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Smoky Pecan Puffs

 Smoky Pecan Puffs
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
81 ServingsPrep: 30 min. Bake: 10 min.

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,

2 of 2

Smoky Pecan Puffs (continued)

Nutritional Facts: 1 g protein.