Crispy Feta Cheese Filo Pastry Spirals are insanely delicious! Sprinkle with sesame seeds and bake until golden brown and crispy. Drizzle them with hot honey for a deliciously cheesy treat!

The crispy feta cheese filo pastry spirals your guests will go bonkers for!

Imagine this: butter-basted sheets of filo loaded with a combination of crumbled feta cheese and shredded mozzarella made into a perfect swirl. Then we’ll drizzle more melted butter and bake it in a dish until they’re perfectly flakey and golden.

Ugh! These take me right back to Greece! We had these filo pastry wrapped feta parcels as an appetizer in Mykonos a few years back. They were made with sheep’s milk feta and sprinkled with herbs like fresh thyme. And honestly, I haven’t been able to stop thinking about them. 

Don’t get me wrong, I love Greek dishes like Spinach Puff Pastry inspired by Spanakopita, Baklava, and of course, Saganaki, but when you want something cheesy and delicious, phyllo-wraped feta is honestly the crispiest thing to enjoy.

Can I also say that these remind me of Turkish Börek? I can’t tell you how much cheese stuffed in phyllo dough we had in Turkey. The taste is incredible!

If you’re sensing a theme here, that I travel to eat food, you would be correct in assuming that!

Ingredients for Feta Cheese Filo Pastry:

• Feta Cheese: You can crumble a block of feta for this recipe or purchase crumbled feta. If you buy feta packed in brine, I suggest draining it and letting it dry a bit on a paper towel so that the brine doesn’t cause the delicate sheet of phyllo to tear when you fold it.
• Shredded Mozzarella: Combining the two cheeses adds a different flavor profile. I tried the recipe with feta cheese alone and found it wasn’t as delicious as when I added mozzarella into the mix. Feel free to cut back on some feta and mozzarella and introduce a third (or, dare I say, fourth) type of cheese into the mix.
• Phyllo Pastry: you’ll want to work quickly with filo sheets. I like to use a damp towel to cover the sheets of phyllo dough while rolling. This keeps them from drying out and makes folding a bit easier.
• Butter: You can use both unsalted and salted butter for this recipe. The only caveat is that if your cheese has a lot of salt, I suggest using unsalted butter to curb some of the saltiness. If you’re serving this with honey, salted butter yields better results by balancing the sweetness better.
• Sesame Seeds: These are for sprinkling on top before baking. Feel free to omit the sesame seeds or use black sesame seeds here if that’s what you like!
• Honey: It is completely optional. The phyllo-wrapped feta we had in Greece was always served drizzled with honey. But I somewhat enjoyed the Turkish Börek swirls a bit more, and those never had honey! Also, you can use homemade or store-bought hot honey or regular honey for this recipe.

How to make the most delicious Greek feta cheese in phyllo:

1. Start the prep. Start by preheating the oven and melt the first batch of butter in the microwave. We’ll use this for brushing. In a bowl, combine the crumbled feta and shredded mozzarella and mix as best as you can. Spray your baking dish with cooking spray; alternately, you can line it with parchment paper to keep the rolls from sticking.
2. Fill up the rolls. Lay a sheet of phyllo pastry in front of you on a clean work surface. You’ll want to cover the remaining stack of phyllo sheets with a damp towel to keep them from drying out. Then brush the single sheet of phyllo with melted butter. Buttering the layers helps them bake up extra crispy. Then fold the sheet over in half. Sprinkle with roughly 2-3 tablespoons worth of the cheese mixture. Start rolling the phyllo over the filling until you reach the other end. 
3. Wrap it up. Then twist one side of the phyllo dough together to create a coil. You’ll want to keep twisting until you have a ‘cinnamon roll-like’ wrap. Place this in the prepared baking pan and continue wrapping the remaining phyllo the same way.
4. Bake until golden. Melt the remaining butter in a small bowl. Drizzle or brush the rolls with this. Then sprinkle with the sesame seeds. Cook them in a preheated oven until they’re golden and crispy.
5. Drizzle and serve. Drizzle the rolls with hot honey if you’d like. Doing this while they’re hot out of the oven does cause the rolls to soften slightly, so you may want to drizzle once they are slightly cooled.

