What could be better than puff pastry bites loaded with creamy goat cheese, honey, and walnuts? Similar to my brie puff pastry bites, these goat cheese bites are the perfect pairing to other snacks with drinks for your holiday parties, or whenever!
If you, like me, are crazy about the tasty and quick bites you can make from a sheet of puff pastry, then these puff pastry cups with tangy goat cheese, honey, and walnuts are a must-try.
Once the puff pastry has been cut and pressed into the individual mini muffin cups, it’s simply a matter of adding the rest of the ingredients as the delicious filling, plus a bit of egg wash for beautiful golden brown edges. Despite being easy appetizers, it’s always best to check the full details listed in the recipe card.
If you’re interested in other possible additions, try these goat cheese bites with a bit of cranberry sauce or cranberry compote.
BAKING TIP: Thawing the frozen puff pastry sheet slightly will help you to cut the pieces and press it into the mini muffin tin.
I bought small puff pastry sheets of 4.7 by 4.7 inches (12 x 12 cm). Those are widely available in The Netherlands and you can make 4 bites with 1 sheet. Just cut it into 4 smaller squares of 1.2 by 1.2 inch (3 x 3 cm).
If you can’t find this size of puff pastry sheets: no worries! You can literally use every size available as you cut it down anyway into smaller squares. Just make sure you can cut enough squares for as many bites as you want.
Cut the puff pastry and press into the muffin cups. Add the goat cheese.
Press a single walnut on top of the goat cheese filling.
Drizzle with a bit of honey and brush the edges with beaten egg.
Bake for 14 minutes at 435°F/225°C (conventional oven) until the puff pastry is golden brown.
These puff pastry bites are delicious served both warm and cold. If you’re short on time, you can prepare them ahead and reheat them before serving.
Since these puff pastry bites contain a cheese filling, leftovers should be stored in an airtight container in the fridge for 2-3 days, keeping in mind that the flaky puff pastry shells will soften.
No. The goat cheese filling and crisp puff pastry won’t hold up well from freezing and thawing.
Reheat leftover puff pastry bites in the oven at 350°F/180°C (conventional oven) for 5-7 minutes to crisp them back up.
Avoid reheating in the microwave, as the pastry will get soft.
Puff pastry is an incredibly versatile ingredient that I love to keep on hand for all kinds of sweet and savory snacks, appetizers, and desserts. Here are some favorites you’ll find at Laura’s Bakery:
Yes! You can assemble them a few hours in advance and keep them in the refrigerator until baking. For best results, brush the edges with egg wash just before putting them in the oven.
Absolutely. Feel free to use pecans, hazelnuts, pistachios, or even almonds. For a nut-free option, try dried cranberries or caramelized onions instead.
Yes, store-bought puff pastry is typically sold in large sheets in the United States. If you are located in another country and the sheets are smaller squares, you may need up to 3 pastry sheets. Each square needs to be roughly 1 by 1 inch or 2,5 by 2,5 cm.
I like to brush the edges of the puff pastry with beaten egg to add a beautiful golden hue to the pastry during baking. It’s not essential and can be skipped, if you prefer.
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