Store-bought puff pastry is the MVP of easy (and tasty) party food. Stash a package or two in the freezer to make last-minute holiday apps, like these cheese straws, crisp Brie cups, and prosciutto pinwheels.
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Yields:
16 - 24 serving(s)
Total Time:
35 mins
Ingredients
Pecorino-Everything Spice Straws
1
sheet puff pastry (thawed)
1
egg, beaten
2oz.
grated Pecorino Romano cheese
21/2tbsp.
everything seasoning
Jammy Brie Cups
1
sheet puff pastry (thawed)
3oz.
Brie
1/2tsp.
favorite jam
fresh thyme leaves
Prosciutto and Mustard Pinwheels
1
sheet puff pastry (thawed)
3tbsp.
Dijon mustard
3oz.
thinly sliced prosciutto
freshly cracked pepper
Directions
For Pecorino-Everything Spice Straws
Step 1Heat oven to 400°F. On lightly floured surface, unfold and roll puff pastry to 11- by 16-inch rectangle.
Step 2Brush with beaten egg and sprinkle with cheese, then with everything seasoning, lightly pressing to adhere.
Step 3Cut dough in half lengthwise, then crosswise, into sixteen 1/2-inch-wide strips. Twist each strip into a spiral and transfer to parchment-lined baking sheets, spacing 1 inch apart.
Step 4Press ends of strips onto parchment to prevent unraveling during baking. Bake in batches, rotating sheets halfway through, until golden brown, 10 to 12 minutes. Let cool completely on sheets on wire racks before serving or storing. Store in airtight container at room temp up to 3 days. MAKES 16
For Jammy Brie Cups
Step 1Heat oven to 400°F. Unfold and cut puff pastry into 24 squares (about 1 1/2 inch each) and press into mini muffin pan.
Step 2Cut Brie into 24 cubes. Add 1 to each pastry cup and top with jam and a couple of thyme leaves.
Step 3Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Remove from pans and let cool on wire rack. MAKES 24
For Prosciutto and Mustard Pinwheels
Step 1Heat oven to 400°F. On lightly floured surface, unfold and roll puff pastry to 11- by 16-inch rectangle.
Step 2Spread mustard on top, then top with prosciutto and sprinkle with 1/2 teaspoon pepper. Starting with one of the short sides, roll into a log. Slice into 1/2-inch wheels and transfer to parchment-lined baking sheets, spacing at least 1 inch apart.
Step 3Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Let cool completely on sheets on wire racks before serving. MAKES 22
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
