The Fastest Puff Pastry Appetizer

abderrahmane arbaouion

Instructions

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

  2. Place one sheet of  puff pastry on the prepared tray.
    Spread  mustard evenly over the surface, leaving a small border.
    Add half the mozzarella, half the  bacon, and half the dill.

  3. Place the second puff pastry sheet on top and gently press to seal.
    Spread the remaining mustard, then top with the rest of the cheese, bacon, and dill.

  4. Brush the top with the beaten egg.
    Lightly score the surface into squares or rectangles without cutting all the way through.

  5. Bake for 20–25 minutes, or until puffed and golden.
    Allow to cool slightly before slicing.
    Serve warm with ketchup for dipping if desired.

Variations

  • Smoky twist: Add smoked paprika or use smoked cheese instead of mozzarella.

  • Spicy version: Mix hot sauce into the mustard or swap it for a spicy aioli.

  • Different cheeses: Cheddar, gouda, or provolone also work beautifully.

  • Meat alternatives: Replace bacon with prosciutto, salami, or pepperoni.

Vegetarian options:
Omit the bacon and add caramelized onions, sautéed mushrooms, roasted vegetables, sun-dried tomatoes, or olives. Keep the layers balanced to maintain crispness.

Herb options:
Fresh herbs shine, but dried thyme, oregano, or chives work well too.
Not a mustard fan? Try pesto or garlic butter as the base.

Tips

  • For extra-crispy bacon, bake it in the oven before adding it to the pastry.

  • Keep puff pastry cold while working to prevent stickiness.

  • If it softens too much, chill the assembled pastry for a few minutes before baking.

  • Rotate the tray halfway through baking for even browning.

  • If the pastry puffs unevenly, gently press it down with a spatula while still warm

How to Store

  • Refrigerator: Store leftovers in an airtight container for up to 2 days.
    Reheat in a 180°C (350°F) oven for 5–10 minutes to crisp up. (Avoid microwaving.)

  • Freezer (make-ahead):
    Assemble the pastry but do not add the egg wash.
    Wrap tightly in plastic wrap and freeze for up to 1 month.
    Bake from frozen, brushing on egg wash just before baking and adding a few extra minutes.

To prep ahead, cook and chop the bacon and grate the cheese the day before. Store separately in the fridge.

Conclusion

This puff pastry appetizer is a guaranteed hit—flaky, cheesy, smoky, and packed with fresh herb flavor. Thanks to store-bought pastry, it’s customizable, quick, and irresistibly tasty. Serve warm with your favorite dipping sauce and watch it disappear in minutes. Whether for a special occasion or a simple everyday treat, this recipe delivers maximum flavor with minimal effort.

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