If you like this recipe, you might also like:

• Easy Puff Pastry Twists with Za’atar
• Chicken Puff Pastry (Chicken Patties)
• Gruyere, Mushroom, and Caramelized Onion Bites
• My Mom’s Crispy Beef Samosas 
• Most Addicting Sopapilla Cheesecake Bars

Yield: makes 12-14 rolls

Crispy Feta Cheese Filo Pastry Spirals

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Crispy Feta Cheese Filo Pastry Spirals are insanely delicious! Sprinkle with sesame seeds and bake until golden brown and crispy. Drizzle them with hot honey for a deliciously cheesy treat!

Print

Ingredients

• 12 ounces crumbled feta
• 8 ounces shredded mozzarella
• 1 (16-ounce) box phyllo pastry dough, thawed
• 13 tablespoons unsalted butter, divided
• 1 tablespoon sesame seeds, for topping
• hot honey or regular honey, optional

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Melt 10 tablespoons of butter in the microwave until liquid. In a bowl, combine the crumbled feta and shredded mozzarella cheese.
2. BASTE: Lay a sheet of phyllo pastry in front of you on a clean work surface. Cover the remaining stack of phyllo sheets with a damp towel to keep them from drying out. Brush a single sheet with butter. Fold one side of the sheet to create a half sheet.
3. FILL: Sprinkle 2-3 tablespoons worth of cheese mixture one inch from the border of the phyllo sheet. Start by rolling the phyllo over the filling and continue to roll until you reach the other end.
4. WRAP: Twist one side of the phyllo dough to create a coil. Gently but firmly twist the phyllo to create a 'cinnamon roll swirl' and wrap the phyllo (see post photos.) Place the wrapped roll in an 8x12 or 9x13 baking sheet sprayed with cooking spray and lined with parchment paper. Repeat with the remaining phyllo and cheese mixture.
5. BAKE: Melt the remaining 3 tablespoons of butter in the same bowl. Evenly drizzle or brush the butter all over the rolls. Sprinkle with sesame seeds if desired. Bake for 48-56 minutes or until golden and crispy.
6. DRIZZLE: Drizzle the feta spirals with hot honey once they cool slightly, if desired. Serve while they’re still slightly warm!

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 371Total Fat: 30gCarbohydrates: 17gFiber: 1gProtein: 10g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

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This is the recipe for my family’s favorite sweet potato soufflé! We start by making a simple sweet potato mash. Then we loaded it up with eggs, a hint of cinnamon, and vanilla bean paste. Top it with a layer of brown sugar pecan crumble. It is TO DIE FOR!

This is the sweet potato casserole of your dreams!

It starts with a cinnamon and vanilla-scented sweet potato souffle. Don’t worry; you don’t have to boil or bake the sweet potatoes if you don’t want to – canned sweet potatoes work, too! We’ll push them through a ricer or mash them up and load them with melted butter, half and half, cinnamon, vanilla, and eggs. 

But don’t let me forget to tell you about that jump lump streusel on top! I could honestly eat a basket full of that crunchy brown sugar-coated pecans.

Serious question: does your family serve multiple potato dishes at the Thanksgiving table too? Mine needs a mashed sweet potato, preferably in casserole form. But my asiago and roasted garlic and cheddar mashed potatoes also have a clutch hold on them. Especially if I serve them with my homemade gravy. I’m tempted to make scalloped potatoes or my twice-baked potato casserole one of these years, but I know the disappointment that would ensue if we had a table without mashed potatoes!

I know everyone has their favorite side dishes for Thanksgiving, but I have a feeling this one will become a family favorite for you too! 

Ingredients for a homemade sweet potato souffle:

• Sweet Potatoes: We’ll need almost two pounds of sweet potatoes. I like to use the kind with orange flesh so that the casserole has a vibrant orange hue.
• Butter: We’ll use the butter for both the sweet potato portion as well as the crumble topping. Both unsalted butter and salted will work for this recipe. I typically use salted butter to help balance the sweetness of the sweet potato mixture and crumb topping better.
• Half and Half: the half and half adds richness to the dish.
• Maple Syrup: the maple and brown sugar work together to add a bit of sweetness.
• Brown Sugar: we’ll use the brown sugar for both the casserole portion and the topping.
• Cinnamon: adding a pinch gives sweetness to this dessert-inspired casserole.
• Vanilla: you can use both vanilla extract and vanilla bean paste for this recipe. I personally prefer to use bean paste as the flavor is a bit richer, and the specks of vanilla make the casserole even more enjoyable!
• Kosher salt: cuts some of the sweetness from the ingredients.
• Large Eggs: will go into the souffle portion of the sweet potatoes. The protein in the eggs will help keep the souffle from being watery.
• All Purpose Flour: is used for the crumb topping.
• Pecans: we’ll use these for the pecan streusel topping. They add a nice crunch to the casserole.

