If you’re looking for an appetizer that will be a hit at your next dinner party or gathering, look no further. These pastries look and taste like something you’d find at a bakery, yet they’re simple to prepare and completely vegan!
The filling comes together easily in a food processor using jarred, roasted red peppers, walnuts, lemon juice and spices. It’s then tucked inside store-bought puff pastry and baked until golden and flaky. So simple and yet so impressive!
Red Pepper Walnut Pastries
This simple yet scrumptious appetizer looks and tastes like something you'd find in a bakery, yet it's made easy with two store-bought items-- roasted red peppers and puff pastry. A zesty walnut-red pepper filling is tucked inside flaky puff pastry and shaped into an attractive knot shape - makes the perfect appetizer for your next dinner party or family get-together!
Servings 6
Ingredients
- 1/4 cup drained jarred roasted red bell peppers
- 1/8 cup walnuts
- 1 tsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/8 tsp kosher salt
- 1 clove garlic, chopped or smashed
- 1 puff pastry sheet (1/2 of 17.3 oz package), thawed Pepperidge Farms brand is vegan and easy to find in stores!
- 1 tsp vegan butter, melted
- Dried oregano, toasted sesame seeds, and flaky sea salt, for serving (don't skip this step!)
Instructions
- Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds. (Be sure not to overprocess or you'll have a gloppy mess. It should be smooth but still have a small bit of texture.)
- Unfold the pastry sheet on a clean work surface, and then press seams with fingertips to smooth them out. Spread the red-pepper mixture over the pastry, leaving a ¼-inch border, and then fold in half toward you, pressing the borders with your fingertips to seal.
- Place the pastry on a small baking sheet and transfer it to the refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 400°F. Line baking sheet with parchment paper or silicone mat.
- Transfer the chilled pastry packet to a cutting board and, with longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch the short ends of each strip and twist. Tie the strip into a loose knot, tuck in its ends, and place on the prepared baking sheet.
- Brush knots with melted vegan butter and then sprinkle generously with dried oregano, sesame seeds, and flaky sea salt. Bake, rotating the baking sheet halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature. Enjoy!
Notes
Puff pastry is really easy to work with--just be sure to let it thaw completely before using, or it will tear. You can thaw it in the fridge or on the counter for about 40 minutes-- but no more.
This recipe can easily be doubled for a larger crowd. Just use the entire package of puff pastry and double the filling ingredients.
