3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH

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Hey guys I’m excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD

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WATCH MORE HOLIDAY HELPER EPISODES!
3 Food Gift Ideas! http://bit.ly/2gFxiou
5 Things You Should Do Before Tday! http://bit.ly/2eldkit
How To Set Up a Buffet http://bit.ly/2fEmJxL
How To Stock a Home Bar http://bit.ly/2eUNTk0
3 Non-Alcoholic Drinks for the Holidays http://bit.ly/2fDyPJ6
Last-Minute Appetizers http://bit.ly/2fEkBGx
Cute Hostess Gifts from the Grocery Store! http://bit.ly/2elbZYY
1 Set of Fruit 3 Center Piece Ideas http://bit.ly/2fmUhRK
How-To Create a Charcuterie Board http://bit.ly/2fDnMSe

WATCH MY FAVORITE RECIPES FOR HOLIDAY ENTERTAINING
Chocolate Hazelnut Biscotti https://Baked Brie http://bit.ly/BakedBrieEWB
S’More Pie http://bit.ly/SmorePieEWB
Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts
Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm
Pumpkin Bread http://bit.ly/1q8avMA
Baked Scallops Au Gratin http://bit.ly/1vo73z3
French Apple Tart http://bit.ly/1qO3RP9
Profiteroles http://bit.ly/EWBProfiteroles
Lobster Thermidor http://bit.ly/LobsterThermEWB
Beth’s Easy Appetizers http://bit.ly/EasyAppsEWB
Banana’s Foster http://bit.ly/BanFosterEWB
Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB

BETH’S BRIE AND FIG BRAID RECIPE
Serves 4-6

INGREDIENTS:
1 package store-bought puff pastry sheet
2 tbsp (30 ml) fig jam
3-4 slices of Brie Cheese
1 egg, well beaten
¼ cup (60 ml) chopped walnuts

METHOD:
Preheat oven to 400F(200C)

Roll out pastry onto a flat cookie sheet lined with parchment paper. This will be your work surface.

Most store-bough puff pastry sheets come in 3-folded panels. This is the best kind to buy for this. Unfold and the panels and roll out slightly.

On the center panel, spread fig jam to cover the center panel surface. Then top the jam with the sliced brie.

On the side panels, cut ¾ “ (19 mm) strips on each side making sure you have equal number of strips on each side.

Then alternating the strips, bring them to the center panel, to cover the jam and cheese, overlapping each one, forming a rustic braid.

NOTE: If making this ahead of time, wrap up in the parchment paper, then freeze on tray until firm, Then wrap tightly in foil and remove tray and keep in freezer until ready to serve.

Before baking brush the egg wash with a pastry brush all over the braid and bake for 25 mins until puffed up and golden brown.

Transfer braid to a cutting board. Sprinkle with chopped walnuts and serve with knife for easy slicing.

BETH’S SAUSAGE AND CHEESE PINWHEEL RECIPE
Serves 4-6 guests (makes 18-20 pieces)

INGREDIENTS:
2 hot Italian Sausage links, cooked and crumbled
1 tsp (5 ml) of Italian seasoning
2/3 cup (160 ml) of Italian Blend Cheese
1 egg, well beaten

METHOD:
Preheat Oven to 400F (200C)

Roll out pastry on to a floured surface. Roll over pastry to assure panel seems are tightly sealed so it won’t break apart.

Brush egg wash across short side of pastry 1 inch (2.5cm) from the end this will be to seal the seam once we roll up our pinwheels.

Sprinkle cheese across pastry. Sprinkle Italian Seasoning on top of cheese. Add crumbled cooked hot Italian sausage.

Roll pastry into a log being careful to roll tightly so filling does not spill out. Seal tightly at ends.

Slice into ½ inch (13 mm) rounds, place on parchment lined cookie sheet and bake 12-15 mins until golden brown and puffed up.

BETH’S MUSHROOM TARTELETTE RECIPE
Makes 12 tartelettes

INGREDIENTS:
2 tbsp (30 g) butter
¼ cup (60 ml) shallots, minced
1 ½ cups (350 ml) cremini mushrooms, diced
1 tsp (5 ml) fresh thyme
salt and freshly cracked pepper to taste
1 tsp (5 ml) Worcestershire sauce
2 tbsp (30 ml) Italian Blend cheese

METHOD:
Preheat oven to 400F (200C)

Melt butter in a large skillet. Sauté shallots until soft, add mushrooms and sauté until browned. Add thyme, salt and pepper, and Worcestershire sauce. Allow to cool slightly.

Cut pastry into 3×3 (7.6cm x 7.6 cm) squares. Fit squares into a mini muffin tin. Fill with 1 tsp (5 ml) of the mushroom mixture, top with a sprinkle of cheese.

Bake for 15-20 mins. Top with a thyme sprig and serve.

Comments

Shakira Bells says:

its fantastic this is great recepe thanks for sharing

Elsa&lisa says:

Hi Beth, I only have one question. Do you bake directly from the freezer? or do you have to thaw all these items in the fridge or room temp. First? Thank you! Loved your herb garden video too!

Karen Hayes says:

Made the Fig and Brie braid for a Thanksgiving party. It was a huge success! The fig jam does pair nicely with the cheese. So easy but looks like it wasn’t . Very festive! Will be making the other two appetizers shortly. Thanks, Beth!

