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Pancetta, Pear & Pecan Puffs

I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 25 min. Bake: 10 min. + cooling
  • Makes
    2 dozen


  • 1 sheet frozen puff pastry, thawed
  • 6 ounces cream cheese, softened
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup (1 ounce) crumbled fresh goat cheese
  • 3 tablespoons crumbled crisp pancetta or crumbled cooked bacon
  • 3 tablespoons finely chopped peeled ripe pear
  • 2 tablespoons finely chopped pecans, toasted


  • Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack.
  • Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans.
  • Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 appetizer: 105 calories, 7g fat (3g saturated fat), 13mg cholesterol, 178mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 2g protein.
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  • Ceege
    May 11, 2019

    @ suggestion would be to use those store bought phyllo cups. Not only would they all be uniform in size and shape, but I believe would be easier to bite into. I have big event coming in June and plan on making these, but will try with the cups rather than puff pastry. Will let all know how it worked out.

  • Betsy
    Apr 29, 2017

    The filling is delicious however I had problems with the shapes of the puff pastry after cooking. Half of them were not usable as they were all distorted. I will be preparing the second sheet with the hope I will be more successful. Any suggestions would be most appreciated. I was testing this recipe to take to a cocktail party next week. I am always looking for prepare ahead and serve at room temperature recipes.