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Smoky Pecan Puffs Recipe

Smoky Pecan Puffs Recipe photo by Taste of Home

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Guests will think you fussed when you set out a tray of these pretty puffs. For a more festive look, cut the pastry with a small star cutter. —Awynne Thurstenson, Siloam Springs, Arkansas

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Smoky Pecan Puffs Recipe

Prep: 30 min. Bake: 10 min.

Yield: 81 Servings

30 10 40

Ingredients

1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
1 tablespoon poppy seeds
1 package (8 ounces) cream cheese, softened
2 tablespoons sherry
1/2 teaspoon liquid smoke, optional
1/4 cup finely chopped pecans
1 tablespoon finely chopped onion

Directions

Unfold puff pastry; cut into 1-in. squares. Place on parchment paper-lined baking sheets. Whisk egg and water; brush over squares. Sprinkle with poppy seeds. Bake at 400° for 8-10 minutes or until golden brown.
In a small bowl, combine the cream cheese, sherry and Liquid Smoke if desired; stir in pecans and onion.
Split each square horizontally; spread with 3/4 teaspoon cream cheese mixture. Replace tops. Yield: 81 appetizers.

Nutritional Facts 1 appetizer equals 2 g fat (1 g saturated fat), 6 mg cholesterol, 19 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Originally published as Smoky Pecan Puffs in Taste of Home December/January 2011, p119

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Reviews for Smoky Pecan Puffs

Smoky Pecan Puffs

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Reviewed on Jan. 25, 2013 by silverscribler

Have made these twice now. They are perfect for a function where there are lots of desserts and you want an alternative that isn't sweet.

Reviewed on Dec. 29, 2012 by smclarty

I gave this a 4 star since I modified it somewhat. I didn't have sherry, so I used brandy and I did not use the poppy seeds. I did use the liquid smoke. These were excellent and got raves at a party where there were many young (20's) people. Will definitely make again!

Reviewed on Dec. 26, 2011 by Summy

These were a nice complement to the smoked salmon I served for brunch on Christmas day. However, if I make them again I would add more liquid smoke, or better yet, I would chop up some smoked lox and stir them into the cream cheese mixture. But, they were fun and easy to make, and looked fancy on our plates.

Reviewed on Jan. 28, 2011 by cherisem

Made this at Christmas. It was a hit. They are so addicting! You just pop em in your mouth. Very easy to make. Gonna make em again today for a wine tasting party.

Reviewed on Dec. 27, 2010 by linden93

These were very tasty! I used red wine instead of sherry and would say the liquid smoke is a must. They are very time consuming, 81 little tiny puffs take some patience to make. Next time I will try making them bigger

Reviewed on Nov. 24, 2010 by Itchyfeet2wander

I have actually eaten pastry puffs made by Awynne Thurstenson....years ago. They were absolutely scrumptious. These puffs are spectacular!