Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries


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I had been wanting to make stuffed savory stuffed puff pastry for awhile.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastry cut in half

Probably for the past, oh, seven years, give or take.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

My sister is the queen of puffed pastry appetizers but this is one of those cooking projects that just never happened for me.

Until now.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

A shipment of locally-grown avocados that all decided to ripen on the same day and I wanted to put them to a creative use.

avocados cut in half

So I got busy puffin’

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastry

The assembly line

Opened Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

After baking: Warm, cheesy, melted avocado and salsa-filled bites.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastry cut in half

Crispy edges

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Scott likes brown corners.

I don’t.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

I am all about the melty middles.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries in half

This is what I used to create the puffy packages.

laid out ingredients for puff pastries and rolling pin

They were a huge hit with the family and if you’ve never worked with puff pastry before, I assure you, it’s very easy.  You don’t even technically need to roll it out if you’re pressed for time.  You could just slice it with a knife and insert the filling of your choice.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastry cut in half

Scott kept saying they reminded him of something he ate all the time at various Bar Mitzvahs he attended growing up.  He said he ate something like this every weekend for about two years as a kid.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

I doubt think the mothers of his childhood friends in suburban Chicago in the 70s were puffing up locally-grown fuerte avocados with salsa verde and mango chutney, but I could be wrong.

Avocado Cut in Half

I told him, “There’s an egg wash on these.  I think that may be what you’re tasting that makes them seem familiar.”  The man adores eggs in any form, and any time I can use an egg in something, he’s happy.

And he said, “Oh, I like how the egg made them get brown on the top and gave it such a good flavor,” which is as descriptive he ever gets.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Normally when I ask, “Well, what do you think,” I’ll get a It’s Great, Babe.  And that’s that.

But then he asked for a third puff.  Going back for thirds is always a good sign.

What’s not to love about squishy warm avocado, with melted cream cheese, flavored with two kinds of salsa to give the bites just a touch of sweet from the mango salsa and a kick from the green salsa verde.

Open Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

All topped off with an egg wash inside a warm, doughy, gluten-ey, fluffy and puffy flaky-layered little package.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries in half

This screams both comfort food

and a way to impress your spouse in under a half hour.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

They also impressed the almost-five year old.

I stored the extra couple that were left from the batch of 9 (after Scott went back for thirds) in an air-tight container on the countertop and fed them to Skylar for breakfast the next morning.

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries and avocados

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Yield: About 9 puffs, depending on size of squares and how thin dough is rolled

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

An easy appetizer packed with bold flavor and creamy texture! Always a hit at parties and tastes far more ‘complicated’ than it really is. Whip up a batch for your next event or for an easy lunch or light dinner dish.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes


  • 1 large sheet puffed pastry, thawed (I used Trader Joe’s brand, look in your grocer’s freezer case)
  • 1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
  • 1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
  • 1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Trader Joe’s Salsa Verde and Trader Joe’s Mango Red Pepper Chutney)
  • salt and pepper, sprinkled to taste
  • 1 egg, beaten


  1. Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
  2. Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.
  3. On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
  4. In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages.
  5. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
  6. Remove from the oven and serve. Pastries are best fresh, but extras will keep for up to 48 hours airtight in the refrigerator; reheat gently in micro before serving. To keep vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home. Pepperidge Farm brand puff pasty is vegan, but of course read the label as ingredients can be changed or varied. Omit the eggwash and if desired, lightly wash with almond milk or soy milk.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 169mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g

Related Recipes

If savory cheesy baked goods are your thing, I suggest Baked Savory Cream Cheese & Herb Donuts

Baked Savory Cream Cheese & Herb Donuts

I have my Avocado Recipes consolidated if those are of interest.

Guacamole on chips

There’s Microwave Pepperjack Tofu with Salsa that you can make in 5 minutes in the micro if you have salsa or various condiment odds and ends that are taking up valuable refrigerator space.

Microwave Pepperjack Tofu with Salsa

And if you really just want something sweet with cream cheese,

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting will hit the spot.

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting

Because I prefer cream cheese in frosting form, over savory form, always.

