Caramelized Onion Puff Pastry Bites

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Caramelized Onion Puff Pastry Bites

These Onion Puff Pastry Bites are the perfect appetizer! Made with a ricotta, sour cream, and herb filling, and topped with delicious caramelized onions.

Prep Time20

Cook Time45

Total Time1 15

Course: Appetizer

Cuisine: American

Servings: people

Calories: 544kcal

Author: Tania

Ingredients

1 10-ounce box puff pastry shells see notes
1 whole head garlic
4 tablespoons unsalted butter
3 large yellow onions thinly sliced
2 tablespoons beef broth to deglaze, as needed
1 cup ricotta cheese
¼ cup sour cream
2 tablespoons olive oil
2 tablespoons finely chopped parsley
2 tablespoons chopped chives plus more for garnish
1 egg for egg wash
1 tablespoon heavy cream for egg wash
Salt and pepper to taste
Honey for drizzling

Instructions

Preheat oven to 400 degrees F.
Roast the garlic: Slice off the top off the garlic head to expose the cloves. Set it on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly with the foil and place it on a sheet pan. Roast at 400 degrees F for 35 to 40 minutes.
Meanwhile, caramelize the onions: Melt 4 tablespoons of butter in a large pan. Over medium-high heat, cook the onions for 5 minutes with a generous pinch of salt. Then, turn the heat down to medium-low, and continue cooking the onions for another 40-45 minutes until caramelized. Let them cook mainly undisturbed so they get that deep color caramelization, and don’t rush the process. Tip: Add a splash of beef broth as needed to deglaze the brown bites.
Make the egg wash: Whisk the egg with heavy cream.
Bake the puff pastry shells: Brush the edges of the puff pastry shells with the egg wash. Bake according to package directions at 400 degrees F, until puffed up and golden brown. It usually takes 18-20 minutes. Let cool for 10 minutes.
Make the filling: In a food processor, combine the ricotta, sour cream, olive oil, and the roasted garlic (only the cloves, squeezed out). Process for a few seconds until smooth. Then, transfer to a bowl and mix in the chopped chives and parsley. Season with salt and pepper to taste. Transfer the mixture to a large Ziploc or piping bag, and snip off the corner of the bag. We’ll use the bag to pipe the filling into the shells.
Assemble: One by one, pipe the prepared filling into the baked puff pastry shells. Then, top with the caramelized onions. Garnish with chives on top, and finish with a few drizzles of honey. Enjoy!

Notes

I use Pepperidge Farm brand ready-to-bake puff pastry shells. A 10-ounce box comes with 6 shells.
Feel free to double or triple the recipe.
Let onions caramelize undisturbed for 40-45 minutes. Don’t rush the process by increasing the heat. If they look like they are starting to burn, splash some broth into the pan to deglaze.
Prep ahead: The onions can be caramelized the day before. The garlic can be roasted in advance.
Storage: Place baked shells in an airtight container and refrigerate for up to 2 days. They won’t be as flaky though.

Substitutions:

You can also use phyllo shells.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition