This post is part of “The Art of Cheese”, a partnership between Honest Cooking and Castello Cheese.
An easy holiday appetizer perfect for entertaining, you can even make the puff pastry bites with a make-ahead and freeze option.
By Chris Cockren
Guys, I literally cannot believe this is my first time making anything with puff pastry!! Where has this been all my life? And more importantly, why have I been living under the biggest rock of all time?! 
Puff pastry totally rocks my socks. I’m finding myself day dreaming about what else I can stuff in between those dreamy layers of buttery flaky goodness.
It’s no fuss.
It’s amazingly easy.
And it tastes. so. good.
The periods in between each word was supposed to create drama and suspense. Did it work?
And let’s talk about the filling, shall we? Castello Aged Havarti. Delicious… buttery with a slight crunch. The pear chutney is out of this world good… like serve-it-straight-up-with-some-crackers-and-call-it-a-day kind of good. And then some thyme, toasted walnuts, and honey? That’s a huge flavor party right there.
These Havarti, Pear, and Walnut Puff Pastry Bites can be assembled ahead of time and frozen! I know. #easyentertaininghack
Just whip up a batch (or two) when you have a bit of time free, pop them in the freezer, and BOOM. Instant appetizer at your next party.
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The Art of Cheese — Havarti, Pear, and Walnut Puff Triangles
- Total Time: 50 minutes
- Yield: 18 1x
Description
An easy holiday appetizer perfect for entertaining, you can even make the puff pastry bites with a make-ahead and freeze option.
Ingredients
- 2 sheets ready-to-bake puff pastry sheets
- Pear Chutney (recipe below)
- 1 (7-oz) (210 g) package Aged Havarti Cheese, sliced into bite-sized pieces*
- 1/2 cup (120 ml) walnuts, toasted and chopped**
- 2 tbsp fresh thyme, chopped
- Honey
- 1 egg
- 1 tbsp water
for the Pear Chutney
- 1 tsp olive oil
- 1 shallot, finely chopped
- 2 pears, ripe but still firm, 1/4" dice
- 1 tsp fresh thyme, finely chopped
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) brown sugar
- Kosher salt
Instructions
- Defrost puff pastry according to package directions. Preheat oven to 425°F.
- Roll out puff pastry sheets and cut each sheet into 9 squares (18 squares total between the two sheets). Place squares on a piece of wax paper or parchement paper (this will prevent sticking).
- Place a piece of havarti cheese, a spoonful of pear chutney, a few chopped walnuts, a very light sprinkle of fresh thyme, and a drizzle of honey in the center of each puff pastry square. Although it’s tempting, don’t overfill or else it will be very difficult to seal edges.
- In a small bowl, whisk together egg and water to create an egg wash. Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.***
- Generously brush the top of each puff pastry bite with egg wash and sprinkle with Kosher salt and chopped fresh thyme. Place on a parchment paper lined baking sheet.
- Bake for 15-20 minutes, until the puff pastry is golden brown. Devour immediately.
for the Pear Chutney
- Heat olive oil in a small skillet over medium heat. Add shallot, season with Kosher salt, and cook, stirring occasionally, until softened, about 2-3 minutes. Stir in pear, thyme, apple cider vinegar, and brown sugar. Season with Kosher salt and cook until pears are tender, stirring occasionally, about 5-10 minutes. If pears are not tender and mixture is too dry (starting to stick to pan), add a little water and continue to cook until pears are tender.
Notes
- *You most likely won’t need the entire package. **To toast whole walnuts, place in a single layer on a baking sheet and cook in a 375°F oven until fragrant and lightly browned, about 7-9 minutes.
- Keep a constant eye on them as they can burn easily. ***You can freeze the assembled uncooked pastry bites in a single layer on a baking sheet at this point.
- Once frozen, place in a ziploc bag and they will keep for a couple of months.
- When ready to bake, apply egg wash and season with Kosher salt and fresh thyme.
- Puff pastry bites may be baked frozen or you can thaw first in refrigerator.
- If baking from frozen, it will just require a little longer in oven.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking, Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 triangle
- Calories: 170
If You Liked This Recipe, You’ll Love These
- Artichokes, Pancetta, and Cheese Cups
- Jalapeño Popper Puffs
- Walnut and Goat Cheese Crostini with Honey and Pomegranate
- Cheesy Puff Pretzels
Frequently Asked Questions
Can I assemble these ahead of time and freeze them?
Yes — the notes explicitly describe this make-ahead method. Assemble the filled, sealed triangles, freeze them in a single layer on a baking sheet, then transfer to a zip-lock bag where they keep for a couple of months. When ready to bake, apply egg wash and season, then bake from frozen (they’ll just need a little extra time) or thaw first in the refrigerator.
Why is it important not to overfill the pastry squares?
The recipe specifically warns against overfilling because it makes the edges very difficult to seal properly. Each square gets one piece of Havarti, a spoonful of pear chutney, a few chopped walnuts, a light sprinkle of thyme, and a drizzle of honey — and that’s it.
How do I toast the walnuts?
Place whole walnuts in a single layer on a baking sheet and bake at 375°F for 7–9 minutes until fragrant and lightly browned — the notes warn to keep a constant eye on them because they can burn quickly.