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting

Have you ever made anything with puff pastry?  What was it?

I have many more ideas from savory to sweet; from little bites and puffy packages to logs that have been rolled and sliced.  Things are about to get puffy.

Would you stuff your puff with something savory or sweet?

I am a sweets girl all the way and have so many things I want to stuff into them.  Marshmallows come to mind, immediately.

And for savory, I would like to make a crab and cream cheese filling or a salmon salad with cream cheese type of filling, but those seem a little fancier, party appetizer food.  Guess I need to throw a party or pretend and make the average Tuesday night fancy.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. I saw this recipe and had the ingredients so thought I would make an appetizer for my hubby. The only change was pineapple salsa for the mango salsa, and sprinkled a little course salt on top, everything else the same. It was easy to do and they came out perfectly in 20 minutes. I was going to eat light today but they looked so good I had to try one. My hubs poured us a small Hendricks and we munched. They are delicious, my hubs had 3 and I have to admit so did I! They are really creamy and flaky. Mine looked even better than the photo, lol. We are not hungry now so I don’t have to make dinner, if we get hungry we can split the 2 that are left. Definitely a recipe I will do again.

    Rating: 5
    1. Thanks for the 5 star review and glad you loved these and will make them again! I am sure the pineapple salsa was perfect in them as well!

  2. I think I’m obsessed with your site….thank you very much! I’m literally making a recipe a day, and as I was making your blueberry pancakes today I was reminded of how blessed I am to be able to be a stay at home mom who can bake as much as I want with my babies and enjoy seeing their sugar addicted smiles as I present them with your pancakes! Can you try and do a series on baking with oat flour? It’s an obsession of mine to create sugar free, low calorie desserts and breakfast treats? I always sub baking Splenda for sugar and oat flour for reg flour, and applesauce and mashed banana for butter. :-) thanks again!

    1. Glad that you’ve been baking tons of my recipes! I don’t bake that often with oat flour because it’s not super mainstream and then I find I have to do more explaining and hand-holding and get sooooooo many questions and emails when I don’t use products everyone is used to; just using coconut oil for example can prompt tons of questions. You could always experiment with half oat flour and half AP flour in my recipes and see how it turns out! Never know til you try :)

  3. Wow these are delicious! Perfect game day food. I had everything on hand but the puff pastry so I tried it stuffed in crescent rolls instead (they were incredible I ll have to pick up some puff pastry dough to try it with that soon) These were a huge hit, thanks for making me look like a culinary genius Averie!

    1. Glad they were perfect for you and that the crescent rolls worked great too! Good thinking to work with what you had on hand!

  4. These look delicious!! So, I have all the ingredients at home except one, puff pastry. I do have phyllo dough in the freezer though. Do you think these can be made with phyllo instead? Thanks!!

    1. Phyllo and puff pastry are definitely not the same, but….in this recipe, you’d probably be fine with using it. Now, it will be much more flaky and possibly prone to breaking since it’s so delicate, but if that’s what you have and don’t want to buy PP, then try it!

    1. There is seriously not one singular straight-up fried recipe on my blog in 5+ years of blogging. You are safe! I hate the SMELL of fried food in my house..ICK :)

  5. Made them like the recipe the first time. Second time I blended cream cheese and half an avacado until smooth then mixed in the other half chopped up and the salsa. Cut the puff pastry into squares and the put a dollop in the middle and dropped them into my mini muffin tin. Baked 400 for 15 minutes. They are like
    Little avacado cheesecakes. :) more bang for my buck this way as I get twice the finished product and I’m taking them to a party. They’re cooling now. Super delish! I might put a dollop of the leftover mixture on top….

    1. Sounds like it worked out great for you and so glad you enjoyed them and you get extra bang for your buck the way you did it :) And yes, always dollop extra mixture on top…mmm, so good!

  6. I added shredded chicken and threw in some diced onions with my avocados… Wanted to “beef” it up with the chicken. They were out of this world very good combo of tastes all in one bite… I will making several variations of this for years to come. Thanks!!!

