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Golden puff pastry appetizers on a black tray with white ranch dipping sauce and red pepper jelly dip

Irresistible 24-Bite Puff Pastry Appetizers With Pepper Jelly Dip

These puff pastry appetizers are stuffed with whipped cream cheese, chopped andouille, jalapeños, scallions, cheddar, and hot honey, then baked into golden triangle parcels and served with white ranch crema and red pepper jelly hot honey dip.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 24
Course: Appetizer
Cuisine: American Party Food
Ingredients Method

Ingredients
  

For The Puff Pastry Appetizers
  • 2 sheets puff pastry, thawed but still cold
  • 8 ounces whipped cream cheese
  • 1.5 cups finely chopped andouille sausage
  • 1.5 cups shredded sharp cheddar cheese
  • 2 jalapenos finely chopped
  • 3 scallions, thinly sliced
  • 1-2 tbl hot honey
  • 1 egg, beaten
  • 1 tbl water
For the Hot Honey Butter
  • 3 tbl butter, melted
  • 1 tbl hot honey
For The Hot Honey Ranch Pretzel Dust
  • 3/4 cup finely crushed pretzels
  • 1 tbl ranch seasoning
  • 1/2 tsp EACH: smoked paprika, garlic powder & onion powder
  • 1 tsp dried chives
  • pinch EACH: cayenne and black pepper
For The White Ranch Crema
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbl ranch seasoning
  • 1 tsp hot honey
  • 1 tsp jalapeno brine
  • black pepper to taste
  • 1 tbl sliced scallions
For The Red Pepper Jelly Hot Honey Dip
  • 1/2 cup red pepper jelly
  • 1 tbl hot honey
  • 1 tsp jalapeno brine or apple cider vinegar
  • pinch salt and red pepper flakes (optional)

Method
 

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. In a bowl, stir together the whipped cream cheese, chopped andouille, cheddar, jalapeños, scallions, and hot honey until thick and creamy.
  3. Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 12 squares for 24 total pieces.
  4. Spoon a small mound of filling into the center of each puff pastry square.
  5. Fold each square into a triangle and press the edges closed. Crimp the edges with a fork to seal.
  6. Whisk the egg with 1 tablespoon water. Brush the tops of the puff pastry triangles with egg wash.
  7. Bake for 18 to 22 minutes, or until the puff pastry is golden, puffed, and crisp around the edges.
  8. While the pastries bake, mix the pretzel dust ingredients in a small bowl. Stir together the melted butter and hot honey.
  9. When the puff pastry triangles come out of the oven, brush the tops with hot honey butter and sprinkle with hot honey ranch pretzel dust.
  10. For the white ranch crema, stir together sour cream, mayo, ranch seasoning, hot honey, jalapeño brine, black pepper, and scallions.
  11. For the red pepper jelly hot honey dip, stir together red pepper jelly, hot honey, jalapeño brine or apple cider vinegar, salt, and red pepper flakes. Warm for a few seconds if needed to make it glossy and spoonable.
  12. Serve the puff pastry appetizers warm with both dips.

    13. Recipe Notes

    Keep the puff pastry cold while you work.
    If it gets too soft, place it back in the refrigerator for 10 minutes before filling or baking.
    Do not overfill the triangles or the filling may leak out.
    A little filling peeking through is fine, but too much filling near the edges makes them harder to seal.
    For a milder version, remove the seeds from the jalapeños.
    For more heat, add extra red pepper flakes to the red pepper jelly hot honey dip.
    These are best served warm, but they can sit out on a party tray for a little while and still taste good.