How to make sweet potato souffle recipe:

1. Start with the sweet potatoes. You’ll want to peel and cube the potatoes first. Then, add them to a large pot and fill it with enough water to cover the potato chunks. Bring them to a boil and cook them until a fork pierces through them without much fork and they are tender! Drain the potatoes, add them to a large mixing bowl, and let them cool a bit.
2. Do all the prep. Position a rack in the center of the oven and preheat the oven if you’re baking the casserole immediately.
3. Mash the potatoes. There are several ways to do this. You can use a hand mixer, a potato masher, or rice them through a ricer. I prefer the ricer, but the other methods work as well. 
4. Making the filling. To the mashed potatoes, add the melted butter, half and half, maple syrup, vanilla, salt, eggs, and mix until they are creamy. Spay a casserole dish with cooking spray. Then, transfer the filling to the baking dish. Now, you can wrap the casserole and pop it into the refrigerator until you’re ready to bake.
5. Top with the pecan streusel topping. In a medium bowl, mix the 1/2 cup flour, brown sugar, and chopped pecans. Melt the butter in a small bowl and pour this over the ingredients. I like to use a fork to fluff the topping until the butter and flour cling to the sugar and pecans mixture. Sprinkle this all over the casserole/
6. Bake and serve. Bake the souffle in a 350ºF oven until the casserole is golden brown. Let cool for several minutes before serving.

Other Thanksgiving side dishes:

• Garlic Butter Roasted Brussels Sprouts
• Herb Roasted Thanksgiving Turkey
• Even Better Jiffy Corn Casserole
• Cheesy Cheddar Broccoli Pasta
• Best Herb Stuffing 

Other sweet potato recipes:

• How to Make Roasted Sweet Potatoes
• Sweet Potato Casserole with Crunchy Topping
• Homemade Sweet Potato Mash
• Autumn Crisp Apple Sweet Potato Salad
• Winter Detox Moroccan Lentil Sweet Potato Soup

Yield: serves 10-12

My Family's Favorite Sweet Potato Souffle

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

This is the recipe for my family's favorite sweet potato soufflé! We start by making a simple sweet potato mash. Then we loaded it up with eggs, a hint of cinnamon, and vanilla bean paste. Top it with a layer of brown sugar pecan crumble. It is TO DIE FOR!

Print

Ingredients

• 4 large (~1 ¾ pounds) sweet potatoes
• 4 tablespoons salted butter, melted
• ½ cup half and half
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• ⅛ teaspoon cinnamon
• 2 teaspoons vanilla bean paste (or extract)
• ½ teaspoon kosher salt
• 2 large eggs

Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 cup chopped pecans
• 4 tablespoons salted butter, melted

Instructions

1. SWEET POTATOES: Peel and cube the potatoes into 2-inch chunks. Add the diced potatoes to a large pot. Fill with water to cover the potatoes by 2 inches. Add a couple of teaspoons of kosher salt. Bring the potatoes to a boil over high heat until the potatoes easily pierce with a knife and are tender; about 18-22 minutes. Drain and let the potatoes cool to room temperature.
2. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF if you’re baking the soufflé immediately.
3. FILLING: In a large bowl, mash the potatoes with a potato masher, or you can rice them through a ricer. Then add the butter, half and half, maple syrup, vanilla bean paste, kosher salt, and eggs.
4. DISH IT OUT: Transfer the prepared soufflé to an 8x12 baking dish and sprayed with cooking spray. You can also cover and refrigerate the soufflé for up to 1 day and then bake the day of.
5. TOP IT OFF: In a bowl, combine the flour, brown sugar, and chopped pecans. Pour the melted butter over the other ingredients and use a fork to fluff them until everything is moistened. Sprinkle this over the casserole.
6. BAKE: Bake the soufflé in a preheated oven for 28-32 minutes or until golden brown on top. Serve warm.

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Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 274Total Fat: 16gCarbohydrates: 30gFiber: 2gProtein: 4g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

An even better version of the traditional Jiffy Corn Casserole! We’re swapping out one ingredient and making the best corn casserole your family has ever had! It’s got sweetness from the corn, cheesiness, and so much more!

Not another corn casserole recipe!

Oh, but it is. And it’s an even better version of the traditional Jiffy corn casserole because we’re introducing a new player to the game. And this one makes everything 10x better. 