    1. Glad you loved them & also that you have a jumping off place for variations! Love it when that happens!

  7. I’ve been wanting to make these for so long and finally got around to it for our new years party. They were delish and a huge hit all around. Thank you!

    1. That’s wonderful to hear, Suzzie! Thanks for trying them and LMK they were a huge hit all the way around!

  8. OMG I love this recipe! So much I would love to make these for my wedding in december. Do you think I can make them in advance? For how many days will they stay fresh..? Is it possible to freeze them even? (I don’t know if avocado likes to be frozen or not..) Thanks in advance for your answer! /Anna

    1. Glad you love the recipe! There are many elements though that don’t lend well to making-ahead; the puff pastry and the avocado and the cream cheese. It all needs to be assembled and baked in fairly short order because the avo will oxidize, the cream cheese will get gloppy, and the puff pasty won’t puff as well. Just being totally honest b/c it’s your wedding and you want it perfect!

      1. ok thank you for your quick answer.. hm ok, I thought that maybe they will be a little like a pirouge (I know they keep well – even possible to freeze..) I’ll see if I have time to make them anyway.. the night before is ok right? :-)

  9. I have ALL of the ingredients on hand! I definitely need to make this for Jason for lunch today – he will be thrilled!

    1. SO! I made them, and they were loved :) I did bitesized, so it took a while longer, but otherwise they were great. Thanks again for the share.

  10. I am hosting a baby shower tomorrow, have planned on making these for months…I want to make these ahead, tonight, and bake tomorrow…what do you think, will it work?
    Thank you for the yummy and beautiful recipe :)

    1. I am sure they will be fine; but of course, I cannot guarantee it b/c I assembled/baked all at the same time. I would hate for the dough to get funny on you and not want to rise/puff properly for you if you make ahead tonite and on the big day tomorrow they’re not as puffed as you wish. Whatever you do, make sure the dough is COLD and well-refrigerated going directly from fridge to oven. The shock of the cold/hot oven creates steam, to give the puff. Please report back! :)

      1. Great advice, especially since I’ve never used puff pastry before ;) So…maybe I’ll be doing something else for tomorrow, and making these little guys just for my husband, son and self to enjoy!

        Thanks a bunch

      2. Honestly, the assembly takes MAYBE 15-20 mins, max. I really don’t think it’s a hard-to-assemble recipe. Just set yourself aside enough time in the morning; get up a little earlier and keeping the tray in the fridge for an hour or two is fine after assembly; I just worry about overnight. And you will be FINE! :)

  11. These will be my take-along contribution to tonight’s Super Bowl festivities. I’ve never worked with puff pastry before, so wish me luck. And Go Ravens! :)

    1. I was actually trying to figure out what post of hers or where my site is featured on her site. I’ll have to dig around I guess! :)

    1. I am so glad it was a hit, Lauryn! Thanks for trying it and for coming back to LMK! I appreciate it!

  12. I know this is an old post but I just found you on pinterest. Is it possible to make the puff pastries ahead of time? Will the avocado oxidize? Maybe I could mix the cream cheese with the avocado.

    1. I’d be more worried that the pastry would get kind of limp and not the best texture. Make ahead like an hour or so, yes. Or make at 8am for a noon brunch, sure. Make ahead like two days? No I don’t advise it.

  13. I would just like to say that you are a creative and healthy genius!!! So happy to have discovered you via Pinterest!

    1. Not sure about healthy all the time based on some of my desserts (but the creative part I can live with) :)

      Thanks for finding me!

  14. First of all, joy of all joys, we are getting a Trader Joe’s about two miles from my house. I could not be happier :) Secondly, I’m going to try these SOON! I am sure I will have to double or triple the batch to accommodate my family’s need, but they look so simple to make & so tasty!! Thanks :)

    1. Woo-hoo for TJs and love the name of your site…there’s a photography studio in San Diego here who also does similar photography with the same name!

  15. I know you have already had a bazillion comments on this, but I just made this for my husband and 4-year-old and we LOVED it. I used some chipotle salsa and it was heavenly. Thanks for sharing!

    1. The best comments are the ones that come from people who actually made and tried the recipe and I really appreciated you making, trying, and commenting! SO GLAD it was a hit. I have a 5 year old and she loves these too. Thanks for reading and the field report back!

