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.
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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.
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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.
I have ALL of the ingredients on hand! I definitely need to make this for Jason for lunch today – he will be thrilled!
If you try, LMK!
Thanks so much, Averie! Maybe I will try them after all…if I do I will let you know how they come out :)
SO! I made them, and they were loved :) I did bitesized, so it took a while longer, but otherwise they were great. Thanks again for the share.
So glad that they worked out for you and thanks for coming back to LMK!! :)
I am hosting a baby shower tomorrow, have planned on making these for months…I want to make these ahead, tonight, and bake tomorrow…what do you think, will it work?
Thank you for the yummy and beautiful recipe :)
I am sure they will be fine; but of course, I cannot guarantee it b/c I assembled/baked all at the same time. I would hate for the dough to get funny on you and not want to rise/puff properly for you if you make ahead tonite and on the big day tomorrow they’re not as puffed as you wish. Whatever you do, make sure the dough is COLD and well-refrigerated going directly from fridge to oven. The shock of the cold/hot oven creates steam, to give the puff. Please report back! :)
Great advice, especially since I’ve never used puff pastry before ;) So…maybe I’ll be doing something else for tomorrow, and making these little guys just for my husband, son and self to enjoy!
Thanks a bunch
Honestly, the assembly takes MAYBE 15-20 mins, max. I really don’t think it’s a hard-to-assemble recipe. Just set yourself aside enough time in the morning; get up a little earlier and keeping the tray in the fridge for an hour or two is fine after assembly; I just worry about overnight. And you will be FINE! :)
These will be my take-along contribution to tonight’s Super Bowl festivities. I’ve never worked with puff pastry before, so wish me luck. And Go Ravens! :)
Those look incredible! Found you via formula mom! :-)
Thanks for clicking over and saying hi!
I was actually trying to figure out what post of hers or where my site is featured on her site. I’ll have to dig around I guess! :)