Flaky, savoury and delicious. Just what the doctor ordered for an appetizer. These puffs melt in your mouth, and are a snap to make. What could be easier?

Artichoke Puffs-5905 Artichoke Puffs-5908

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Artichoke Puffs

An easy to make and delicious appetizer. Perfect for munching during the holiday season.

  • Total Time: 35
  • Yield: 30 1x


  • 1 lb puff pastry, (thawed if you bought frozen)
  • 2 14oz cans artichoke hearts, drained and coarsely chopped
  • 1 c mayonnaise
  • 1/2 c scallions, chopped
  • 1/2 c Parmesan cheese, grated
  • 1/2 c Swiss cheese, grated


  1. Preheat oven to 400ºF or 375ºF Convection Bake.
  2. Combine the artichoke hearts, mayonnaise, scallions and cheeses in a bowl. Set aside.
  3. Roll out the first sheet of pastry until it’s large enough to provide 15 to 20 3″ squares. Push each square down into a mini-muffin cup so that the corners of the squares are sticking up slightly above the top of the muffin cup.
  4. Fill each muffin cup about 3/4 full with the artichoke mixture. Bake for 20 minutes or until golden brown.
  5. Repeat with the second sheet of pastry, working in batches if you only have one mini muffin tin (which I do!).
  • Author: Helen Kain
  • Prep Time: 15
  • Cook Time: 20