  16. I LOVE cream cheese so I’m going to have to try this tonight! About how many calories in one puff pastry?

    1. I have no idea. Plug the info into an online calculator site that does that type of thing is my suggestion!

  17. Do you think the alvacdo bites can be made the day before then egg wash and bake next day?? Would they be soggy??

    1. I think you could try to make them the night before and bake the next day…you may want to test this out on a “trial run” if you were going to make these for an event like a brunch with guests though before the actual event b/c with the pastry dough, the filling, the avocado could oxidize a bit but not necessarily…worth a try!

  18. Those puff pastries look delicious, I was looking for a new idea to stuff it, thanks for inspiration :)
    greets, Asia

  19. Do you think I can make these, freeze them uncooked and then bake when I need them. I would like to make them for a Bridal Shower.

    1. Once you unthaw puff pastry, I’m pretty sure you’re supposed to cook it then as it’s the cold dough that really gives it the puff and not sure what re-freezing does…my guess is that it will be “fine” but I would do a test batch and use common sense and go from there. Good luck!

      1. I have it on good authority that puff pastry freezes well. I’m not as certain about avocado, though…

  20. These were delicious! I know you mentioned that you don’t watch the Super Bowl, but they were a great treat to have with dinner while my fiance and I enjoyed the commercials – I mean, the game last night. =)

    1. Oh thanks for LMK you made them and enjoyed!! Yay!!! I appreciate the feedback; thanks for reporting back!

  21. Looks really good! Sort of freaked me out to read about Dawn and Joy…I’m Dawn and my sister’s name is Joy! :)

  22. I’m totally inspired to try these this weekend! They look fantastic and what a great way to use puff pastry. Your photos are lovely too!

  23. exCUSE me??? I just bought one of those 5-lb bags of avocados from Trader Joe’s and I can’t think of a better way to put those babies to use!

  24. Love the avocado puffs – such a different appetizer… would be great for a super bowl party, actually!

  25. Love these! And I’ve been inspired to feature your pastries in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…

  26. Thanks for this idea. I love all of these ingredients but would never think to put them in puff pastry! I must try.

  27. Oh my, these look and sound AMAZING. I may have started drooling when looking at those pictures – some of my favourite flavours right there! They’d definitely make ideal party bites too :)

  28. I absolutely love puff pastry and I will often make my own veggi sausage rolls but not much else. I really love the taste of warm avocado and being small size they are good for the little ones. I will definately get into the kitchen and give them a go. thanks for the inspiration!

  29. This is one of the most creative recipes that I have seen in a long time! Great idea; I can’t wait to try!

  30. I just got the Stevia giveaway! Thank you! Now excuse me while I spend the night in the kitchen!

  31. oh my gosh girl i just luuurve you.
    avocado in the middle? yes please.
    i am such an avocado junkie.
    and thank you for the shout out
    love you XOXO!

    1. Glad you saw this one because I thought that you, the former CA girl, probably likes her avos. Your raspberry hand pies sound so good…raspberry trumps avo for me. These were my husband’s idea of fabulous though.

      Thanks for the compliments on my profile pic. I appreciate it! :)


  32. Gosh darn, Averie, you are so evil!!! I’ve been completely craving something like this all day today, but I can’t because of the liquid diet I’m on (wisdom teeth…)…Ugh!

    Can’t wait until I feel better so I can make these!!!

  33. Oh…oh….oh my goodness. Averie, this is one of the best things you’ve ever posted. First of all, I love puff pastry. Like, I could eat it all by itself. Crispy golden buttery flaky salty YES. And then you go and add avocado. And cream cheese. Two of the world’s most perfect foods. And the salsa? Another level Averie, another level.

    I HAVE to make these and eat a million asap.

    1. come to think of it, this is YOUR perfect food isn’t it. The avo, the salty/savory, salsa, doughy bready…this is so you…I wish I could make them for you!

  34. I don’t know if they have anything gluten-free that would be like puff pastry, but either way I’ve never tried anything with it. But you know me, I’d totally go for a sweet filling if given the option. Yum!