I know what you’re thinking… she’s going to add cheddar cheese to the mix and think she reinvented the wheel. But no, that’s not it! Meet the Jiffy Corn Casserole with a puck of Boursin cheese.

Don’t worry! It’s still loaded with all the corn kernels and creamed corn you love, but we’ll swap out some of the sour cream with a puck of room-temperature Boursin…

And I’m willing to bet your family is going to love it as much as mine.

I’m not kidding. A couple of Thanksgivings ago, I ran short of sour cream. I don’t know how it happened, but it did. And when I looked in the fridge to find something to substitute for this holiday staple, it came down to mayonnaise, Boursin, or Greek yogurt. I opted for Boursin because, well, it’s Boursin. 

And guess what? Best thing that’s ever happened to a box of Jiffy corn muffin mix.

Bake it all up in a casserole dish and just watch how quickly this becomes the new favorite Thanksgiving side dish. I wouldn’t be surprised if you get requests to make this corn souffle for Christmas dinners too!

Ingredients for a Jiffy Corn Casserole Recipe

• Jiffy Mix: This one is pretty self-explanatory! The cornbread mix typically contains ingredients like cornmeal, flour, and baking powder, amongst other ingredients and preservatives. A heads up for my vegetarian friends, be sure to get the box that’s marked vegetarian. Regular jiffy corn mix has some ingredients in it that makes it not vegetarian-friendly!
• Eggs: You’ll need a couple of eggs for this recipe. We’ll add them with all the wet ingredients. They add texture and stability to this savory, yet sweet casserole.
• Melted Butter: I like to use salted butter to help better balance the sweet and saltiness of this casserole. For a sweeter casserole, I do suggest you opt for salt-free or unsalted butter.
• Sour Cream: We’ll still add some to our casserole, but we’ll opt for ⅓ cup instead of the traditional recipe.
• Garlic and Herb cheese: You’ll need one 5.3 ounce puck of garlic and herb cheese. I prefer to use Boursin for this recipe as that’s what I’ve done for the last couple of Thanksgivings. You can swap this for other types of garlic and fine herb cheeses, but be sure that the texture is similar to that of gournay cheese.
• Whole Kernel Corn: I stick to the theme of canned ingredients here because canned corn and creamed corn and both pantry staples for me. You could also defrost sweet corn kernels and use those here instead if you prefer.
• Canned Creamed Corn: Creamed corn is made by combining pieces of whole corn kernels with milky mixture from immature pulped corn kernels scraped off the cob. You can typically find this ingredient next to canned corn in most grocery stores.
• Cooking Spray: You’ll want to use either butter or cooking spray to grease the baking dish with before we pour in the shuffle batter.

Homemade Cornbread Casserole Recipe

1. Prep the dish and the oven. Start by preheating the oven to 350ºF. Spray a square baking dish with cooking spray and set it aside for now.
2. Melt the butter. Grab a large microwave-safe mixing bowl and melt the butter. You want to let the butter cool to room temperature before proceeding. Otherwise, you run the risk of scrambling the eggs. Once the butter is cooled, stir in the Boursin cheese until it melts into the butter.
3. Add all the remaining wet ingredients. Then add the drained corn kernels, creamed corn, sour cream, and eggs and mix until everything is combined.
4. Add the dry cornmeal. Fold in the corn muffin mix and stir until it’s just combined. Don’t overmix this.
5. Bake until golden. Pour the batter into the prepared baking dish. Bake the casserole until the center springs back, and you have no wet batter when you test the center with a toothpick. Let the casserole cool for several minutes before serving. It’s such an easy. side dish recipe!
6. Storing. Store the leftovers in the refrigerator or freeze them according to the directions below.

If you like this recipe, you might also like:

• Green Bean Casserole
• Homemade Herb Butter Turkey
• Spoon Bread Casserole (aka Corn Pudding)
• Sweet Potato Casserole
• Ground Beef Skillet Chili with Cornbread Crust

Yield: serves 8-9

Even Better Jiffy Corn Casserole

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

An even better version of the traditional Jiffy Corn Casserole! We're swapping out one ingredient and making the best corn casserole your family has ever had! It's got sweetness from the corn, cheesiness, and so much more!

