- puff pastry, 1 8oz sheet.
- cheese ( ~8oz)
- fruit ( ~2oz)
- milk to wash
This is such a versatile thing to make it seems silly providing a recipe. Let me give you the cornerstones so you can play:
Preheat the oven to 400F. When at room temperature ( one day I’ll have Nick write down his puff recipe, but I’m going to assume we are all working with some simple store bought for now ) cut the pastry into small 2in squares ( or whatever fits your muffin tin). Pop them in your greased muffin tin, and wash them with a splash of milk. Bake for 10 mins or until starting to brown. Chop up your cheese and Pull them out and pop your cheese and fruit on top! If you want you can pop them back in the oven for a couple of minutes to give it a nice melt, but cold is nice too.
To play:
- Size: As you can see from the pic I decided to do very mini versions for my very mini muffin pan, in which case everything is pretty much the same but just a bit smaller and faster!
- Fillings: Fig and goat cheese, apricot and brie, grape and gorgonzola, burrata and strawberry – all of these would make for fantastic fillings! Also, play with the idea of having fresh fruits vs. preserves or dried. In my version above I used some tinned apricots but I think fresh or dried would have been great too.
- Garnish: A great fitting herb, oil, or chili would be the perfect finisher for your puff. I used a serrano chili for the above because I found a recipe online that looked suggested it and we were going on a slightly spicy theme for the whole night! For the fig and goat cheese and drizzle of balsamic would be fab. What about a fun walnut oil on the gorgonzola/grape? If you make this hors d’oeurve I implore you to HAVE FUN!
P.S. – I renamed this because ‘cheese and fruit puff cups’ sounds like shit – open to suggestions.