Puff Pastry Canapes are a delightful treat that can take any gathering from ordinary to extraordinary. With buttery pastry, creamy ricotta, and a touch of sweetness from honey, the canapes are sure to impress your guests and tantalize their taste buds.
When making Puff Pastry Canapes, consider using a high-quality butter puff pastry for the flakiest texture. If you’re looking to switch things up, cream cheese can be a tasty alternative to ricotta. For those with nut allergies, simply omit the walnuts, and if you prefer a vegetarian option, leave out the prosciutto and add more veggies instead. Fresh arugula can be swapped for spinach if it’s more to your liking, giving the canapes a slightly different flavor profile, while still remaining delicious.
Scones, Biscuits & Pastry
Puff Pastry Canapes Recipe
Ingredients
- 450 g butter puff pastry, thawed
- 1 egg, lightly beaten
- 1 cup ricotta cheese
- 1/2 pear, thinly sliced
- 1/4 cup toasted walnuts, chopped
- 3 tablespoons honey
- 1 cup arugula
- 8 slices prosciutto, cut in half lengthwise
- 1/4 cup sun-dried tomato, chopped
Instructions
- Heat the oven to 400F (200C) and line two rimmed baking sheets with parchment paper.
- Unroll one sheet of thawed butter puff pastry and cut it evenly into 4 strips.
- Cut each strip evenly into 4 parts to make a total of 16 squares. Place the squares on the prepared baking sheets.
- Score each square 2 or 3 times with a fork, then brush them with the lightly beaten egg wash.
- Bake the squares in the oven for about 14 minutes, or until they are golden and puffed up.
- While the first batch is baking, repeat the cutting and scoring with the second sheet of puff pastry.
- Once baked, let the canapes cool for 5 minutes.
- Spread each square with 1 1/2 teaspoons of ricotta cheese.
- Top half of the squares with thinly sliced pear, chopped walnuts, and a drizzle of honey.
- For the remaining squares, add a layer of arugula, prosciutto, and chopped sun-dried tomatoes.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: