Can I make these completely ahead of time?

While they're best fresh from the oven, you can prepare all the components ahead of time. Par-bake the pastry up to 8 hours ahead, and then finish with the fillings and final bake just before serving. This gives you the best balance of convenience and quality.

What if I can't find pepper jelly?

If pepper jelly isn't available, you can make a simple substitute by warming apricot or peach preserves with a little minced jalapeño. Let it cool before using. Alternatively, any fruit preserve with a pinch of cayenne pepper mixed in will work in a pinch.

Can I use reduced-fat cream cheese?

I don't recommend it for this recipe. Low-fat cream cheese has higher water content and doesn't hold its shape as well during baking. The full-fat version creates that wonderful creamy contrast to the flaky pastry.

How do I know when the pastries are perfectly done?

Look for golden-brown edges on the pastry and slight puffing of the cream cheese. The pepper jelly should be bubbling just a bit. If the pastry gets too dark before the cheese is puffed, tent with foil for the remaining baking time.

Cream Cheese and Pepper Jelly Puff Pastry Bites Recipe

Name: Cream Cheese and Pepper Jelly Puff Pastry Bites Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Cuisine: American
Ingredients: About 16 ounces of store-bought puff pastry (or ½ batch of homemade rough puff pastry); All-purpose flour (for dusting the work surface); Egg wash (1 egg whisked with 1 teaspoon of water or cream); 1 cup hot pepper jelly; 4 ounces full-fat cream cheese, cold; 6-10 sprigs of fresh thyme

Description

These Cream Cheese and Pepper Jelly Puff Pastry Bites are the perfect crowd-pleasing appetizer. Flaky, buttery puff pastry is topped with tangy cream cheese, sweet and spicy pepper jelly, and a sprinkle of fresh thyme for a sophisticated bite bursting with flavor. They’re easy to make, can be prepared in advance, and are best served warm or at room temperature, making them ideal for parties, gatherings, or just a cozy snack at home.

Ingredients

Units Scale

Puff Pastry Bites

About 16 ounces of store-bought puff pastry (or 1/2 batch of homemade rough puff pastry)
All-purpose flour (for dusting the work surface)
Egg wash (1 egg whisked with 1 teaspoon of water or cream)

Toppings

1 cup hot pepper jelly
4 ounces full-fat cream cheese, cold
6–10 sprigs of fresh thyme

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Puff Pastry:
Prepare the rough puff pastry or defrost frozen puff pastry. If making homemade pastry, you’ll only need half a batch. Freeze the other half or double this recipe for more tarts.
Preheat the Oven:
Preheat your oven to 400ºF and position a rack in the middle. Line a baking sheet with parchment paper.
Roll Out Puff Pastry:
Lightly dust your work surface with flour. Roll out the puff pastry to ⅛-inch thickness (about a 10×14-inch rectangle). If using store-bought pastry, roll it out after defrosting according to the package instructions.
Cut Pastry Circles:
Use a 2¾-inch circle cutter to stamp out at least 16 circles from the pastry. Place the cutters close together to minimize scraps. (Note: Avoid re-rolling scraps for this recipe – save them for another use).
Dock the Pastry:
Using a smaller 2-inch circle cutter, gently press an indentation in the center of each puff pastry circle without cutting through. Dock the center with a fork to prevent excessive puffing during baking.
Brush with Egg Wash and Chill:
Arrange the pastry circles on the prepared baking sheet. Brush a thin layer of egg wash over each pastry, then place them in the freezer or refrigerator to chill while preparing the toppings.
Prepare the Filling:
Cut the cold cream cheese into ½-inch cubes. For a neater presentation, roll each piece into a small ball. Keep the cheese refrigerated until ready to use. Transfer the pepper jelly into a pastry bag or a zip-top bag for easy piping.
Bake the Puff Pastry Base:
Remove the chilled pastry from the freezer and bake for 12 minutes, or until puffed but not yet golden.
Add Toppings:
Quickly press the center of each partially baked puff pastry with a small cookie cutter or spoon to create a well. Pipe about 2 teaspoons of pepper jelly into the center of each puff, then place a piece of cream cheese on top.
Final Bake:
Return the topped pastries to the oven and bake for an additional 5-8 minutes, or until the pastry is golden and the cream cheese puffs slightly.
Garnish and Serve:
Let the pastries cool slightly before transferring them to a wire rack. Sprinkle fresh thyme leaves over each bite and serve warm or at room temperature.

Notes

Homemade puff pastry yields a flakier texture and richer flavor, but store-bought works perfectly for convenience.
To make smaller or larger bites, simply adjust the size of your cutter. Baking time may vary slightly for smaller bites.
These are best enjoyed fresh on the day they are made. Leftovers can be refrigerated or frozen in an airtight container and reheated in a toaster oven.
The total preparation time may vary depending on whether you choose to make puff pastry from scratch.

Nutrition

Serving Size: 1 bite
Calories: 120kcal
Sugar: 4g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg