.

Bake the pockets for about 20 minutes until richly golden brown. Pockets can be stored in an airtight container for 2 days..