These Puff Pastry Apple and Bacon Bites, topped with Gouda, are the perfect bite-sized appetizer. They’re easy, elegant, and ready in minutes.
Puff Pastry Appetizer
These Puff Pastry Apple and Bacon Bites are the ultimate savory puff pastry appetizer for fall. I often make these puff pastry brie bites for holiday parties, but with apple season here, I wanted to try something different. I tested this apple, bacon, and Gouda version, and the flavor blew me away. It’s sweet, smoky, and
cheesy in all the right ways and was even better than I expected. Enjoy them for Thanksgiving, Christmas, or anytime you need an easy hot appetizer.
Why You’ll Love These Puff Pastry Bites
I go apple picking every fall and always come home with more apples than I know what to do with, so I’m constantly looking for creative ways to use them. I loved this apple and bacon filling. It’s so versatile that I’m already planning to use it in future recipes, like stuffing pork tenderloin or chicken breasts. If you have any other ideas, comment below!
- Balanced Flavors: Sweet apples, smoky bacon, and creamy Gouda hit all the right notes—sweet, salty, and savory.
- Seasonal & Fresh: Fall apples provide natural sweetness and pair beautifully with hearty, rich flavors like bacon and cheese.
- Crowd-Pleasing Presentation: Puff pastry cups look elegant but are surprisingly easy to prepare, making them perfect for parties or holidays when you want a warm appetizer.
- Tested & Approved: I regularly create and test appetizer recipes, like my popular Puff Pastry Brie Bites, and this fall version quickly became a favorite in my kitchen.
- Dietary Restrictions: Weight Watchers-friendly, low-carb
Ingredients You’ll Need
Here are all the ingredients for these easy puff pastry apple and bacon bites. See the recipe card below for the exact measurements.
- Puff Pastry: Find it in the freezer section of your supermarket and thaw it in your refrigerator the day before making these apps.
- Bacon adds a nice meaty contrast to the sweet apples and creamy cheese.
- Honeycrisp Apples are some of the best. They hold their shape when baked, so they don’t become mushy.
- Gouda is a semi-hard white cheese. Buy a wedge and grate it at home.
- Thyme for a pretty green garnish and subtle herbal note
- Nonstick cooking spray keeps the puff pastry from sticking to the muffin tin. If you’re using a silicone muffin tin or parchment paper liners, you can skip this step.
How to Make Apple and Bacon BitesÂ
Sautéing the apples first draws out moisture, which prevents the puff pastry from becoming soggy during baking. See the recipe card at the bottom for printable directions.
- Cut the dough: Slice the thawed puff pastry into 4 strips lengthwise, then 3 strips across. Place each square in a muffin cup and prick the bottom with a fork to prevent it from puffing up too much during baking. Cover with a damp paper towel and refrigerate.
- Cook the bacon in a skillet over medium-high heat for a minute on each side. Then, remove and chop it.
- Cook the apples: Add the apples and bacon back to the pan and cook in the bacon grease. Once the bacon’s fully cooked and the apples are soft, transfer to a paper towel to drain any extra grease.
- Fill the cups with the bacon-apple mixture and top with Gouda.
- Bake the puff pastry bites for 15 to 18 minutes. Place them on a platter and garnish with thyme.
Variations
- Dough: Use crescent dough instead of puff pastry.
- Can’t eat gluten? Look for gluten-free puff pastry. It may be hard to find, but some stores like Whole Foods sell it.
- Fruit: Try these bites with Gala or Pink Lady apples or any type of pear.
- Cheese: Swap Gouda with Gruyere, white cheddar, or Havarti.
- Make them vegetarian by substituting chopped pecans or walnuts for bacon. Just sauté the apples in olive oil, then mix in the nuts at the end.
- Herbs: Replace thyme with chopped rosemary.
How to Prep in Advance
Make these mini puff pastry bites a day early if you’re serving them at a party. Also, if you have more than one muffin tin or a 24-cup one, you can double or triple the recipe.
- Prepare the recipe as instructed. After grating the cheese on top, cover the dish with foil or plastic wrap and refrigerate.
- The next day, remove the foil and let the pan sit at room temperature while you preheat the oven.
- Bake as directed and serve warm.
Storage
- Refrigerate leftover appetizers for up to 4 days.
- Reheat them in the microwave or a 350°F oven until warm.
More Fall Appetizers You’ll Love
Check out these five delicious fall appetizer recipes to serve at your next party!
Yield: servings
Serving Size: 1 cup
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Preheat the oven to 400° F. Lightly spray a 12-cup mini muffin tin with nonstick cooking spray and set aside.
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Unroll the puff pastry onto a lightly floured surface. Roll the sheet into a 10×10- inch square. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 3 even strips. This will leave you with 12 pieces. Press each piece into the mini muffin tin to create a little cup. Use a fork to gently prick the bottom of each puff pastry cup. Cover with a damp paper towel and place the muffin tin in the fridge while you make your filling.
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Heat a medium sized nonstick skillet over medium-high heat. Add the bacon to the pan and cook, stirring occasionally, until the bacon is soft but not golden or crispy, about 1 minute on each side. Set aside to a cutting board and chop once cooled.
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Add the apples and the bacon to the pan with bacon grease and stir to combine. Cook until the apples are soft and the bacon is fully cooked, about 6-7 minutes. Transfer the mixture to a paper towel lined plate to remove any excess fat.
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Remove the muffin tin from the fridge and divide the mixture evenly into the pastry cups. Top with grated gouda. Place the muffin tin on a rimmed baking sheet and transfer to the oven to bake for 15-18 minutes, until the puff pastry is golden.
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Remove from the oven and let cool in the muffin tin for 5 minutes. Gently lift the cups from the muffin tin and place them on a serving platter, garnish with thyme, and serve.
Last Step:
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Serving: 1 cup, Calories: 68.5 kcal, Carbohydrates: 6.5 g, Protein: 2.5 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5.5 mg, Sodium: 100 mg, Fiber: 1 g, Sugar: 3 g
