Mini Puff Pastries with Apples, Duck Confit and Cheddar
- Preparation 40 min
- Cooking 50 min
- Servings 12 bites
Ads
🥐 Sweet-savory bites that steal the show
These mini puff pastries are exactly the kind of appetizer that disappears faster than you can say “apéro.” Crispy, melty, salty and sweet all at once. The caramelized apples bring warmth and sweetness, the duck confit adds depth and richness, and the sharp cheddar ties everything together with bold character. Comfort food with a polished edge.
🍎 A filling that does the heavy lifting
The beauty of this recipe is that the filling can easily be made ahead. When it’s time to serve, all that’s left to do is fill the pastry, add the cheese and bake. Stress-free entertaining at its best.
Oh yes.
P.S. Apple syrup is easy to find in most large grocery stores.
🧀 Perfect for entertaining without overthinking it
These puff pastries are ideal for cocktail parties, holiday spreads or brunches where you want to impress without spending the entire evening in the kitchen. Served warm, they deliver that irresistible contrast between crisp pastry and a rich, gooey center.
Ads
Ads
✅ Make-ahead friendly
The apple and duck filling can be prepared up to 48 hours in advance and stored in the refrigerator.
✅ Cold pastry matters
Working with cold puff pastry helps achieve better rise and flakiness during baking.
✅ Control the cheese
Too much cheese can cause overflow. Generous, yes. Excessive, no.
✅ Clean baking
Placing foil under the muffin pan prevents sticky messes and makes cleanup easy.
✅ Best serving temperature
Serve warm to fully enjoy the contrast between crispy pastry and melted filling.
Ingredients
- 4 tbsp butter
- 5 Cortland apples, peeled and cut into large cubes
- 60 ml (¼ cup) maple syrup
- 1 tbsp apple syrup
- 2 tbsp Pineau des Charentes or dry apple juice
- 2 duck confit legs, cooked and shredded
- 500 g (17 oz) all-butter puff pastry, thawed and cut into 12 squares
- 250 g (2 cups) aged cheddar, grated
Ads
Preparation
- Preheat the oven to 200 °C (400 °F).
- In a large skillet over medium heat, melt the butter. Add the apples and stir to coat. Add the maple syrup and apple syrup and cook for 10 minutes, stirring often. Add the Pineau des Charentes, mix well and continue cooking for about 5 minutes, until the apples are tender. Remove from heat and gently fold in the shredded duck.
- Press the puff pastry squares into the cavities of a muffin pan, shaping them to fit. Divide the apple and duck mixture evenly among the pastries, then generously top with cheddar.
- Place the muffin pan on a large sheet of aluminum foil, folding up the edges to catch any drips. Bake for 20 to 25 minutes, until the pastry is deeply golden. Let cool for 5 minutes before unmolding.
Shredded chicken, pulled pork or leftover turkey all work beautifully with the caramelized apples.
Gruyère, Comté or a mild cheddar are great alternatives depending on how bold you want the flavor.
Freezing after baking is not recommended, as puff pastry loses its crisp texture. The filling alone freezes well.
Ads
Ads
Ads
Ads
Ads