These Puff Pastry Appetizers are filled with a delicious blend of cheeses, tomatoes, and seasonings for the perfect snack, light meal, or appetizer. They will be gone in minutes.
These turned out so delicious and went in no time. You can make them with either store-bought puff pastry or make them using this easy Homemade Puff Pastry recipe.
Recipe Ingredients
- Puff pastry – 1 puff pastry sheet or homemade
- Olive oil
- Garlic – minced
- Tomatoes – cherry or grape tomatoes
- Salt
- Basil – ground and fresh basil
- Oregano
- Hot pepper flakes – optional
- Cheese – shredded firm mozzarella cheese, gruyere, fontina or even cheddar cheese
- Parmesan cheese – freshly grated
Other ingredients you can use
If you wish you could also stuff with chopped sauteed artichoke, chopped fried bacon or even some caramelized onion.
How to make Puff Pastry Appetizers
In medium frying pan add the olive oil, garlic, tomatoes and spices, cook on low/medium heat until liquid has evaporated and tomatoes are well cooked.
Unroll the puff pastry dough. With a rolling pin, lightly roll over the pastry a couple of times. With a medium round cutter (or large if you prefer), cut out the circles.
On one side of the circle place approximately 1 teaspoon of tomato filling, top with grated cheese and Parmesan cheese.
Fold the pastry over and seal the edges with a fork and lightly seal with wet fingers. Place the crescents on the prepared baking sheets.
Brush lightly with milk and sprinkle with extra Parmesan cheese if desired, bake for approximately 20 minutes.
Do you bake puff pastry before filling?
For this recipe, it is not necessary to bake the puff pastry before filling it. Some recipes require half baking beforehand if the fillings have a lot of moisture. Doing this prevents the pastry from becoming soggy.
What can be made from puff pastry?
Puff pastry can be used in a variety of different recipes, from a sweet dessert to savory, breakfast, snacks, or a small meal. This recipe makes a great appetizer.
Should I thaw puff pastry before baking?
Puff pastry typically comes frozen in the grocery store. Be sure to thaw completely before using in this recipe.
Do you bake puff pastry straight from the fridge?
If your puff pastry is completely thawed and chilled in the fridge, you can use it right away. If you need to roll it out a little with a rolling pin, it may be easier to let it rest for a few minutes after being chilled so it’s easier to roll out. Chill again after rolling it if it has become too softened to ensure proper cooking times.
What to do with leftover puff pastry?
You can make little cutouts and top them with shredded parmesan cheese, brush with milk, and bake. This will give you little bite size treats.
What happens if I don’t wash the puff pastry with milk before baking?
They can get dried out in the oven without the milk wash.
Is egg or milk better for pastry?
Egg and milk whisked together is often used on pastries to create a golden shiny crust. In this recipe, just milk is used. Using just milk creates a matte finish.
Can the appetizers be made in advance?
You can prepare the appetizers ahead of time. Freeze the unbaked crescents on a baking sheet, covered with plastic wrap. They will last for up to 1 month in the freezer. They can be baked straight from the freezer to the oven, they will probably need a couple of minutes extra for baking.
How store the Stuffed Puff Pastry
Because puff pastry can become soggy it is probably best to eat them as soon as possible. Although if you do have leftovers be sure to refrigerate in an airtight container. They will keep for up 2-3 days in the fridge.
When you are looking for a quick, easy and really tasty appetizer to wow your guests or yourself, then I think these Stuffed Tomato & Cheese Puff Pastry Appetizers are a perfect choice. Buon Appetito!
More of the best Puff Pastry Recipes
- Mushroom Puff Pastry Appetizers
- Easy Puff Pastry Pesto Pinwheels
- Easy Puff Pastry Strawberry Tarts
- Chocolate and Pear Pastries
Tomato & Cheese Puff Pastry Appetizers
Ingredients
- 1 roll pre-made puff pastry dough (if frozen, then thawed)
TOMATO FILLING
- 1 tablespoon olive oil
- 1 clove garlic chopped
- ¾ cup halved grape or cherry tomatoes
- ½ teaspoon salt
- ½ teaspoon basil
- 1 teaspoon oregano
- 5 leaves fresh basil leaves chopped
- 1-2 pinches hot pepper flakes (optional)
CHEESE FILLING
- ¾ cup fontina, gruyere or firm mozzarella shredded
- ¼ cup fresh Parmesan cheese grated
Instructions
- Pre-heat oven to 350F (180C). Line 1 or 2 cookie sheets with parchment paper.
TOMATO FILLING
- In medium frying pan add the olive oil, garlic, tomatoes and spices, cook on low/medium heat until liquid has evaporated and tomatoes are well cooked.
PUTTING IT TOGETHER
- Unroll the puff pastry dough. With a rolling pin, lightly roll over the pastry a couple of times. With a medium round cutter approximately 2½-3 inches (6-7 cm) (or large if you prefer), cut out the circles.
- On one side of the circle place approximately 1 teaspoon of tomato filling, top with grated cheese and Parmesan cheese.
- Fold the pastry over and seal the edges with a fork and lightly seal with wet fingers.
- Place the crescents on the prepared cookie sheets. Brush lightly with milk and sprinkle with extra Parmesan cheese if desired, bake for approximately 20 minutes or until golden brown. Enjoy!
Notes
Nutrition
Updated from August 24, 2015.
Diane P. says
Rose, I have all the ingredients called for in this recipe—I am making these tomorrow!! It’s hard to say “good-by” when your children leave to go out on their own. I have personally done it 3 times, myself. They call, they come back to visit–somehow it’s not exactly the same as it was. You can’t hold them back, you just have to love them and let them go!
PS. When sick, my 42 year old comes home to “mom”, because you “need your mom when you’re not feeling well.” Sleeps in the guest room, and when better goes home again!! Obviously that “bond” still exists between mother and child!
Rosemary says
Hi Diane, let me know how you like them. I know that is the problem you think it will never be the same. As long as they are happy!
Hanna@Arctic Cloudberry says
These look great, I must try them. I’ll definitely sprinkle cheese on all of them:)
It must be tough to see your girl go but what a lovely thing to have such wonderful relationship and friendship. It will always be there and you’ll find a way to stay close even with the distance.
Rosemary says
Hi Hanna, thank you, hope you enjoy them. Thank you for the kind words, and thank goodness for Skype!
April @ Girl Gone Gourmet says
These look like the perfect comfort food! Sounds like you’ve had a wonderful time with your daughter — I’m sure it’s hard to see her go!
Marisa Franca @ All Our Way says
This must be the weekend for grape/cherry tomatoes. I think they are fun to work with and I really like their sweet taste. Your recipe looks wonderful and the photos are so colorful. Thank you for sharing and believe me I’ve been in your shoes– it is bittersweet when our little birds leave the nest. Hang in there.