Kitchen Confidence

The Last-Minute Hors d'Oeuvre

By • December 3, 2012 • 7 Comments

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. 

Need a holiday hand? We've got you covered with two straight weeks of Holiday Survival Recipes -- the ones you can rely on to keep your guests (and you) feeling festive. 

Today: The Last-Minute Hors d'Oeuvre

We know how it goes around this time of year: a family member (or two, or three) calls, and says they're twenty minutes away. But there's no need to panic -- as long as you have some puff pastry lying around in the freezer (store-bought or homemade), you'll be able to place an hors d'oeuvre on the table with minutes to spare!

Watch Merrill whip up puff pastry pinwheels filled with parmesan and mustard in a flash, then come up with your own combinations, sweet or savory, and share them with us in the comments. 

This video was shot and edited by Kyle Orosz

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Tags: Holiday Survival Recipes, Kitchen Confidence, puff pastry, pastry, mustard, parmesan, cheese, how-to & diy

Comments (7)

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about 1 year ago Katelinlee

I put the leftover egg wash from pie crust (etc.) in there with a mix of cheeses (usually parm and gruyere/swiss from onion soup) and whatever herbs I have on hand. The egg helps keep the cheese in place.

Rb_profile1

over 1 year ago SundayDinners

I mix it up, but this year's holiday snacks table featured pinwheels with gruyere and a sprinkling of chopped mixed green and black olives. They were gobbled up.

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over 1 year ago oobeto

I like prosciutto and pesto, also sundried tomato pesto and chèvre.

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over 1 year ago j.r. groundhacky

Olive or sun dried tomato tempenade.

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over 1 year ago ejm

i go for proscuitto or something similar and grated cheese - emmenthal or comte etc. You can make in advance and freeze, well wrapped. Then heat the oven to 400 or so and pop them in.

Farmer's_market

over 1 year ago amysarah

This is a great reason why puff pastry in the freezer is money in the bank. One suggestion: instead of rolling the pastry into a log, if you roll it towards the center from opposing sides - meeting halfway - you get a palmier. Equally as easy, and kind of pretty. (Also, pesto/grated parm; prosciutto/honey mustard/parm; and chutney/grated sharp cheddar make great fillings too.)

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over 1 year ago mia88

nice