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Puff Pastry Holly Leaves

 Puff Pastry Holly Leaves
“These elegant appetizers look like you've slaved in the kitchen, but they can be assembled in a jiffy,” says Angela King of Walnut Cove, North Carolina. “They always earn raves at my office holiday party.”
24 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup minced fresh parsley
  • 1/2 cup prepared pesto
  • 24 pimiento pieces


  • Unfold pastry sheets onto a lightly floured surface. From each sheet,
  • cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie
  • cutter. Place on ungreased baking sheets. With a toothpick, score
  • veins in leaves. In a small bowl, beat egg and water; brush over
  • pastry.
  • Bake at 400° for 12-14 minutes or until golden brown. Remove to
  • wire racks to cool.
  • In a large bowl, combine the cheeses, parsley and pesto. Split pastry
  • leaves in half. Spread 1 tablespoon cheese mixture over bottom
  • halves; replace tops. Add a pimiento piece on each for a holly
  • berry. Refrigerate leftovers. Yield: 2 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Puff Pastry Holly Leaves (continued)

Wine (continued)