    1. I told another commenter (Katie) above you about gluten, why I don’t know if it would work, but you could try something else…check out that comment if you have a sec.

  35. You’re killin’ me here….as I eat Trader Joe’s Vodka Pasta Sauce over Spaghetti Squash. Have never tried working with puff pastry….saw Julia Child “whip up a batch”. Methinks the pre-made is the way to go, unless of course, you have a LOT of time on your hands and a lot of wine to drink. I love anything cheesy and oozy. Might have to try cream cheese stuffed jalapeno’s wrapped in puff pastry–with a smidge of hot pepper jelly…..yes, I surely think so. Your photos look good enough to eat :D

    1. Premade is the way to go! I used half the box, i.e. $1.50 worth, and made ALL those puffs I showed in the pics.

      The hot pepper jelly I have been told is out of stock in San Diego til perhaps next holiday season at TJs. Sniff. No one knows for sure but I’m out and using a groc store brand that’s no where near as good but wanna make bites with that in it, too.

  36. Ohhh muhhh gaw!! I LOVE these!! It’s like everything I’ve ever wanted into a yummy this pastry bite! The combination of avocado, cream cheese and salsa sounds perfect, great recipe love!! :)

  37. I saw these on Pinterest, and just had to see them! I love anything with avocado’s, and these sound amazing! I can’t wait to try them!

  38. These look fantastic! I can’t wait to try them. I thought about you yesterday when I took a 2 hour drive to Phoenix to go to Trader Joe’s. I made a day of it and had a blast! Hit THREE different restaurants that had been featured on Food Network. Waffles for breakfast and pizza for lunch and dinner. Also made it to Penzie’s Spices, Whole Foods and a beautiful knit shop, where I spent $200 on gorgeous yarn I didn’t need. TJ’s was nice, got some yummy pita crackers, salsa verde, rice and lentil mix and some coffee (based on your recommendation). It is a shame that these wonderful stores are not closer. Anyway, just wanted you to know. Have a great day.

    1. Wow what a fun day you had…all the stores, food finds, the yarn finds..nice! Enjoy the coffee, salsa, and all your goodies!

  39. I love the idea of these for breakfast. You know what I love about your blog? Is that you give multiple recipes for your ingredients so if I ever have anything leftover, I know what to use it for. Super awesome! Thanks

    1. Yes…I am the queen of using up leftovers b/c they take over your fridge and cupboards otherwise. Most of my recipes you can interchange the add-in’s and lots of things from the amount of chocolate chips, raisins, to the type of salsa or crackers or whatever used in something based on what you have.

  40. these look fantastic! I always love avocados, in any form. And puff pastry is a miracle product.

  41. These look wonderful, awesome pics with very vibrant colors! I bet my nieces would love these too!

  42. My favorite way to use puff pastry is to make a French apple tart. I roll the pastry out into a thin rectangle and prick it all over with a fork. Then I simply lay thinly sliced apples on a diagonal in rows, slightly overlapping. Top that bad boy with tons of sugar and dots of butter and bake it at a very high temp. When it comes out, I brush it with an apricot jam/rum glaze. It’s a gorgeous dessert!
    By the way, those avocado puff bites look like little Mexican parties inside – amazing!

  43. I’ve never seen such beautiful avocados! The ones available at the grocery store all have a sticker on them saying “Ripe Now” so they are usually brown after 1 or 2 days at home.

    1. As I told another commenter (Gena) earlier in the comments…these avos stay so green and so vibrant, even after cutting into them. The groc store ones get all brown/black and funky VERY quickly but these…I can literally cut into them and leave them exposed to air for 3 hrs before there’s ANY browning and can leave them sliced, wrapped in plastic wrap in the fridge for 36 hrs before they brown. Crazy but true.

  44. These little pastries look divine with the encased avocado…I think the crunch of the pastry with the silkiness of the avocado would be a perfect marriage.

    1. Yes the silky smooth of the avo and cream cheese and the crunch of the bread, it’s a nice texture marriage.

  45. OMG that is such a brilliant idea! I’ve been very much into eating warm avocado lately. This looks quite perfect with that little crunch & texture. Thank you for all you creative ideas (not only this one!)