Print

Ingredients

• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 2 large eggs, room temp
• ½ cup salted butter, melted
• 1 (5.2 ounce) garlic and herb cheese puck (such as Boursin)
• ⅓ cup sour cream, room temp
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can creamed corn
• Cooking spray, for the dish

Instructions

1. PREP: Preheat the oven to 350ºF. Spray an 8x8 baking dish with cooking spray; set aside now.
2. MELT: In a microwave-safe bowl, melt the butter. Allow the butter to cool to room temperature. Stir in the Boursin until it melts into the butter.
3. WET INGREDIENTS: Add the drained corn kernels, creamed corn, sour cream, and eggs and mix until combined.
4. MIX: Then add the corn muffin mix and stir until just mixed. Don’t over-mix it!
5. BAKE: Pour the batter into the prepared baking dish and bake for 50-60 minutes or until the center springs back with no wet batter when tested with a toothpick.. Let cool for several minutes before serving.

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Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Creamy, Cheesy Cheddar Broccoli Pasta is the perfect side of the main dish for any meal! It’s cheddar cheese sauce loaded with al dente shells and tender, chopped broccoli florets, and it is glorious!

Call it a side or a main dish.

These cheddar broccoli pasta shells are honestly the perfect side to any meal. Whether you’re planning your Thanksgiving menu or looking for something quick to make for the whole family on a random Tuesday night, broccoli and cheddar shells totally fit the bill.

What I love most about this recipe is that it comes together in one pot! So we’ll boil the pasta, then add the broccoli to the same water. Drain everything and then make the golden brown cheese sauce in the same saucepan before we toss it all together in the most decadent and delicious cheese sauce. 

Would this work with your Thanksgiving turkey? YES. 

Would this work with sauteed garlic butter chicken? YES. 

Would this work with steak and shrimp? YES. 

Could you make a meal out of this with a salad? 100% YES.

It’s honestly the yummiest, most versatile dinner recipe loaded with veggies, creamy cheese sauce, al dente noodles, and all the comfort one wants from a broccoli and cheese dish! It’s mostly pantry staple ingredients and, honestly, even better than Panera’s broccoli cheddar mac and cheese.

Ingredients for cheddar broccoli pasta:

• Pasta: I like to use shells for this recipe, but you could use any pasta shape you like.
• Broccoli florets: I like to grab a bag of florets from the store that I just break down to make them roughly the same size as the shells.
• Butter: We’ll use the butter to make a roux with the flour. 
• Flour: We’ll use less flour so that it doesn’t affect the cheese sauce’s texture but still aids in thickening it.
• Half and Half: This is typically sold in the United States and is a 50:50 ratio of whole milk and heavy whipping cream. You can make your own half and half or use storebought.
• Cream Cheese: this ingredient aids in thickening the sauce further. I prefer to thicken the recipe with more cream cheese than flour because cream cheese doesn’t produce a gloopy sauce mixture.
• Chicken Bouillon: A sprinkle of granulated chicken bouillon adds so much flavor to the cheese mixture. The cheese flavor wouldn’t be as concentrated if we used liquid chicken broth. So I like using the granulated variety or a crumbled bouillon cube.
• Seasonings: This is my favorite blend for broccoli and shells. I use a smidge of ground nutmeg, some white pepper, and mustard powder. These ingredients work beautifully with cheddar cheese and add the best taste to the cheddar broccoli shells.
• Cheese: Feel free to play around with the cheese. I typically use a good medium cheddar, but this recipe would work with sharp cheddar cheese, gruyere, or even a handful of parmesan cheese and Swiss. If you aim to get that beautiful yellow hue, use more cheddar cheese and less of the other ones. Remember that it’s best to use freshly grated cheese for the best melty sauce.

How to make Panera’s broccoli cheddar mac and cheese:

1. Start with the pasta. You want to bring a large pot of water to boil. When boiling, salt the water generously so the pasta has plenty of flavor. Then add the pasta and cook for 30-60 seconds less than package directions. When the timer goes off, add the broccoli and boil in the pasta water. Be sure to save a cup of pasta water so that you can add it to the cheese sauce later as needed. Drain the broccoli and pasta and set aside for later.
2. Make the roux. Melt the butter in the same pot over medium heat. Then add the flour and whisk, and cook the flour until lightly golden and toasty. 
3. Make the sauce. Add half and half to the flour mixture and continue to whisk. Add the cream cheese and whisk it in. It will slowly heat through and melt into the sauce. Season with the bouillon, nutmeg, white pepper, and mustard.
4. Adding in the cheese. When a bubble or two starts appearing on the surface of the sauce, turn off the burner. Slowly stir in the cheese, a little at a time, until it melts completely before adding in the next batch. This allows the cheese to melt, and you get the most luxurious sauce. 
5. Finish and serve. Once all of the cheese has been incorporated. add the pasta and broccoli. Add a small splash of pasta water if the sauce is thick. You can make it a bit soupy if you like it, like SpaghettiOs or a broccoli and cheddar soup. This would also be a good time to add other veggies like peas or steamed and squeezed spinach if you want to make this more veggie-loaded. Taste and adjust with salt as needed. Serve this warm!

