Canapes with puff pastry. 5 Christmas snack ideas

How to make Christmas canapes from puff pastry.

Every year I have to celebrate New Year’s Eve at home and I always look for new recipes with which to entertain my own.

My maxim is to try as little as possible and leave everything prepared in advance in order to enjoy all of us. A lot.

This year I am going to prepare as an appetizer an assortment of puff pastries whose fillings I can make in advance and which, once assembled, will bake in one fell swoop.

This type of snack is easy to prepare and very tasty. Perfect to surprise at any event you have and always succeeds. In addition, some of the puff pastry fillings are suitable for vegetarians and those who are not will find them equally delicious.

Of course the combinations are multiple and you can vary the fillings to your liking, but these work very well for me. What is left over, which is a lot, serves as food for another time and saves me a lot of time either before or after the occasion. An advantage to consider.

To accompany the puff pastries, I am going to make some bottles of very fresh white wine, Albariño type, because the combination is perfect for the palate.

Preparation of Christmas canapes from puff pastry

Sobrasada, cheese and almond volcanoes

1. We fill each volován with a teaspoon of sobrasada, something that we will do much better if it is slightly warm (we can give it a heat stroke in the microwave).
2. We introduce a cheese taco in the sobrasada and place the volovanes on a baking sheet. We heat at 210º C for 3-4 minutes.
3. Meanwhile we toast the rolled almonds in a frying pan without oil, over medium heat and moving regularly so that they do not burn.
4. We take the volovanes out of the oven, garnish with a toasted almond foil and serve immediately.

Sicilian caponata tartlets

1. Dice the eggplant with its skin and drain it over a strainer sprinkled with a teaspoon of salt for 1 hour. When time passes, dry with absorbent paper and reserve.
2. Chop the rest of the vegetables into equal pieces.
3. Heat a little extra virgin olive oil in a frying pan and sauté the eggplant for 6-8 minutes. We remove to a source and repeat the operation with each of the peppers individually.
4. We fry the onion for five minutes and add the vinegar. We raise the temperature and add the diced tomato.
5. We fry a few minutes before adding the sautéed vegetables, the chopped olives and the capers.
6. We cook five more minutes and remove. Let cool before using to fill the puff pastry.
7. With a cookie cutter we cut the puff pastry into 6 cm discs and transfer them to a baking tray covered with vegetable paper or a silicone mat.
8. We prick the entire interior with a fork, leaving the edge intact.
9. Place a teaspoon of caponata in the center and cook in the lower part of the oven, preheated to 210º C, for 10-12 minutes or until the puff pastry is golden.
10. Remove from the oven and serve immediately.

Mushroom dumplings

1. Finely chop the garlic clove, onion and mushrooms. Heat a little extra virgin olive oil in a frying pan and fry the garlic and onion for 4-5 minutes or until the latter is translucent.
2. Add the chopped mushrooms, season to taste and sauté over medium heat for 10 minutes.
3. We stir from time to time so that the heat is evenly distributed.
4. Remove from the heat source and let cool before using to fill the puff pastry.
5. We cut puff pastry discs with an 8 cm cookie cutter and transfer them to a cookie sheet covered with parchment paper or a silicone mat.
6. We place a teaspoon of filling in the center, moisten the contour of each disk and fold into a half moon. Press with your fingers so that the dumplings are well sealed and do not open in the oven.
7. Brush each beaten egg with beaten egg and cook in the lower part of the oven, preheated to 210º C, for 10-12 minutes or until the puff pastry is golden.
8. Remove from the oven and serve immediately.

Ham and cheese packets

1. We spread the puff pastry on a smooth surface and cut 14 squares or rectangles of 4 cm.
2. We cut the ham and cheese slices into 28 slightly smaller squares, 3 cm.
3. We place two squares of ham and another two of cheese on top of 7 squares of puff pastry, leaving margin around to moisten with a little water.
4. Place the other 7 squares of puff pastry on top and press the edges with your fingers so that they are well sealed and do not open in the oven.
5. Brush each of the squares with beaten egg and cook in the lower part of the oven, preheated to 210º C, for 10-12 minutes or until the puff pastry is golden.
6. Remove from the oven and serve immediately.

Rolls or spirals of tapenade

1. We put all the ingredients in the glass of a hand mixer and crush.
2. We test and adjust the seasoning to taste. We reserve in the fridge until the moment of use.
3. We spread the half sheet of puff pastry on a smooth surface and spread the tapenade along the widest edge. We leave a strip of 2 cm uncovered that we moisten with a little water.
4. We roll the puff pastry very carefully, starting at the edge with the tapenade and ending at the moistened edge.
5. With a very sharp knife we ​​cut pieces 1 cm thick and place them on a baking tray covered with vegetable paper or a silicone mat.
6. Brush each of the rolls or spirals with beaten egg and cook in the lower part of the oven, preheated to 210º C, for 10-12 minutes or until the puff pastry is golden.
7. Remove from the oven and serve immediately.

Here you have a step by step in photos where I show how to prepare this recipe for Christmas appetizers made with puff pastry . Do not miss any detail so that they come out of you delicious.

Tips for perfect Christmas canapés

• When we work with puff pastry it is essential that the sheet is very cold, as well as the place where we handle it. When heated, it softens and deforms easily. We can put it in the freezer for a few minutes so that it hardens with the cold quickly.
• We can bake all the puff pastry together on the same tray and save time and effort.
• The volovanes only need one beat of the oven, so we take advantage of the residual heat of baking the rest of the puff pastries and put them in it while we place the rest.
• The fillings can be varied to taste. Ratatouille, chorizo, vegetable pâtés, roast turkey or chicken, blue or goat cheese are some suggestions to work with. They are a good way to take advantage of those leftovers that haunt the fridge.