Savory Mini Wraparounds


You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 32
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4 23



  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg

  • 1 tbsp. water

  • 32 pcs. deli ham or other deli meat and/or cheese, (1-inch chunks)


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Repeat with the remaining baking sheet.  Place 1 piece ham in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the ham and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

  4. Flavor Variation: Make a variety of different pastries using any of these additional filling options- Place one of the following into each pastry square: 1-inch chunks pepperoni, 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive, 2 teaspoons seafood or whitefish salad, 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes, 1 small marinated mushroom or 1-inch piece marinated artichoke heart.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.


  • VIEW:
  • Traditionally, sun-dried tomatoes are dried in the sun for 4-10 days. The process intensifies the flavor and retains the nutritional value.

  • Fresh sliced jalapeño chili peppers add an exciting pop of flavor.

On Social Media, Use #Puffpastry

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Submitted by:
Jayshree M.
Date: 10/6/2006

5 star rating

"Absolute show stopper!"

Submitted by:
Date: 2/20/2008

5 star rating


Submitted by:
Ellen U.
Date: 11/3/2009

5 star rating

"They were great!"

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