Three-pepper puffs



15 min


36 puffs

* PLUS Baking Time: 12 minutes


  • 1/2 250-g block cream cheese
  • 1/2 cup grated jalapeno havarti or hot pepper Monterey Jack
  • 2 tbsp finely chopped pickled jalapenos pr roasted red peppers
  • 1/2 397-g pkg frozen puff pastry , thawed
  • 4 tbsp hot red pepper jelly
  • chopped chives or sliced green onions


  • Place oven rack in lowest position. Preheat oven to 400F (200C). In a bowl, stir cream cheese until smooth. Stir in grated cheese and peppers. Set aside. Place puff pastry on a lightly floured counter. Dust rolling pin with flour. Roll into a square, about 12×12 inch (30×30 cm). Pastry will be very thin. Using a pizza cutter or sharp knife, cut lengthwise into six 2-inch (5-cm) strips. Then cut strips crosswise into 2-inch (5-cm) squares. You should have 36 squares. Using rim of a shot glass or a round 1-inch (2.5-cm) cookie cutter, make indent of a circle in each square, forming a border for cheese filling. Place squares on 2 ungreased rimmed baking sheets.
  • Dollop 1 tsp (5 mL) cheese mixture in centre of each circle ¿ don’t spread out. Bake, one sheet at a time, on bottom rack of oven until pastry is deep golden, 12 to 14 minutes. Transfer to a large serving platter. Spoon about 1/2 tsp (2 mL) red pepper jelly on top of each warm square. Sprinkle with chives or sliced green onions. Great warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 1 g,
  • Carbohydrates
  • 4.3 g,
  • Fat
  • 3.9 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 34 mg.

These one-bite puff pastry squares are topped with spicy jalapeños and sweet roasted red peppers mixed with cream cheese then baked. Finish with a dollop of savoury red pepper jelly.

Make Ahead

Prepare tarts, but don’t bake. Freeze on baking sheets just until firm, then layer between sheets of waxed paper and place in a sealed container. Freeze up to 1 month. Bake from frozen, following instructions above.