11 Fun Party Appetizers That Start With Frozen Puff Pastry

The smart Ina Garten as soon as mentioned — then repeated once more, and once more — “store-bought is okay.” And, every time, she was completely proper, particularly with regards to puff pastry, the last word solution to take any party app to the subsequent degree. It’s simple to work with, inexpensive and obtainable at most supermarkets. Put a number of sheets to make use of with these 11 golden, flaky snacks and treats which are positive to impress your visitors this vacation season.

See all 17 Easy Puff Pastry Appetizer Recipes on NYT Cooking.

Mark Weinberg for The New York Times. Food Stylist: Maggie Ruggiero.

Take your charcuterie board to new heights — actually! — with this artistic tower from Ali Slagle. Black pepper, rosemary and sage-infused pastry triangles are stacked between oven-crisped prosciutto and Parmesan shavings. It’s nearly like a scrumptious model of Jenga, besides everybody wins.

Recipe: Parmesan and Crispy Prosciutto Tower

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Herby za’atar and salty Parmesan pair fantastically in these crunchy snacks from Melissa Clark. The tacky combination is sprinkled all around the frozen puff pastry, which is then rolled into logs and sliced into pinwheels earlier than heading to the oven. She recommends utilizing all-butter puff pastry, if you will discover it, for an particularly crisp and ethereal crust.

Recipe: Za’atar Parmesan Pinwheels

Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

These turnovers from Nargisse Benkabbou are a fast and simple starter for any dinner party or an off-the-cuff get-together. A combination of creamy feta, zesty preserved lemon, dried mint and contemporary garlic is folded into store-bought puff pastry, which is then sprinkled with sesame seeds, and baked for 20 to 25 minutes. Serve with a drizzle of honey, which, in response to one reader, “will not be an possibility!”

Recipe: Savory Feta Turnovers

Mark Weinberg for The New York Times. Food Stylist: Maggie Ruggiero.

These candy and spicy appetizers from Ali Slagle belong within the can’t-stop-eating class. Small squares of puff pastry are crammed with Brie, raspberry preserves and chile crisp, and baked till golden brown. Enlist your folks to assist, and the meeting for these bite-size sandwiches will fly by.

Recipe: Baked Brie Puffs With Chile Crisp

Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Christina Lane.

While these twists from Melissa Clark could seem like savory cheese straws at first look, they’re truly crunchy and candy. This recipe remark says all of it: “I made these precisely as written, and to me they’re a few of the greatest and best vacation cookies. Coconut-caramel-crispy butter pastry … proper up my alley. The precise work time is minimal and ideal in case you are puttering round and doing different issues mid-chill. Everyone, together with non-coconut lovers, raved about them.”

Recipe: Crunchy Coconut Twists

Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

This recipe from Tejal Rao, prepared in 45 minutes, proves that baking is a good way to show a just-whatever wheel of cheese into one thing scrumptious. Here, Camembert — the type you will discover at any grocery store — is tightly wrapped in puff pastry and baked till golden brown throughout. Serve it alongside a easy salad. Bitter leaves like radicchio are inclined to work greatest, however do what makes you cheerful.

Recipe: Baked Camembert Salad

Mark Weinberg for The New York Times. Food Stylist: Maggie Ruggiero.

These are Ali Slagle’s enjoyable twist (pun supposed) on the traditional cheese straw. But as an alternative of cheese, her squiggles are bejeweled with ginger, scallions, nori, peanuts and pink pepper flakes. Serve them at your subsequent cocktail party, or actually anytime you want a crowd-pleaser.

Recipe: Ginger-Scallion Squiggles

Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

This buttery potato tart from Melissa Clark is a riff on the traditional party combo: bitter cream, caviar and potatoes. Spread cooked fingerling potatoes — sliced and tossed with bitter cream, Parmesan and chives — onto a puff pastry crust. And then, proper earlier than serving, prime all of it with crumbled potato chips (for crunch!) and caviar (for a salty pop!). According to 1 reader, “the toughest half was holding from consuming the chips and caviar earlier than making the tart.”

Recipe: Crispy Potato and Sour Cream Tart

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

“Made these for a Thanksgiving appetizer, and so they stole the present. I obtained so many compliments,” one reader wrote about Melissa Clark’s candy and savory hors d’oeuvres. Your family and friends can even sing your praises for those who fill them with dried figs and prosciutto or salami.

Recipe: Figs and Pigs in a Blanket

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Bring this runny-centered, pastry-wrapped baked Brie to the vacation operate, and also you’ll be voted the M.V.P. Don’t be tempted to make use of a elaborate cheese-shop Brie. This recipe works greatest with the grocery store form. Choose any taste of marmalade or jam for the topping, bake and revel in.

Recipe: Baked Brie

Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

Store-bought puff pastry does many of the heavy lifting on this tacky potato tart from Sue Li. Ricotta, goat cheese and paprika are blended collectively and unfold evenly atop the dough, which is then studded with sliced cooked child potatoes, ideally in several colours, earlier than going within the oven for 20 minutes. The presentation is so fairly you’ll positively need visitors to bear witness (or not less than take photos).

Recipe: Potato Tart With Goat Cheese and Thyme

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