Shrimp Puffs

Shrimp Puffs
Shrimp Puffs with a Mango Pineapple Dipping Sauce

Shrimp Puffs are always the first hors d’ouevre to go at all of my parties. Probably because they are just so darn addictive. There are essentially just three ingredients, plus whatever dipping sauce you want to pair it with. In my case, I usually serve it with my delicious mango pineapple sauce. This is the same sauce I use as a glaze for my Mango Pineapple Shrimp.

Homemade Mango Pineapple Dipping Sauce Recipe

The best thing about these shrimp puffs is that they only take about 15 minutes from start to finish, so you can continually keep bringing more out during the party as they start to deplete. I use frozen pre-cooked shrimp to save time on cooking the shrimp myself, and as they are just one of the three ingredients in these shrimp puffs, frozen pre-cooked is just fine.

Shrimp Puffs Ingredients:

500 grams Puff Pastry; I use pre-made but you can totally make it yourself if you want.

40 small-medium Shrimp; frozen pre-cooked is fine

125 grams Philadelphia Cream Cheese

Salt; coarse is my personal choice

Egg; for the egg wash (optional)

Shrimp Puffs Instructions:

1. Remove the puff pastry from the freezer and let it rest outside for about 30 minutes. I know this is a bit unorthodox, as you usually want your puff pastry as cold as possible before baking, but I actually prefer a little less puff and more concentrated buttery flavor that comes with letting it come down in temp a bit.

2. Unroll/wrap the puff pastry and cut it into 40 equal squares. About 2-2.5 inches in size.

3. Place a teaspoon of cream cheese in the center, then a shrimp, then close it by taking the corners and bringing them into the center. Pinch all the sides to ensure there is no openings.

4. Place all the uncooked shrimp puffs on a parchment lined baking tray and brush with an egg was consisting of 1 egg and 3 tbsp of water.

5. Let cook in the oven at 225°C or about 425°F for 10-12 minutes, or until lightly golden brown. Immediately sprinkle with salt to taste, and serve these shrimp puffs with the dipping sauce of your choice.

Shrimp Puffs
Fresh puffs straight from the oven

Want More Shrimp Dishes:

Mango Pineapple Shrimp

Leftover Puff Pastry?

Try My Raspberry Danish

Shrimp Puffs

Tasty morsels of shrimp and cream cheese wrapped in a buttery flaky puff pastry.
0 from 0 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Shrimp Puffs
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 40 puffs

Ingredients

  • 500 grams Puff Pastry
  • 40 Shrimp small-medium
  • 125 grams Philadelphia Cream Cheese

Instructions

  • Remove the puff pastry from the freezer and let it rest outside for about 30 minutes. I know this is a bit unorthodox, as you usually want your puff pastry as cold as possible before baking, but I actually prefer a little less puff and more concentrated buttery flavor that comes with letting it come down in temp a bit.
  • Unroll/wrap the puff pastry and cut it into 40 equal squares. About 2-2.5 inches in size.
  • Place a teaspoon of cream cheese in the center, then a shrimp, then close it by taking the corners and bringing them into the center. Pinch all the sides to ensure there is no openings.
  • Place all the uncooked shrimp puffs on a parchment lined baking tray and brush with an egg was consisting of 1 egg and 3 tbsp of water.
  • Let cook in the oven at 225°C or about 425°F for 10-12 minutes, or until lightly golden brown. Immediately sprinkle with salt to taste, and serve these shrimp puffs with the dipping sauce of your choice.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.