Recipe 10 easy puff pastry recipes for the aperitif

Offer an easy and gourmet Christmas aperitif thanks to our puff pastry recipes that will delight your guests.

Mushroom, cream and chicken puff pastry

Mushroom puff pastry for appetizer. Credit: Istock

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Ingredients :

– 500 g of fresh mushrooms
– 2 shallots
– 2 cloves garlic
– 25 g of butter
– 1 drizzle of olive oil
– Salt pepper
– 30 g of flour
– 25 cl of chicken broth
– 350 g of chicken breast
– 1 puff pastry

The preparation :

1. Clean and slice the fresh mushrooms. Peel the shallots and the garlic cloves then finely chop them. Fry everything in a pan with a little olive oil and butter. Add salt, pepper and flour. To mix everything.

2. Pour in the chicken broth and bring to a boil to obtain a thick mixture. Dice the chicken breasts and add to the mixture. Let simmer for ten minutes.

3. Stuff the vol-au-vents with the mixture. In the bottom of each plate, place a ladle of mushroom sauce.

Feta cheese puffs

Puff pastry with feta cheese in a mold. Credit: Istock

Ingredients for 6 puff pastries:

– 1 onion
– 1 egg
– 3 Tbsp of olive oil
– 1 puff pastry
– 100 g of feta
– 300 g baby spinach
– 1 tbsp chopped parsley
– Salt pepper

Preparation :

1. Peel the onion then chop it. Wash the spinach leaves and drain them well. Brown the onion with a drizzle of olive oil for a few minutes then add the baby spinach.

2. Cover and cook until the water evaporates. Then turn off the heat and allow the mixture to cool.

3. In a bowl, place the onion and spinach mixture, add the egg, chopped parsley, pepper, salt and crumbled feta. Mix everything together and preheat the oven to 200°C.

4. Unroll the rectangular puff pastry on a floured work surface. Then cut the puff pastry into 6 rounds of the same size. Place the rounds of pasta in molds then garnish with the preparation. Fold the edges. Place in the oven and cook for about 20 minutes until the puff pastry is golden brown.

Goat cheese and walnut puff pastry

Triangle-shaped puffs. Credit: Istock

Ingredients :

– 1 log of goat cheese
– 50 g crushed walnuts
– 1 egg
– Sesame seeds
– 2 puff pastry
– Honey 1 egg

Preparation :

1. Preheat the oven to 180°C. Cut the puff pastry into a triangle shape.

2. Place two slices of goat cheese. Then add a tablespoon of honey and crushed walnuts.

3. Gently close the triangle by overlapping a second triangle. Place your goat cheese triangles on parchment paper.

4. Whisk the egg yolk and spread it over your treats with a pastry brush. Bake for about 10 minutes.

Leek puff pastry

Puff pastries with leeks for the aperitif. Credit: Istock

Ingredients :

– 2 puff pastry
– 1 onion
– 3 leeks
– 100 g grated mozzarella
– 100 g of ham
– 2 tbsp of olive oil
– 30 g of butter
– 3 tbsp heavy cream
– Salt, pepper, nutmeg

Preparation :

1. Wash the leeks well, cut the ends then remove the first leaves.

2. Cut the leek into large rings.

3. On a frying pan, put the butter and olive oil. Brown the leeks then cover for about 15 minutes. Leeks should be tender. Salt and pepper.

4. Add the diced ham, fresh cream and grated mozzarella. Sprinkle the preparation with nutmeg.

5. Roll out the puff pastry, using a glass or cookie cutter, make circles. Garnish on half of the circle and close the second empty side.

6. Brush the top with egg yolk. Bake at 180°C until the pastry is golden brown.

Croissants with smoked salmon and cheese

Mini puff pastry croissants for the aperitif. Credit: Istock

Ingredients :

– 1 puff pastry
– 60g smoked salmon
– 70 g of shallots and chives
– 1 tbsp fresh cream
– 1 egg yolk

Preparation :

1. Roll out the puff pastry on a floured work surface. Brush the puff pastry with boursin-type cheese mixed with fresh cream.

