Cheddar-Apricot Puffs

These puffs are an irresistible snack for the kids and will keep hunger at bay while they're unwrapping presents. Chances are you won't be able to resist them, either.

  • Prep:
  • Total Time:
  • Yield: Makes 25 Puffs
Cheddar-Apricot Puffs

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2012


  • 1 sheet frozen puff pastry (from one 17.3-ounce package), thawed
  • All-purpose flour, for surface
  • 4 ounces sharp white cheddar cheese, grated
  • 1/3 cup apricot fruit spread
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper


  1. Unfold puff pastry sheet on a lightly floured surface, and sprinkle cheese over pastry. Refold pastry in thirds, then roll out to a 12 1/2-inch square. Cut dough into fifths (5 strips) in one direction, and then the other, to yield twenty-five 2 1/2-inch squares.

  2. Stir together fruit spread, Dijon, and pepper to combine. Dollop a rounded 1/2 teaspoon of filling in center of each pastry square. Gather the 4 corners of each square up over filling. Pinch and twist the ends, then fold twisted end under, and firmly press to seal. Transfer to a parchment-lined baking sheet, and freeze 30 minutes.

  3. Meanwhile, preheat oven to 425 degrees. Place pastries 1 inch apart on parchment-lined baking sheet, and bake until golden brown and puffed, about 15 minutes.

Cook's Notes

Unbaked puffs can be frozen and stored in a freezer bag up to 1 month.


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