Pepper Jelly Cream Cheese Bites
Delicious puff pastry bites filled with cream cheese and topped with sweet pepper jelly.
Equipment
- mini muffin pans 24-cup size is ideal for this recipe.
- Baking sheet To catch any drips while baking.
Ingredients
Main Ingredients
- 1 can cooking spray
- 1 package puff pastry, thawed 14 oz.
- 1 block cold cream cheese 8 oz.
- 0.5 cup pepper jelly
- 1 bunch fresh thyme leaves for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease 2 mini muffin pans (24-cup) with cooking spray.
- On a clean work surface, cut the puff pastry into 24 equal pieces. Place each piece into the prepared muffin cups, pressing gently to fit.
- Bake the pastry until lightly golden and puffed, approximately 12 minutes. Keep an eye on them to ensure they don't over-bake.
- Allow the baked pastries to cool slightly, about 5 minutes, so they are easier to handle.
- Cut the cream cheese into 24 equal pieces. Press a piece of cream cheese into the center of each puff pastry, adjusting the pastry as needed to make space.
- Top each pastry with about 1 heaping teaspoon of pepper jelly. This is where the flavor really shines!
- Bake the bites until the puff pastry is golden brown and the cream cheese is warmed through, for an additional 8 to 10 minutes.
- Optionally, garnish with fresh thyme leaves for a touch of color and flavor. Let the bites cool for 10 minutes before serving.
Notes
These bites can be served warm or at room temperature. Experiment with different flavors of jelly for a variety of tastes.