If you like this recipe, you might also like:

• Keto Broccoli Cheese Soup
• Gruyere Mac and Cheese with French Onion Crust
• 5-Ingredient Mac and Cheese
• Creamy Lemon Garlic Pasta (Pasta al Limone)
• Garlic Parmesan Orzo Risotto

Yield: Serves 8

Cheesy Cheddar Broccoli Pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Creamy, Cheesy Cheddar Broccoli Pasta is the perfect side of the main dish for any meal! It's cheddar cheese sauce loaded with al dente shells and tender, chopped broccoli florets, and it is glorious!

Print

Ingredients

• ~2 cups broccoli florets, cut into small pieces
• 16 ounces medium pasta shells
• 3 tablespoons unsalted butter
• 1 tablespoon flour
• 2½ cups half and half (see notes)
• ⅓ cup softened cream cheese
• ½ teaspoon granulated chicken buillion (or ½ bouillon cube, crumbled)
• ⅛ teaspoon grated nutmeg
• ¼ teaspoon white pepper AND mustard powder
• 16 ounces freshly grated cheddar cheese (medium or sharp)

Instructions

1. PASTA: Bring a large pot of water to boil. When boiling, salt the water generously. Add pasta and boil according to package directions, adding the broccoli to the water during the last 1 minute of cooking. Reserve 1 cup of pasta water before draining. Drain the broccoli/pasta and set aside for now.
2. ROUX: Melt the butter in a saucepan over medium heat. Add flour and whisk to combine, cooking the flour for 1-2 minutes or until it smells buttery and browns just a bit.
3. SAUCE: Slowly stream in the half and half as you whisk the roux. Continue doing so until all of the liquid is added to the roux. Add the cream cheese and continue to whisk until lump-free—season with bullion, nutmeg, white pepper, and mustard powder.
4. CHEESE: Turn off the burner. Add roughly ½ cup of cheese at a time and slowly stir it into the sauce so that it melts. Be patient; this requires quite a bit of stirring.
5. FINISH: Once the cheese is combined, add pasta and broccoli to the cheese sauce and stir. Heat the pot over low heat as you stir. Add a small splash of pasta water if the sauce is too thick. Taste and adjust with salt as needed. Serve warm.

Notes

• Half and Half: Half and half is a product sold in the US, which is a 50:50 combo of whole milk and heavy whipping cream use 1¼ cup of each if you can't find half and half.

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Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Learn how to make crostini at home with this simple, 3-ingredient recipe! These crisp, golden little toasts are perfect to serve alongside your favorite party dips, appetizers, or on a cheeseboard!

Crispy, golden bread!

Today I want to show you how to make crostini – one of the easiest, 3-ingredient recipes that elevate any and everything you serve it with.

I mean, at this stage of life, most people can combine a few ingredients and make a dip, but when you say you made homemade crostini to pair with your dip, you automatically earn brownie points.

Crostini? You made crostini? 

Honestly, it’s a lot fancier sounding than the amount of energy required to put it together. And if there’s anything we love, it’s a recipe that sounds fancy but requires minimum work! All you need to do is slice up a store-bought baguette or ciabatta baton and pop it on a sheet pan. Drizzle with olive oil and sprinkle with flakey sea salt. If you want to get really fancy, bust out a little smoked sea salt or rub with a cut clove of garlic when the crostini is hot out of the oven. 

The prep time on these is minimal, but the results are amazing!

Instructions for How to make Crostini

1. Prep first. Start by preheating the oven and lining a large baking sheet with parchment paper. You can easily fit 18-22 slices on a large baking sheet, but if you’re making more, you’ll need multiple sheet pans.
2. Slice. It’s important to slice the baguette into even slices so that all of the bread toasts in roughly the same amount of time. Drizzle or brush both sides of the bread with olive oil. A pastry brush works best for this. Then, sprinkle with flaked sea salt. If you’re feeling fancy, smoked flakey salt is delicious for this.
3. Bake until golden. Arrange the slices on the baking sheet in a single layer. The cook time on these will vary based on how thick your slices are. I usually slice them about ½-inch in thickness, and they take about 8-11 minutes that way. But keep a close eye on them. If you sliced them slightly thinner, they may be done sooner. I estimate about 6-9 minutes. Feel free to rub them with a cut clove of garlic when they’re hot out of the oven for more garlicky goodness!

