Ingredients:
- 2 sheets (450g) frozen puff pastry, thawed but chilled
- 1 large egg
- 15ml water
- 10g all-purpose flour for dusting
- 115g cream cheese, softened
- 5g fresh parsley, minced
- 2g garlic powder
- 1g sea salt
- 115g cream cheese, softened
- 28g sharp cheddar cheese, shredded
- 1 fresh jalapeño, finely diced
- 2 strips cooked bacon, crumbled
- 60ml fig jam
- 60g goat cheese, crumbled
- 15g walnuts, crushed
- 5ml honey
Instructions:
- Preheat oven to 200°C (400°F). On a lightly floured surface, roll out chilled puff pastry sheets. Use a pizza cutter to divide each sheet into 18 squares (3x6 grid).
- Place squares on parchment-lined baking sheets. Prick the center of each square with a fork to prevent the middle from rising excessively.
- Prepare fillings in separate bowls. For Savory Garlic and Spicy Jalapeño, mix cream cheese with respective flavorings. For the Fig version, use jam and goat cheese.
- Place 5ml (1 tsp) of filling into the center of each square. Brush the pastry edges with an egg wash made from one egg and 15ml water.
- Bake for 12–15 minutes until the pastry is deep golden-brown and crisp.