Shenny Sheny says:

so much thanks for the guidance to make those pastry. I defenitely wanna try that. Love u

goodi2shooz says:

These are lovely, thank you!

Mrs Mama says:

This looks so good! I’m thinking of making the braid for Christmas evening. I would like to freeze it today and then cook in on Christmas evening. How long in advance should I remove it from the freezer before baking it? Thank you!

JESSICA JASSO says:

Hi Beth! Which would be an alternative low cost but great flavor cheese that i could use instead of brie?

Eliane Germanos says:

Happy New Year Beth! I tried the braid puff pastry with Brie and fig jam on new year’s eve and it was fabulous!! Thank you very much 🙂

Dan Belbey says:

I made both the Braid and the Pin Wheels….they were a fantastic hit at a recent Happy Hour with friends….I want to consider the mushroom filled pastry for another occasion! Your directions for all are splendid! Although I didn’t make my own puff pastry this time, I know that in the future I will because it is so much fressher!

Mr.Bboy says:

Puff pastry with brie.
can i add fresh fruit in to it.
like blueberries and strawberries.
pears or apples.

Pauline WQI says:

Gosh!…Beth, ..you really getting us ready for the holiday festive cooking mode…yum…yum..
Enjoy you videos do much…
Thanks for sharing. ..

Ann says:

I love the first recipe u shared except I sealed the end of mine so the cheese doesn’t run out

patricia gimay says:

Hi Beth. When I take the braid from the deep freeze do I let it come to room temp before popping it into the oven. Also where in the oven do you like to bake these puff pastry recipes. The top,rack,middle,or bottom with fan or no fan. Thanking you

Daniel Balfour says:

I wish I had more thumbs to thumb’s up this video!!! 🙂

Noma Le says:

look delicious i will try them this Holiday Season. you makes it look so easy and simple. thanks for the great recipes

Qiu Yichun says:

Hello Beth! I love those ideas but I couldn’t get good quality (or any actually) pre-made puff pastry in my city. So I make my own puff pastry, fortunately they bake and taste great. Could you please tell me how much does one panel weigh approximately and what’s the size of it? Thanks a lot!

j a says:

OMG can I like this twice? Great brunch ideas too..

Mureille Desrosiers says:

taste good with ground meat.

Aina Tina says:

fantastic just waooooo

PlugInKali says:

All this looks delicious but, what the hell is Italian Blend Cheese and Italian Seasoning? There are so many Italian cheeses and so many spices and herbs tipically used in Italian cooking that unless you are American and have access to the premade stuff Beth’s using there’s literally no way for the international viewers to exactly replicate the recipe.

hello Hello says:

she should have a tv show! I made the braid and it was delicious 🙂 thank you!

Joan Lind says:

I love your no-nonsense directions…easy and quick! Excellent. I’m subscribing. Thanks

Magho Ameenah says:

wow

Swamp Fox says:

yummmm

Friendz Production says:

awwwsomee

lamia AL says:

Please help? :3
Looking at these the dough looks flakey as well as buttery whereas mine turn out dry and just flaky and hard biscuity rather than buttery, is it something I’m doing wrong or simply the brand of the puff pastry bought differs?

Mandii Graham says:

I’m going to make the braid this afternoon seeing as I have everything in my pantry. This will be afternoon tea..yum! Question though. When I freeze till ready to use, do I bake frozen or thawed. And if frozen won’t the time change? I have never had 100 % success with thawing, first so any tips will be appreciated. Look forward to watching your other videos. Thanks heaps.

Rolande Dube says:

Je ne

Cindy Lyman says:

Beth, I made the brie and fig braid for Christmas, and it was easy, beautiful, and so delicious! I couldn’t believe that it turned out as beautifully as yours. Thanks so much for this jewel. I’ll definitely be making it again and again. <3

Sanara Farooqi says:

Hi Beth, could you please tell me an alternative of Brie cheese?

MNJGaGa says:

Beth…this was fabulous. I love your video editing.

Marianne Rudden says:

my favorite youtube ever! thanks beth!!

Let's Do Business says:

Beth I made your Brie & Fig Braid ….it was fantastic ….so I made another one , ..thank you

Kiki K. says:

These look amazing. I tried the second one. But Puff pastry is sold frozen, how can you re-freeze it?

Janeth Lazarte says:

Hi Beth, I love your videos… I follow you every week. My birthday is next week and I will have a celebration outdoor in a Park shelter. please select a few of the ones you suggest for my birthday celebration!!!!

Rame Marie says:

GIRL U SLAYYYY

PumpkinEskobarr says:

The Brie and Fig Jam recipe… that is breakfast right there! Have a little piece with some coffee and I good. ^_^

Nica Trajani says:

brava.

Jainoop Aboo Baker says:

Love it so good

damaris santos says:

All of these look amazing. I’m going to impress the heck out of my family this holiday season!

Jae Nina says:

Beth, I am so happy that I came to your channel. Saralynn Cauchon from The Domestic Geek mentioned you, so here I am. I love the detail in your recipes and the tips you give us to help us make flawless creations. Thanks for all you do and blessings!!!

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