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Smoky Pecan Puffs Recipe
Smoky Pecan Puffs Recipe photo by Taste of Home

Smoky Pecan Puffs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:81 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 81 servings

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

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.

Directions

  1. 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.
  2. In a small bowl, combine the cream cheese, sherry and Liquid Smoke if desired; stir in pecans and onion.
  3. Split each square horizontally; spread with 3/4 teaspoon cream cheese mixture. Replace tops. Yield: 81 appetizers.
Originally published as Smoky Pecan Puffs in Taste of Home December/January 2011, p119

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.

Reviews for Smoky Pecan Puffs

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2013

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.

MY REVIEW
Reviewed Dec. 29, 2012

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!

MY REVIEW
Reviewed Dec. 26, 2011

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.

MY REVIEW
Reviewed Jan. 28, 2011

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.

MY REVIEW
Reviewed Dec. 27, 2010

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

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