These delicious puff pastry bites are the perfect appetizer! They're packed with flavor and a guaranteed crowd pleaser.
These puff pastry bites can be made anytime of year, but I especially love serving them at holiday parties in the winter. It's a nice warm appetizer to serve in those colder months!
Inspired by my Caramelized Onion and Fig Flatbread on this site, in both of these recipes the goat cheese flavor really makes the dish! If you're looking for other appetizers for fall/winter, check out these Acorn Squash Crostinis.
- Puff pastry
- Goat cheese
- Cremini mushrooms
- Fresh spinach
- Sweet onion
- Dried rosemary
- Olive oil
See recipe card for quantities.
Chop up mushrooms into small pieces.
Quarter and thinly slice the sweet onion.
Sauté mushrooms and onion in olive oil until onions are translucent and mushrooms are browned. Brown mushrooms for best tasting puff pastry bites.
Then, add spinach, garlic, salt and pepper to pan and stir until spinach is wilted, about 2-3 minutes.
Add mushroom mixture to a heat safe bowl. Then, mix in the goat cheese and ricotta until combined.
Gently roll out puff pastry with a rolling pin, then cut evenly into 12 squares.
In a well-greased muffin tin, gently the puff pastry individually into each cup.
Evenly distribute goat cheese mixture into each puff pastry cup.
Fold corners of puff pastry to the center, pinching together to seal.
Bake and enjoy your puff pastry bites!
Hint: If the puff pastry is having trouble sticking together when you fold in the puff pastry corners, add a dab of water. It will help the puff pastry stick.
- Spicy - add red pepper flakes into the goat cheese mixture for a kick!
- Muffin tin or mini muffin tin
Take the puff pastry bites out of the oven as soon as the puff pastry is golden brown, you don't want to dry them out!
Looking for other recipes like this? Try these:
Goat Cheese, Mushroom, and Spinach Puff Pastry Bites
- muffin tin or mini muffin tin
- 1 sheet puff pastry thawed
- 2 tablespoon olive oil
- 1 sweet onion quartered, thinly sliced
- 8 oz mushrooms chopped
- 2 cups spinach fresh, chopped
- 4 garlic cloves minced
- ½ teaspoon pepper
- ¼ teaspoon salt
- 8 oz goat cheese
- ½ cup ricotta
- ½ tablespoon dried rosemary chopped
- Preheat oven to 400F
- In a frying pan over medium heat, add olive oil.
- Add mushrooms and onions to the pan. Stir occasionally, until the onion is translucent and mushrooms are browned, about 5-6 minutes.
- Add spinach, garlic, salt and pepper. Stir until spinach is wilted, about 2-3 minutes.
- Remove mixture from heat and transfer to heat safe bowl.
- Mix in goat cheese, ricotta, and dried rosemary until combined.
- Gently roll puff pastry sheet with a rolling pin.
- If using a regular muffin tin, cut puff pastry evenly into 12 squares. If using mini muffin tin, cut puff pastry evenly into 24 squares.
- Press a square of dough into each cup of the muffin tin.
- Evenly distribute goat cheese mixture into each cup.
- Fold in corners of puff pastry to center, pinch to seal together.
- Bake until puff pastry is golden brown, about 8-10 minutes.
- Remove from oven and serve warm.