Delicious savory puff pastry roses with cream cheese, zucchini or ham. The heart rose muffins are made quickly.
These puff pastry roses with cream cheese are an excellent idea for a cozy brunch: super quick to make and still a real eye-catcher!
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Taste and Occasion
You might know the sweet alternative, but have you ever had savory puff pastry roses? The puff pastry in muffin form, filled with cream cheese, zucchini, or ham, is made quickly. And an excellent snack for brunch. Especially if you want it to be easy and memorable simultaneously.
Ingredients
The basic recipe for the savory puff pastry roses consists of only three ingredients: Puff pastry from the refrigerator shelf, herb cream cheese for coating, and zucchini or cooked ham as a splash of color or flavor. You don't need anything spectacular in terms of accessories either: a muffin tray and a wavy pastry wheel are all you need. You can even replace the latter with a regular sharp knife. I got the idea to bake savory rose muffins while preparing for Easter brunch in the covid year 2020. An exceptional situation. We celebrated with our children alone - and made it pleasant.
The kids love the savory puff pastry roses. Ok, especially the ones with ham. The two (unfortunately) don't like anything that's green… So Jan and I have the puff pastry pieces with zucchini and cream cheese just for us.
How to make the Puff Pastry Roses
First of all, preheat the oven to 400°F/200°C. Roll out puff pastry and cut it into 8 short strips, each with a wavy pastry wheel or a large sharp knife. Spread dough very thinly with cream cheese. Wash the zucchini and cut it into very thin slices. Cut it in half lengthwise beforehand if it is very large or thick. Place zucchini slices on top of the pastry corners in a roof tile fashion, slightly overlapping. They should protrude slightly at the top. Alternatively, spread thinly sliced ham on top of the dough.
Then, fold the bottom of the dough (where there is no zucchini/ham) up, creating a pocket. Roll up the strips to form roses. In the end, place roses in silicone cups and in a muffin tray and bake for about 20 minutes, depending on size and thickness, until golden. The roses can be frozen well. Enjoy!
Top Tip
In terms of filling, you can let off steam: Instead of refining the puff pastry roses with ham and cheese, puff pastry roses with salmon also taste good. The recipe is, as already mentioned, really simple. Only one step is difficult to describe; therefore, I have added pictures to the instructions for the savory puff pastry roses.
Recipe Card
Puff Pastry Roses
Ingredients
- 2 packages puff pastry, refrigerated, 270g each
- 200 grams (1 cup) herb cream cheese
- 1 zucchini, small
- 150 grams (1 ⅓ cups) cooked ham, coarse
Instructions
- Preheat the oven to 400°F/200°C. Roll out puff pastry and cut it into 8 short strips, each with a wavy pastry wheel or a large sharp knife. Spread dough very thinly with cream cheese.
- Wash the zucchini and cut it into very thin slices. Cut it in half lengthwise beforehand if it is very large or thick. Place zucchini slices on top of the pastry corners in a roof tile fashion, slightly overlapping. They should protrude slightly at the top. Alternatively, spread thinly sliced ham on top of the dough.
- Fold the bottom of the dough (where there is no zucchini/ham) up, creating a pocket. Roll up the strips to form roses.
- Place roses in silicone cups and in a muffin tray and bake for about 20 minutes, depending on size and thickness, until golden. The roses can be frozen well.
Ingredient substitutions
Variations
By the way: I have gathered all my Easter recipes, from carrot cake to bunny cookies on the blog. And if you like savory puff pastries like the savory rose muffins, you should also look at my spinach puff pastries.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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