When you need a crowd-pleasing appetizer that’s quick, easy, and packed with flavor, this puff-pastry delight is the perfect solution. Ideal for last-minute gatherings, holiday parties, or even a savory snack, it combines flaky pastry with creamy mustard, melted cheese, crispy bacon, and fresh dill for an irresistibly delicious bite. Best of all, it’s made with store-bought puff pastry, so it comes together in minutes with minimal effort.
The beauty of this recipe lies in its simplicity and versatility. Whether served as an appetizer, party snack, or quick lunch, the layers of buttery pastry, gooey cheese, and smoky bacon are sure to impress. Fresh herbs and a tangy mustard base elevate the flavors, while the golden, crisp exterior makes it as visually appealing as it is tasty
Ingredients
(Serves 6–8)
2 × 400 g puff pastry sheets (store-bought for speed)
3–4 teaspoons mustard (adjust to taste)
150 g hard mozzarella, thinly sliced or grated
150 g ketchup (for spreading or dipping)
200 g bacon, cooked until crispy and chopped
1 egg, beaten (for egg wash)
A bunch of dill, finely chopped
Instructions
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place one sheet of puff pastry on the prepared tray.
Spread mustard evenly over the surface, leaving a small border.
Add half the mozzarella, half the bacon, and half the dill.
Place the second puff pastry sheet on top and gently press to seal.
Spread the remaining mustard, then top with the rest of the cheese, bacon, and dill.
Brush the top with the beaten egg.
Lightly score the surface into squares or rectangles without cutting all the way through.
Bake for 20–25 minutes, or until puffed and golden.
Allow to cool slightly before slicing.
Serve warm with ketchup for dipping if desired.
Variations
Smoky twist: Add smoked paprika or use smoked cheese instead of mozzarella.
Spicy version: Mix hot sauce into the mustard or swap it for a spicy aioli.
Different cheeses: Cheddar, gouda, or provolone also work beautifully.
Meat alternatives: Replace bacon with prosciutto, salami, or pepperoni.
Vegetarian options:
Omit the bacon and add caramelized onions, sautéed mushrooms, roasted vegetables, sun-dried tomatoes, or olives. Keep the layers balanced to maintain crispness.
Herb options:
Fresh herbs shine, but dried thyme, oregano, or chives work well too.
Not a mustard fan? Try pesto or garlic butter as the base.
Tips
For extra-crispy bacon, bake it in the oven before adding it to the pastry.
Keep puff pastry cold while working to prevent stickiness.
If it softens too much, chill the assembled pastry for a few minutes before baking.
Rotate the tray halfway through baking for even browning.
If the pastry puffs unevenly, gently press it down with a spatula while still warm.
How to Store
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheat in a 180°C (350°F) oven for 5–10 minutes to crisp up. (Avoid microwaving.)
Freezer (make-ahead):
Assemble the pastry but do not add the egg wash.
Wrap tightly in plastic wrap and freeze for up to 1 month.
Bake from frozen, brushing on egg wash just before baking and adding a few extra minutes.
To prep ahead, cook and chop the bacon and grate the cheese the day before. Store separately in the fridge.
Conclusion
This puff pastry appetizer is a guaranteed hit—flaky, cheesy, smoky, and packed with fresh herb flavor. Thanks to store-bought pastry, it’s customizable, quick, and irresistibly tasty. Serve warm with your favorite dipping sauce and watch it disappear in minutes. Whether for a special occasion or a simple everyday treat, this recipe delivers maximum flavor with minimal effort.
