Bacon, Pepper Jelly, and Cream Cheese Bites
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Bacon, Pepper Jelly, and Cream Cheese Bites These mini puff pastry bites are assembled in a 24-count mini muffin pan, with one pastry square forming each individual cup. Cream cheese, pepper jelly, and cooked crumbled bacon are layered inside before the cups bake until the pastry is golden brown and flaky.
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Watch How to Make It
The recipe follows a clear fill-and-bake sequence. After a brief cooling period in the pan, the bites are carefully removed and served warm.
Why You'll Love This Recipe
Each bite is portioned from the start. One sheet of puff pastry is rolled out and divided into 24 equal squares, matching the 24 cups in the prepared mini muffin pan.
The pastry is gently pressed into each cup with the corners rising along the sides. This creates a place for the cream cheese cube in the center, followed by a small dollop of pepper jelly and a sprinkling of crumbled bacon.
The filling is assembled in layers rather than mixed together. Cream cheese goes into the pastry cup first, pepper jelly is added over the cream cheese, and the bacon is sprinkled on top before baking.
Baking takes 12 to 15 minutes at 350°F. The stated finish is puff pastry that is golden brown and flaky, followed by about 10 minutes of cooling in the pan before the bites are removed.
Ingredients You'll Need
Puff pastry provides the base for all 24 bites. After rolling it out, cut the sheet into 24 equal squares so there is one square for every mini muffin cup.
A block of cream cheese is cut into small cubes. Place one cube in the center of each pastry cup, creating the first layer of filling inside the pressed pastry.
Pepper jelly is added in small dollops over the cream cheese. Use a teaspoon for this step so each cup receives a small amount before the bacon is added.
The bacon should be cooked and crumbled before assembling the bites. Sprinkle the crumbled bacon over the pepper jelly in each cup as the final filling layer before baking.
How To Make It
The preparation moves from shaping the pastry cups to filling them, then baking and cooling them in the same mini muffin pan. Have the cream cheese cut into small cubes and the bacon cooked and crumbled as you prepare to fill the pastry cups.
Preheat the oven to 350°F and lightly grease a 24-count mini muffin pan. This prepares the pan before the pastry squares are pressed into the cups.
Roll out the puff pastry and cut it into 24 equal squares. Keeping the squares equal gives every muffin cup one piece of pastry.
Place one pastry square into each muffin cup. Gently press the pastry into the cup, allowing the corners to come up along the sides rather than flattening them away from the cup edges.
Cut the cream cheese block into small cubes. Put one cube in the center of each pastry cup, positioning it inside the pressed pastry before adding the remaining toppings.
Use a teaspoon to add a small dollop of pepper jelly over the cream cheese in every cup. Add the jelly after the cream cheese so it sits directly over each cube.
Sprinkle the cooked, crumbled bacon over the bites. Once the bacon has been added, the pastry cups are ready to go into the oven.
Bake for 12 to 15 minutes. Watch for the stated pastry finish: the puff pastry should be golden brown and flaky.
Leave the baked bites in the mini muffin pan for about 10 minutes after they come out of the oven. This cooling period comes before removal, so carefully take the bites out only after they have cooled in the pan. Serve the bites warm.
This recipe makes 24 bites. Use a lightly greased 24-count mini muffin pan. Bake the bites at 350F for 12-15 minutes, until the puff pastry is golden brown and flaky. Roll out the puff pastry, cut it into 24 equal squares, and gently press one square into each muffin cup with the corners coming up along the sides. Allow the bites to cool in the pan for about 10 minutes before carefully removing them. Serve warm.Frequently Asked Questions
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Wrapping Up
Bacon, Pepper Jelly, and Cream Cheese Bites use four components in a defined order: puff pastry cups, cream cheese cubes, pepper jelly, and crumbled bacon. The mini muffin pan keeps the 24 portions separate throughout assembly and baking. The final steps are as important as the filling order: bake until the pastry is golden brown and flaky, cool the bites in the pan for about 10 minutes, then carefully remove and serve them warm.
Recipe created by Cookinwithbabe for Trust Me Try It.
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Ingredients
- 1 sheet puff pastry
- 1 block cream cheese
- 1/2 cup pepper jelly
- 6 strips bacon, cooked and crumbled
Instructions
- Preheat the oven to 350°F and lightly grease a 24-count mini muffin pan.
- Roll out the puff pastry and cut into 24 equal squares.
- Gently press one square into each muffin cup, allowing the corners to come up along the sides.
- Cut the cream cheese into small cubes and place one in the center of each pastry cup.
- Add a small dollop pepper jelly over the cream cheese using a teaspoon, then sprinkle each bite with crumbled bacon.
- Bake for 12-15 minutes, or until the puff pastry is golden brown and flaky.
- Allow the bites to cool in the pan for about 10 minutes before carefully removing.
- Serve warm.
