Pancetta, Pear & Pecan Puffs Recipe

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Pancetta, Pear & Pecan Puffs Recipe
Pancetta, Pear & Pecan Puffs Recipe photo by Taste of Home
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Pancetta, Pear & Pecan Puffs Recipe

Read Reviews
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I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 6 ounces cream cheese, softened
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup (1 ounce) crumbled fresh goat cheese
  • 3 tablespoons crumbled crisp pancetta or crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 3 tablespoons finely chopped peeled ripe pear
  • 2 tablespoons finely chopped pecans, toasted

Directions

Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment paper-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack.
Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans.
Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature. Yield: 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pancetta, Pear & Pecan Puffs in Taste of Home November 2016, p90

Nutritional Facts

1 appetizer: 105 calories, 7g fat (3g saturated fat), 13mg cholesterol, 178mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 1 sheet frozen puff pastry, thawed
  • 6 ounces cream cheese, softened
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup (1 ounce) crumbled fresh goat cheese
  • 3 tablespoons crumbled crisp pancetta or crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 3 tablespoons finely chopped peeled ripe pear
  • 2 tablespoons finely chopped pecans, toasted
  1. Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment paper-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack.
  2. Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans.
  3. Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature. Yield: 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pancetta, Pear & Pecan Puffs in Taste of Home November 2016, p90

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Betsy User ID: 9155581 265295
Reviewed Apr. 29, 2017

"The filling is delicious however I had problems with the shapes of the puff pastry after cooking. Half of them were not usable as they were all distorted. I will be preparing the second sheet with the hope I will be more successful. Any suggestions would be most appreciated. I was testing this recipe to take to a cocktail party next week. I am always looking for prepare ahead and serve at room temperature recipes."

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