Why You’ll Love This Recipe
You’ll love this recipe for its simplicity and impressive presentation. The contrast between the tangy feta, sweet jam, and spicy chili oil creates a delightful flavor explosion, all tucked inside golden, buttery pastry. Plus, they can be made ahead and reheated without losing their delicious crispness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour, for surface
- 1 (17.3-ounce) package puff pastry, thawed if frozen
- Cooking spray
- 2 tablespoons fig jam, apricot jam, or peach jam
- 2 tablespoons sliced shallots
- 1 (10-ounce) jar roasted red peppers, cut into 24 (2″ x 1/2″) pieces
- 8 ounces feta, cut into 24 (1″ by 1/2″) cubes
- 1 tablespoon fresh thyme leaves, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons chili oil
Directions
- Preheat oven to 425°F. On a lightly floured surface, roll out the puff pastry sheets to smooth out creases and cut into 24 squares.
- Grease a 24-cup mini muffin tin with cooking spray. Gently press each puff pastry square into the cups, letting them slightly protrude.
- Fill each pastry with a small dollop of jam, a few sliced shallots, a piece of roasted red pepper, and a cube of feta. Sprinkle with thyme, and season with salt and pepper.
- Bake until the pastry is puffed, golden, and cooked through, about 20 minutes. Let cool for 5 minutes.
- Transfer the bites to a platter. Top with additional thyme, lemon zest, and a drizzle of chili oil.
Servings and Timing
This recipe makes 24 bites and takes about 15 minutes to prepare and 30 minutes to cook, totaling approximately 45 minutes.
Variations
- Swap out fig or apricot jam for raspberry or cranberry jam for a tangier flavor.
- Use goat cheese instead of feta for a creamier bite.
- Drizzle with balsamic reduction instead of chili oil for a different flavor profile.
Storage/Reheating
Store baked feta bites in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 5–10 minutes to restore their crispiness. You can also freeze the baked bites for up to 3 months; reheat directly from frozen for best results.
FAQs
Can I use homemade puff pastry?
Yes, homemade puff pastry can be used for an even flakier result.
Can I make these ahead of time?
Yes, bake them, cool completely, and refrigerate or freeze until ready to reheat.
What if I don’t have a mini muffin tin?
You can use a regular muffin tin, but the bites will be larger; adjust filling amounts accordingly.
Can I use crumbled feta instead of cubed?
Yes, crumbled feta works perfectly well if you can’t find block feta.
How spicy are these bites?
The chili oil adds mild heat; adjust the amount or use a mild oil if preferred.
Can I substitute the jam?
Absolutely, feel free to use any fruit jam you love or even chutneys for a savory note.
What other herbs can I use besides thyme?
Rosemary or oregano would be delicious alternatives.
How do I prevent the puff pastry from getting soggy?
Use a light hand with the jam and avoid overfilling to maintain crisp pastry.
Can I serve these at room temperature?
Yes, but they taste best slightly warm to fully enjoy the crispy texture.
Can I skip the chili oil drizzle?
Yes, the bites are delicious without it, but the chili oil adds a great spicy finish.
Conclusion
Baked Feta Bites are a simple yet sophisticated appetizer that combines sweet, savory, and spicy elements in one irresistible package. With minimal prep and maximum flavor, they are sure to become a staple at your gatherings, delighting guests every time you serve them.
Print
Baked Feta Bites
- Total Time: 45 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Baked Feta Bites are an easy, elegant appetizer made with flaky puff pastry, creamy feta cheese, sweet jam, and a touch of spice. Perfect for holidays, parties, or casual gatherings, these irresistible bites deliver a burst of flavor in every crispy, golden mouthful.
Ingredients
All-purpose flour, for surface
1 (17.3-ounce) package puff pastry, thawed if frozen
Cooking spray
2 tablespoons fig jam, apricot jam, or peach jam
2 tablespoons sliced shallots
1 (10-ounce) jar roasted red peppers, cut into 24 pieces
8 ounces feta, cut into 24 cubes
1 tablespoon fresh thyme leaves, plus more for serving
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
2 tablespoons chili oil
Instructions
-
Preheat oven to 425°F.
-
Roll out puff pastry sheets on a floured surface and cut into 24 squares.
-
Grease a mini muffin tin and press a pastry square into each cup.
-
Fill each with jam, shallots, roasted red pepper, and feta.
-
Sprinkle with thyme, salt, and pepper.
-
Bake for about 20 minutes until golden and puffed.
-
Cool for 5 minutes, then drizzle with chili oil and lemon zest before serving.
-
Preheat oven to 425°F.
-
Roll out puff pastry sheets on a floured surface and cut into 24 squares.
-
Grease a mini muffin tin and press a pastry square into each cup.
-
Fill each with jam, shallots, roasted red pepper, and feta.
-
Sprinkle with thyme, salt, and pepper.
-
Bake for about 20 minutes until golden and puffed.
-
Cool for 5 minutes, then drizzle with chili oil and lemon zest before serving.
-
Notes
Substitute jam flavors like raspberry or cranberry for variety.
Use goat cheese instead of feta for a creamier bite.
Drizzle with balsamic reduction instead of chili oil for a different twist.
Best served slightly warm for crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean-Inspired, American