  46. WOW! Those look so freakin fantastical!!!!! This is my idea of a GREAT appetizer! I have made a few things with puff pastry, and I think most, if not all were savory.

  47. I need to find some gf puff pastry. Is it the same as filo dough? I would LOVE to eat these, but I’m not about to make my own dough. Some company will come out with a gf version soon enough, I suspect.

    One of the first things I ever pinned was a recipe for avocado po-tarts that look a lot like these and are made with puff pastry. Back before I was a pinterest addict.

    1. One of the main reasons that puff pastry puffs is b/c of the gluten, I’d suspect. You can google it I’m sure to find a GF alternative dough that has similar properties; or you can just make a standard GF bread dough, roll it thin, and bake it..Or any kind of GF frozen dough, really…as long as you don’t care about the super light, puffy, fluffy, croissant-like texture, you can substitute liberally, I’d think.

  48. you, my friend.. are awesome. over the holidays, i bought puff pastry and never goto to use it, as i never found the “perfect recipe” to make it with. problem totally solved!!!

    1. I bought mine before the holidays, too, and Xmas baking took a priority and we were gone and so now was the perfect time to play around. LMK if you end up making it!

  49. they do look really crispy! I love crunchy appetizers it’s just that I love to dip them but the best part of these puff pastries is that they are filled with avocado which I never thought about doing

  50. Hi! These look delicious! I have yet to try a gluten-free pastry. It’s on my “to-bake” list. I’m happy to hear that your gluten-intolerance has settled down. I’m hoping that in 7+ years, mine will too. I’ve heard that some people can keep it out of their diet for seven years and all of their cells will be replaced with new ones and then possibly be able to digest gluten without the old side effects. One can hope right?!

    Have a great night!

    1. I don’t eat tons of gluten, and I pick and choose my spots. And I was strictly GF for a good 5+ years. That, probiotics, healing my gut..all helped me to tolerate it in modest amts now.

  51. Oh, these look goooooddddd. I might make these for a little get-together I’m going to this weekend…they’re different than the usual appetizer and sounds like they have a great texture combination. Thanks for sharing!

  52. So funny you said that about allergies. Mangos I’m good with but I am allergic to latex. I love avocados, but I get a nasty stomach from them.

    1. I highly suspect latex allergy to that family, i.e. birch, mango, banana, latex, rubber. Google for more.

      I learned so much when going thru various food allergy things which lasted about…a decade. All I did was read about it and am a wealth of random factoids. Lol

  53. Total yum! Your little pastries look wonderful! I think I’m allergic to avocado, what do you recommend I could put in place of the avocado that would be fruit or vegetable?

    1. mashed sweet potato? mashed cauli that’s been steamed, mashed grapes, mashed peanut butter…seriously..the sky’s the limit :)

      if you’re allergic to avo, you may have a latex family sensitivity…do bananas, mango, or latex bother you? any redness, mouth or skin swelling after them?

    1. you’re probably right…but for all I know, he could mean baklava. Seriously he is so NON-specific :)

  54. Yummy! These are right up my alley as I love avocado, cream cheese and mango. Put it all in a pastry shell and you got me :) You come up with the best recipes girl!

    1. I’m thinking superbowl parties. Oh wait, I hate football and won’t be hosting a party like that :) But for other people, yes. Party on!

  55. Must make these. Now.

    I think I might have to ruin the convenience aspect of them, though, and make my own puff pastry. Oh well, at least they’d still be delish!

    1. For 2.99 for 2 sheets, i.e. $1.50 for the entire batch I made that’s shown b/c I made 1 of the 2 in the box, it was the best 1.50 I ever spent. Time is valuable$$$ too :)

  56. yum! These pics make me drool. I just love savory puff bites! They are so versatile. I often use a stuffing similar to a vegan chilli and it is so good.

  57. Sweet and savory both sound amazing! Sweet would have to be nutella and savory anything with avocado!

  58. WOW. Amazing recipe! I love how you managed to use avocado in the recipe and keep it bright and fresh–not a scrap of brown anywhere! They’re that perfect mix of fresh/light and comforting/cheesy/baked. I did. Bigtime.

