Hot Pepper Jelly & Herb Cream Cheese Savory Pastries

Flaky savory pastries with an herby cream cheese filling and hot pepper jelly!


Servings: 8-10

  • 1 thawed Puff Pastry Sheet
  • 1/4 cup EBTB Seasoning
  • 1 Egg, beaten
  • 6 oz. Cream Cheese, softened to room temperature
  • Juice of 1 Lemon
  • 1/3 cup Freshly Chopped Herbs, such as parsley, oregano, basil, dill
  • 1/3 cup Whole Milk
  • 1/3 cup Hot Pepper Jelly


  1. Preheat oven to 425F. Line a large baking sheet pan with parchment paper.
  2. Place the thawed puff pastry sheet on a clean, lightly floured surface. Gently roll out so you have a smooth pastry sheet.
  3. Using a 3-4" cookie cutter, or glass jar, cut out as many round dough pieces as possible. This will vary depending on the size of your cookie cutter.
  4. Place the round dough pieces on the prepared sheet pan.
  5. Using a knife, create a 1/2" circular border around the edges. Brush the pastries with the beaten egg and generously season those edges with EBTB Seasoning.
  6. Bake for 15-20 minutes, until golden brown, flaky on the edges and crispy.
  7. In the meantime, combine the softened cream cheese, lemon juice, milk, and fresh herbs into a food processor. Blend until smooth. Season with salt and black pepper to taste.
  8. Transfer the cream cheese mixture to a piping bag.
  9. Let the pastries cool for 5 minutes, before piping on the cream cheese mixture and topping with hot pepper jelly to enjoy!