Bacon-wrapped dates are easy to make, and often seen served at parties as little bite-sized appetizers. This recipe adds honey, goat cheese, and other ingredients to those traditional flavors, and uses them as the filling inside small puff pastry triangles. The puff pastry triangles are then sealed, brushed with an egg wash mixture, and baked.
These are perfect to serve up as hot appetizers while you are enjoying cocktails before dinner.
Puff Pastry Triangles Stuffed with Bacon, Dates, Honey, Walnuts, and Goat Cheese
Bacon-wrapped dates are easy to make, and often seen served at parties as little bite-sized appetizers. This recipe adds honey, goat cheese, and other ingredients to those traditional flavors, and uses them as the filling inside small puff pastry triangles. The puff pastry triangles are then sealed, brushed with an egg wash mixture, and baked. These are perfect to serve up as hot appetizers while you are enjoying cocktails before dinner.
Ingredients
- 8 oz thick-cut bacon (sliced, and cut into ¼” squares)
- 1 Tbsp vegetable oil
- ½ white onion (small dice)
- 4 oz goat cheese (softened at room temperature)
- 2 oz cream cheese (softened at room temperature)
- 1 cup pitted dates (roughly chopped)
- ½ cup walnuts (lightly toasted)
- 2 Tbsp fresh chives (finely sliced)
- 2 fresh mint leaves (finely sliced)
- 2 Tbsp honey
- 1 package of storebought all-butter puff pastry
- 2 whole eggs
- 1 Tbsp water
Instructions
- Preheat oven to 375F.
- Cook the diced bacon in vegetable oil until it is cooked through.
- Remove the cooked bacon from the pan using a slotted spoon, and allow the bacon to drain on a piece of paper towel on a plate while you prepare the remaining filling ingredients.
- Cook the diced onion over medium heat, using the same pan that you used to cook the bacon.
- When the onions are cooked, after about 12 minutes, set them aside with the bacon.
- In a large bowl, combine the softened goat cheese, softened cream cheese, chopped pitted dates, toasted walnuts, sliced chives, sliced mint, and honey, and stir to mix everything together.
- Add the onions and bacon that you cooked earlier, and stir to fully incorporate.
- Taste the mixture, and season with kosher salt & freshly-ground black pepper if desired.
- Unwrap the package of storebought all-butter puff pastry, and place it on a piece of parchment paper that is lightly floured.
- Roll the puff pastry out slightly, so that it is about 2” longer and wider than it was when it came out of the packaging originally.
- Cut the puff pastry into 12 roughly equal-sized squares.
- Place a small scoop of the filling slightly below the center point of each square of puff pastry.
- *You will have a small amount of filling leftover at this stage—try not to overstuff the triangles, as they may leak when cooking if they aren’t sealed properly or if your filling mixture is too wet.
- In a small bowl, whisk together the two whole eggs with a Tablespoon of water.
- Use your finger to dip into the egg wash mixture, and rub a small amount of the egg wash mixture onto the inside edge of each puff pastry.
- Gently fold one side of each square of puff pastry from corner-to-corner, forming a triangle where the seams of dough are touching and the filling is packed neatly inside the center of each puff pastry triangle.
- Use a fork to gently press down on the seams on the outsides of each triangle.
- Gently brush a light layer of the remaining egg wash mixture over the top of each triangle of puff pastry.
- Place the triangles of puff pastry on a piece of parchment paper on a sheet tray.
- Bake in the oven at 375F until golden brown and the puff pastry is fully cooked, or about 20-30 minutes.
Notes
You can eat these reheated as leftovers, although they are best when enjoyed fresh.