Best Tips for Homemade Crostini

• Use olive oil, but not extra virgin. No need to splurge on EVOO. This recipe works best with regular olive oil as it has a higher smoke point than extra virgin olive oil.
• Use good quality bread. You can use a variety of bread, but make sure it’s good quality. You can use a french baguette, a rustic Italian bread, or even an artisan ciabatta baton. 
• A serrated knife makes better slices. A bread knife is made for this job! It will easily slice through the bread in uniform slices. Apply even pressure when slicing so that the bread isn’t concave in the center. It’ll cook much faster in the middle and leave the edges pale, and you don’t want that!
• Make even slices so that they all bake in the oven evenly. I like to do ½-inch thick. slices. It’s the perfect amount of bread for topping!
• Cut the bread on the diagonal this gives you more surface area for toppings!
• You don’t have to use stale bread. Crostini can be made with fresh or stale bread. For stale bread, you’ll need to bake the crostini for a minute or two less than fresh bread.
• For the best flavor, rub with garlic. If you’re serving this with a savory dip or appetizer, rubbing a cut clove of garlic on the crostini right when it’s hot out of the oven gives it a delicious flavor! This is what I do when I’m making bruschetta, and it works for all sorts of dips too!

What to serve with crostini

Top crostini with homemade dips:

• Baked Goat Cheese Dip
• Herb Garlic Baked Brie
• Extra Smooth Hummus
• Hot Spinach Artichoke Dip
• Jammy Hot Onion Dip
• Tomato Fresh Basil Bruschetta (drizzle with balsamic glaze!)
• Philly Cheesesteak Dip
• Hot Chipotle Shrimp Corn Dip
• Smoked Salmon Goat Chees Bruschetta

Other serving ideas:

• As cheese toasts with tomato basil soup
• As a vehicle to scoop up a festive salad
• Wildflower honey or hot honey
• Strawberry preserves (or others)
• Olive Tapenade
• Hot Honey Cheese Balls
• Sliced fruit
• Seafood salad (or shrimp salad)
• Roasted vegetables in whipped yogurt sauce
• With whipped ricotta and pistachio
• Herbed cream cheese
• With marinated mozzarella and tomato salad

Yield: 18-22 pieces

How to Make Crostini

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Learn how to make crostini at home with this simple, 3-ingredient recipe! These crisp, golden little toasts are perfect to serve alongside your favorite party dips, appetizers, or on a cheeseboard!

Print

Ingredients

• baguette (french-style or ciabatta)
• 3-4 tablespoons olive oil, for brushing
• Flaky sea salt, for sprinkling
• 1-2 clove garlic, optional

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Line a large baking sheet with parchment.
2. SLICE: Slice the baguette on the diagonal (this gives it more surface area for toppings!) just shy of ½-inch thick slices. You can also slice them thinner but they will bake quicker (see notes.) Drizzle or brush both sides of the bread slices with olive, and sprinkle with sea salt.
3. BAKE: Arrange the slices on the parchment paper in a single layer and bake for 8-11 minutes or until crispy and golden. Store leftover crostini in an airtight container for a couple of days.

Notes

• Storage: Keep leftover crostini in an airtight container at room temperature. Use within two days!
• Slices: You can slice the bread thinner than suggested if you’d like. But make sure to keep a close eye on the crostini as it will cook in closer to 6-9 minutes.

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Golden and bubbly hot caramelized onion dip. The sweet, jammy caramelized onions combined with four different types of cheeses makes the most delicious dip! Caramelize the onions in a pan and then let everything cook together in the slow cooker or the oven. Top it with a little shredded gruyere, and the crowd will go WILD!

Hot caramelized onion dip comin’ attacha! Open wide!

This is undoubtedly my most requested dip recipe from family and friends. 

And it’s easy to see why. Golden caramelized onions that I left hanging around on the stove until they were just tender and golden brown. Then comes all the creamy elements of the dip that we literally stir together in our slow cooker and pop a lid on. That’s it. 

Crunchy bread, hot dip, sweet onions, and all the creaminess. It’s perfection.