2. Cut the puff pastry into small triangles of equal size. Arrange a piece of smoked salmon at each end.

3. Roll the triangles always starting from the end towards the widest point.

4. Then brush the croissant puff pastries with egg yolk.

5. Bake the salmon croissants for 20 minutes at 180°C.

Tapenade puff pastries

Puff pastries with olives, ideal for an aperitif. Credit: Istock

Ingredients :

– Black tapenade
– 1 puff pastry
– 1 log of fresh goat cheese
– Salt pepper
– 1 Tbsp of olive oil

Preparation :

1. Preheat the oven to 200°C. Unroll the puff pastry and spread the tapenade over the entire surface of the pastry. Fold the puff pastry in half then cut strips of equal size using a pizza cutter. Then form small squares.

2. Place the puff pastry on parchment paper then brush the top with egg yolk. Bake for 10 minutes.

Puff pastries of cheese puffs filled with cream

Cream puff puff pastry. Credit: Istock

Ingredients :

– Choux pastry
– 2 eggs
– 60 g of flour
– Diced ham
– 40g of butter
– 1 tbsp fresh cream
– 100ml of water
– 60 g of flour
– Salt, pepper
– 3 tbsp of garlic and herb cream cheese

Preparation :

1. Preheat the oven to 180°c. Pour the water into a saucepan and add the butter and salt. Add the flour and mix until the flour is absorbed. Dry the dough so that it no longer sticks. In a bowl, let the dough cool for a few minutes. Add the eggs to the mixture and mix.

2. Line a piping bag. Place a sheet of parchment paper then make piles. Bake for about 15 minutes at 180°C.

3. For the filling, mix the diced ham, the fresh cream, the garlic cheese until you obtain a foamy filling.

4. Stuff the cabbage with the filling then keep everything cool.

3. Roll the triangles always starting from the end towards the widest point.

4. Then brush the croissant puff pastries with egg yolk.

5. Bake the salmon croissants for 20 minutes at 180°C.

Christmas sausage rolls

Sausage puff pastries for the Christmas aperitif. Credit: Istock

Ingredients :

– 1 puff pastry
– 15 mini sausages
– 3 Tbsp of mustard

Preparation :

1. Preheat the oven to 180°C

2. Spread the mustard over the entire surface of the puff pastry.

3. Then cut the puff pastry into strips and roll up the mini sausages.

4. Place the sausage puffs on parchment paper and bake for 15 minutes.

Puff pastry of foie gras and onion confit

Mini savory puff pastry with foie gras and onion confit. Credit: Istock

Ingredients :

– 1 puff pastry
– Butter
– Onion confit
– 1 egg
– 100 g foie gras

Preparation :

1. Preheat the oven to 180°C.

2. Roll out the puff pastry and using a cookie cutter make circles. On half of the rounds of dough, place pieces of foie gras and onion confit.

3. Cover half of the circle. Brush with egg yolk.

4. Bake for 20 minutes.

Shrimp puff pastry

Shrimp puff pastry with pieces of lemon. Credit: Istock

Ingredients :

– 15 mini vol-au-vent sheets
– 300 g shelled prawns
– 2 cloves garlic
– Salt pepper
– Chopped shallot and parsley
– 2 tbsp fresh cream
– 2 Tbsp of butter

Preparation :

1. In a skillet, heat the butter then brown the garlic and the peeled prawns. Let cook for a few minutes, stirring. Season with salt and pepper and add the chopped parsley. Reserve the preparation in a bowl.

2. In a salad bowl, combine the cream cheese, crème fraîche, chopped chives and prawns. Preheat the oven to 180°C.

3. Place the sheets on parchment paper and bake for about 10 minutes.

4. Garnish the vol au vent.