Crunchy Puff Pastry With Nuts: Ideal for Canape Recipe

Crunchy Puff Pastry

I love to prepare canapes since they are the elaborations in the kitchen that lend themselves more to imagination and innovation. Eating a snack with my hands is something that I have always loved. Though we are usually thinking of the “stuffing” so to speak, I love to innovate with what supports the couch.

These crunchy puff pastries with nuts are perfect to surprise in an aperitif since we used to see the puff pastry with a lot of volumes. In this case, it is baked with a trick to make it thin and very crispy so we can use it as a base for a canape recipe.

Ingredients for canape recipe

  • 1 sheet of refrigerated puff pastry.
  • 1 egg M.
  • 1 nut.
  • A little extra virgin olive oil.


Preheat the oven to 200ºC with heat up and down and fan.

Shell the egg in a small bowl and beat it a little with a fork.

Place the puff pastry sheet on a baking sheet on baking paper and prick it with a fork across the surface.

Wrap the puff pastry with the beaten egg and put another baking paper on it so that it is well pasted.

Place a baking tray on top that presses the puff pastry over its entire surface. Ideally, you should use two trays that fit together and are the same but if it is not possible simply use a tray on top that covers the puff pastry and thus ensure that it does not rise in the oven.

Bake the puff pastry for 10 to 15 minutes at 200 ° C, until you take it out and check that it is already golden underneath.

Turn the puff pastry over, paint it with a little oil and grate the finite nut on top.

Put the puff pastry back in the oven for 2 minutes, take it out and let it cool.

When it’s cold you can cut it by giving it the way you prefer. Do it with a sharp knife and clean cuts to prevent it from falling apart too much.

  • Time: 30 minutes
  • Difficulty: easy

Serve and taste:

Once the puff pastry has cooled and cut to your liking, use it to make canapés or snacks to your liking. In this case, I have used this wonderful foie gras and I have cut it into thin slices. I have placed them on the puff pastry toast and sprinkled some salt on flakes above, leaving a bite of authentic. Serve with Churros on a separate plate.

See the puff pastry in the oven after it has been baking for 10 minutes. To do this, remove the trays from the oven, lift the one on top and also lift the puff pastry a little (taking care not to split it) to see how it is below. Put it back in the oven if you see that it still lacks a bit of gold to make it to your liking. Ideally, no white parts remain, so you make sure that it will be crispy and perfectly baked.

Prepare them the same day they will be consumed since the puff pastry overnight is less crunchy.

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