Upside-Down Pastries

Golden puff pastry, nestled over a variety of sweet and savory fillings and baked to flaky perfection. The process is easy, the variations are endless, and the result is a hand-held treat that’s crisp, buttery, and completely addictive.

Course Appetizer, Salad, Side Dish

Cuisine American, French

Diet Vegetarian

Keyword puff pastry, puff pastry snacks, puff pastry with fruit, savory puff pastry

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 286kcal

Author Robin Miller

Ingredients

3 sheets puff pastry thawed according to the package directions, and cut into 6 rectangles each
1 egg lightly beaten with 1 teaspoon of water
Caprese
Olive oil
Italian seasoning
2 Roma tomatoes sliced crosswise into thin slices (about 1/8-inch thick)
6 teaspoons basil pesto
6 tablespoons shredded mozzarella cheese
Grated parmesan cheese for serving
Balsamic glaze or balsamic reduction for serving
Fresh basil for serving optional
Peach pie
2 firm but ripe peaches pitted and thinly sliced
6 teaspoons honey
Turbinado or sanding sugar optional
Powdered sugar for serving
Cream cheese and olive
6 tablespoons chopped or sliced pimento-stuffed olives
6 tablespoons cream cheese regular or plant-based
Freshly ground black pepper

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

To Make the Caprese Pastries

Drizzle about 1/2 teaspoon of olive oil onto the parchment paper. Sprinkle the Italian seasoning over the oil, using about 1/8 teaspoon. Top the oil with 2 to 3 slightly overlapping slices of tomato. Spoon 1 teaspoon of pesto onto the tomato slices. Top with 1 tablespoon of the mozzarella cheese. Place the puff pastry rectangle on top of the ingredients and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges of the pastry, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 caprese pastries. Brush the pastries with the egg wash. Bake for 9 to 11 minutes, until the pastry is puffed up, golden brown, and crispy. Cool for 2 minutes before flipping over with a flat spatula. Sprinkle the top with parmesan cheese, drizzle with balsamic glaze, garnish with fresh basil (if using), and serve.

To Make the Peach Pie Pastries

Spoon 1 teaspoon of honey onto the parchment paper. Top the honey with 4 to 5, slightly overlapping peach slices. Place the puff pastry rectangle on top of the peaches and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges of the pastry, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 peach pie pastries. Brush the pastries with the egg wash. If desired, sprinkle the pastries with turbinado or sanding sugar. Bake for 9 to 11 minutes, until the pastry is puffed up, golden brown, and crispy. Cool for 2 minutes before flipping over with a flat spatula. Sift the powdered sugar over top and serve.

To Make the Cream Cheese and Olive Pastries

Spoon 1 tablespoon of the olives onto the parchment paper. Top the olives with 1 tablespoon of cream cheese. Place the puff pastry rectangle on top and gently press the pastry around the filling to remove any air. Use a fork to seal the outer edges, making sure there are no gaps between the pastry and the parchment paper. Repeat with the remaining ingredients, making a total of 6 pastries. Brush the pastries with the egg wash. Sprinkle the top with black pepper. Bake for 9 to 11 minutes, until the pastry is puffed up, golden brown, and crispy. If any cream cheese oozes out, don’t fret, simply spoon it back over the pastries when you flip them. Cool for 2 minutes before flipping over with a flat spatula.

Nutrition