    1. And it’s vegan-friendly/vegan-adaptable as I noted in the recipe w/ tofutti cream cheese and make your own pastry or there is probably a pre-made dough of some sort in specialty groceries that’s vegan dough. And yes, it’s got all those elements of light/comfort, fresh/baked.

      The greenness…ok the avos are locally grown HAND PICKED from the tree avos from here in CA (I had a giveaway for a case of them last week)…anyway, those little buggers stay green for SO long. I can slice and expose to air and 3 hrs later, they’re still green. Normally an avo would be brown or black by then!

      1. Pepperidge Farms brand puff pastry is vegan, but it does have some hydrogenated oils and high fructose corn syrup… Not exactly healthy, but it is vegan.

      1. I’m the shorthand queen. I totes figured that out b/c I use abbreviations like they’re going out of style.

        Glad you likey :)

  59. WOW, these are fantastic! I’m new to puff pastry and can’t believe I waited so long in fear of it :) What a beautiful, unique appetizer…or dinner :)

  60. Love that filling idea–particularly the salsa chutney combo w/ avocado. A little smooth sweet heat. I made some puff pastry appetizer pockets stuffed with a little Brie cheese and hot pepper jelly. They were a hit. I’ll have to try your filling–my husband loves avocado on just about anything!

    1. brie and hot pepper jelly YES…all the way. TJ’s hot pepper jelly that ive posted about so many times is done for the season I fear but next year, I am making these with that in the middle rather than a big brie/pastry spread…mini ones like this.

  61. This is my ideal combo, if I got puff pasty they would probably look something just like this! Lovely pictures too :)

  62. I usually use puff pastry to make samosas because I don’t have a deep fryer. Samosas are ridiculously easy to make. The ones I make are basically a combination of mashed potatoes, cooked peas and carrot pieces, mixed with curry paste (Patak’s brand, about 1 tbsp or so), a bit of ketchup to thin it out, garam masala, tumeric, and additional curry powder if needed. The tumeric stains, so best to be careful with it! It’s really good with apricot jelly as the dip/chutney.

    Your recipe looks so delicious! I think it would also be great with a bit of goat cheese… and dates, because I put dates in my guacamole and so I think it just goes! I’ll have to try this recipe on my boyfriend sometime. :)

  63. Mm – these look and sound so delicious! If you replace the salsa with some chocolate you’ll have a great dessert, too! ^^

  64. I think if I could afford to have a live-in chef at my house, I would definitely hire you to take over my kitchen. These puffs are the bomb dot com! I usually come to your blog for cookie and other dessert ideas, but this time I was pleasantly surprised to find such a tasty savory treat showcased for the day. Woohoo for avocado puff pastries! I’m pretty much convinced that you could shove avocado inside a sock and I would probably try to eat it. Thanks for the great recipe yet again, Averie! Do you think I could substitute a Laughing Cow cheese wedge for the cream cheese? Just a thought

    1. I know, I can check the savory recipe obligation of my to-do list for 2012 now :)

      Thanks for the sweet compliments and yes, goat cheese, no cheese, brie, soy cheese…

      peanut butter, marshmallows…pretty much anything and in most any combo you wanna stuff, go for it!

  65. Oh my, those look fantastic. You know I’ll have to make this sometime. Maybe sub in some goat cheese though. :) Also, I had no idea Trader Joe’s made filo pastry!

    1. I know and the box was 2.99 I think for 2 big sheets. So I made all of this with half the box, $1.50 worth of dough. Can’t beat that!

  66. these pictures are beautiful… and the recipe, more importantly, DELICIOUS! really anything baked in a puff pastry is going to be good with me, but throw some avocado in and that might just put me over the edge!

  67. Holy cow averie!!!! These look incredible! and i’m with you on the no brown corners! I like it crispy with no brown… which is a pain in ze butt to watch over but soooo worth it! =) hehe

    1. I let some of them go 1-2 extra mins b/c my hubs just loves a brown corner so those were for him.