Frozen puff pastry is a handy shortcut for appetizers during the holidays and beyond. Our quick and delicious recipes will become party staples in no time.
When preparing our Tomato-Baby Bell Pepper Tartlets, for the prettiest appearance, use red, yellow, and orange bell peppers. If you can't find baby bell peppers, use julienne strips of regular bell pepper.
It's important to keep the puff pastry from puffing so much that toppings slide off. To prep: 1| Pinch dough together to repair any tears. 2| Cut into shapes as directed; a fluted pastry wheel makes pretty scalloped edges. 3| Score dough close to outer edge. 4| Prick dough inside score marks to tame puffing.
You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable. These palmiers look a bit more complicated, but don't be alarmed. Just roll each side in a jelly-roll fashion until they meet in the middle. Be sure to chill dough for 20 minutes before cutting.
Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up for a filling in these little first-course puff-pastry packets. The filling is then sealed in the puff pastry dough and baked. It's highly spiced for sure, but also very aromatic, a nice start to any party or meal.