Description
Cream Cheese and Pepper Jelly Puff Pastry Bites deliver flaky pastry, creamy cheese, and sweet heat in one irresistible appetizer.
Ingredients
Scale
- About 16 ounces store-bought puff pastry (or ½ batch rough puff pastry, prepared)
- All-purpose flour, for work surface
- 1 large egg, whisked with 1 teaspoon water or cream (egg wash)
- 1 cup hot pepper jelly
- 4 ounces brick full-fat cream cheese, cold
- 6–10 sprigs fresh thyme
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your work surface and roll out puff pastry to smooth seams if needed.
- Cut pastry into 2-inch squares or rectangles.
- Place pastry pieces on prepared baking sheet, spacing slightly apart.
- Cut cream cheese into small cubes and place one cube in the center of each pastry piece.
- Spoon a small amount of pepper jelly on top of the cream cheese.
- Brush exposed pastry edges lightly with egg wash.
- Garnish with fresh thyme leaves.
- Bake for 15–20 minutes, or until puffed and golden brown.
- Cool slightly before serving.
Notes
Keep cream cheese cold for clean cuts and even melting.
Avoid overfilling to prevent spillover during baking.
Serve warm or at room temperature for best flavor.