I had been wanting to make stuffed savory stuffed puff pastry for awhile.
Probably for the past, oh, seven years, give or take.
My sister is the queen of puffed pastry appetizers but this is one of those cooking projects that just never happened for me.
Until now.
A shipment of locally-grown avocados that all decided to ripen on the same day and I wanted to put them to a creative use.
So I got busy puffin’
The assembly line
After baking: Warm, cheesy, melted avocado and salsa-filled bites.
Crispy edges
Scott likes brown corners.
I don’t.
I am all about the melty middles.
This is what I used to create the puffy packages.
They were a huge hit with the family and if you’ve never worked with puff pastry before, I assure you, it’s very easy.ย You don’t even technically need to roll it out if you’re pressed for time.ย You could just slice it with a knife and insert the filling of your choice.
Scott kept saying they reminded him of something he ate all the time at various Bar Mitzvahs he attended growing up.ย He said he ate something like this every weekend for about two years as a kid.
I doubt think the mothers of his childhood friends in suburban Chicago in the 70s were puffing up locally-grown fuerte avocados with salsa verde and mango chutney, but I could be wrong.
I told him, “There’s an egg wash on these.ย I think that may be what you’re tasting that makes them seem familiar.”ย The man adores eggs in any form, and any time I can use an egg in something, he’s happy.
And he said, “Oh, I like how the egg made them get brown on the top and gave it such a good flavor,” which is as descriptive he ever gets.
Normally when I ask, “Well, what do you think,” I’ll get a It’s Great, Babe.ย And that’s that.
But then he asked for a third puff.ย Going back for thirds is always a good sign.
What’s not to love about squishy warm avocado, with melted cream cheese, flavored with two kinds of salsa to give the bites just a touch of sweet from the mango salsa and a kick from the green salsa verde.
All topped off with an egg wash inside a warm, doughy, gluten-ey, fluffy and puffy flaky-layered little package.
This screams both comfort food
and a way to impress your spouse in under a half hour.
They also impressed the almost-five year old.
I stored the extra couple that were left from the batch of 9 (after Scott went back for thirds) in an air-tight container on the countertop and fed them to Skylar for breakfast the next morning.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! ๐
Go Ad Free
Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries
Ingredients
- 1 large sheet puffed pastry, thawed (I used Trader Joeโs brand, look in your grocerโs freezer case)
- 1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
- โ cup cream cheese, approximately 1 teaspoon of cream cheese per pastry square
- โ cup salsa, approximately 1 teaspoon of salsa per pastry square. I used a combination of Trader Joeโs Salsa Verde and Trader Joeโs Mango Red Pepper Chutney
- salt and pepper, sprinkled to taste
- 1 egg, beaten
Instructions
- Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
- Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.ย With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.ย From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.
- On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.ย Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
- In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages.
- Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
- Remove from the oven and serve. Pastries are best fresh, but extras will keep for up to 48 hours airtight in the refrigerator; reheat gently in micro before serving.ย To keep vegan, use vegan cream cheese such asย Tofuttiย and there are many recipes on the internet for โvegan puffed pastryโ that you can make at home. Pepperidge Farm brand puff pasty is vegan, but of course read the label as ingredients can be changed or varied. Omit the eggwash and if desired, lightly wash with almond milk or soy milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ยฉaveriecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
If savory cheesy baked goods are your thing, I suggest Baked Savory Cream Cheese & Herb Donuts
I have my Avocado Recipes consolidated if those are of interest.
There’s Microwave Pepperjack Tofu with Salsa that you can make in 5 minutes in the micro if you have salsa or various condiment odds and ends that are taking up valuable refrigerator space.
And if you really just want something sweet with cream cheese,
Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting will hit the spot.
Because I prefer cream cheese in frosting form, over savory form, always.
Have you ever made anything with puff pastry?ย What was it?
I have many more ideas from savory to sweet; from little bites and puffy packages to logs that have been rolled and sliced.ย Things are about to get puffy.
Would you stuff your puff with something savory or sweet?
I am a sweets girl all the way and have so many things I want to stuff into them.ย Marshmallows come to mind, immediately.
And for savory, I would like to make a crab and cream cheese filling or a salmon salad with cream cheese type of filling, but those seem a little fancier, party appetizer food.ย Guess I need to throw a party or pretend and make the average Tuesday night fancy.
Avocado and cheese present a good harmony for these pastries. Photos are also lovely. Thanks.
I think I’m obsessed with your site….thank you very much! I’m literally making a recipe a day, and as I was making your blueberry pancakes today I was reminded of how blessed I am to be able to be a stay at home mom who can bake as much as I want with my babies and enjoy seeing their sugar addicted smiles as I present them with your pancakes! Can you try and do a series on baking with oat flour? It’s an obsession of mine to create sugar free, low calorie desserts and breakfast treats? I always sub baking Splenda for sugar and oat flour for reg flour, and applesauce and mashed banana for butter. :-) thanks again!
Glad that you’ve been baking tons of my recipes! I don’t bake that often with oat flour because it’s not super mainstream and then I find I have to do more explaining and hand-holding and get sooooooo many questions and emails when I don’t use products everyone is used to; just using coconut oil for example can prompt tons of questions. You could always experiment with half oat flour and half AP flour in my recipes and see how it turns out! Never know til you try :)
Wow these are delicious! Perfect game day food. I had everything on hand but the puff pastry so I tried it stuffed in crescent rolls instead (they were incredible I ll have to pick up some puff pastry dough to try it with that soon) These were a huge hit, thanks for making me look like a culinary genius Averie!
Glad they were perfect for you and that the crescent rolls worked great too! Good thinking to work with what you had on hand!
These look delicious!! So, I have all the ingredients at home except one, puff pastry. I do have phyllo dough in the freezer though. Do you think these can be made with phyllo instead? Thanks!!
Phyllo and puff pastry are definitely not the same, but….in this recipe, you’d probably be fine with using it. Now, it will be much more flaky and possibly prone to breaking since it’s so delicate, but if that’s what you have and don’t want to buy PP, then try it!
These look delicious and I was even more happy to see that they are baked!
There is seriously not one singular straight-up fried recipe on my blog in 5+ years of blogging. You are safe! I hate the SMELL of fried food in my house..ICK :)