It’s pretty safe to say I have a borderline inappropriate relationship with party foods. Not in the sense that I want to eat all of them at once by myself in a closet somewhere. But in the way that I want to make them every time someone comes over. And not just make them, make them the main meal. Forget dinner; let’s pig out on hot caramelized onion dip, firecracker meatballs, pastry swirls, and hot honey cheese balls instead. That’s totally normal, right? 

I digress, but this dip would undoubtedly be the star of the show if you served it at a Christmas party or for New Years Eve or even a housewarming or for book club! Trust me, it was the first thing to disappear at our last housewarming party!

My task for you —

Make this dip.
Serve this dip.
Make everyone happy.

It’s that simple.

Ingredients for hot caramelized onion dip:

• Onions: I like to use yellowonions for this recipe that I slice very thinly and saute. You can also use sweet onions and cut back on the sugar if you want them to melt right into the dip. I like the little laces of onion strings, so I opt for yellowonions for this recipe.
• Butter and Oil: A small knob of butter and a glug of oil help caramelize and sweat down the onions in a cast iron skillet.
• Seasonings and Herbs: You’ll need some fresh thyme, onion powder, black pepper, and red pepper flakes for this recipe. All of these ingredients are added to enhance the other recipes in this dip.
• Granulated Sugar: Helps develop a little more color on the onions and makes the sweetness of the onions more promenient.
• Balsamic Vinegar: Is my secret ingredient to caramelized onions. The acid from the vinegar helps balance the sweetness and it just cuts through some of the richness from the creamier onion dip ingredients.
• Garlic: no explanation needed here! Adds just a hint of garlicky flavor.
• Cheeses: You’ll need cream cheese, parmesan cheese, diced brie, and shredded gruyere cheese. I’ve made this dip a ton over the years, so if you aren’t a fan of brie or want to make the dip a little lighter, feel free to swap the brie for another 4 ounces of cream cheese.
• Sour Cream: Adds creaminess to the dip. I don’t suggest swapping this with greek yogurt!
• Mayonnaise: Just like my hot spinach and artichoke dip, the sour cream and mayo are the creamy elements that make the base of this dip.
• Milk: Helps thin out all the other ingredients a little bit!
• Serving suggestions: Use chips, a slice dup baguette to make crostini, bagel chips would be a fine choice too!

How to make golden bubbly caramelized onion dip

1. Start with the onions. Add the butter and oil to a cast iron pan and heat over medium heat. When the butter melts, sweat the onions for a few minutes until they start to shrink back. Then season the onion mixture with thyme, sugar, and kosher salt. Cook the onions for 25-40 minutes or until they are a deep golden brown color. If you think they’re done, give them another few minutes to make sure! This is the step that adds most of the flavor – so take your time here! Then season with balsamic and cook for a few seconds before removing the onions from the heat.
2.  Cook it in the slow cooker.Fold together all the ingredients except the brie and the gruyere in the bowl of a slow cooker sprayed with cooking spray. This makes clean up much, much easier. Cook this for 2 hours, then stir in the brie and top with the shredded gruyere. Cover and cook for another 20-25 minutes or until the gruyere on top melts. Keep it mind, the gruyere in the slow cooker won’t get bubbly and golden. But I’ve included ways to do that in the oven.
3. Or bake it in the oven. Once you’ve caramelized the onions, combine all of the remaining dip ingredients in a medium bowl except for the shredded. gruyere. Dump the dip into a baking dish sprayed with cookign spray and bake in the oven for 45-50 minutes or until all the dip heats and cooks through. Broil for the last 30-60 seconds until the gruyere is golden and bubbly.

If you like this recipe, you might also like:

• French’s Style Onion Dip
• Gruyere Mushroom and Caramelized Onion Bites
• French Onion Chicken Meatballs
• ​Caramelized Onion French Toast Strata
• White Cheddar Caramelized Onion BurgerSaveSaveSaveSave

Original Recipe shared Dec 2015. Updated with new image, post, and updated recipe instructions Dec 2022.

Yield: serves 10-12

Jammy Hot Caramelized Onion Dip with Gruyere

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Golden and bubbly hot caramelized onion dip. The sweet, jammy caramelized onions combined with four different types of cheeses makes the most delicious dip! Caramelize the onions in a pan and then let everything cook together in the slow cooker or the oven. Top it with a little shredded gruyere, and the crowd will go WILD!

Print

Ingredients

• 2 large onions, halved and thinly sliced
• 1 tablespoon EACH: butter AND oil (such as avocado)
• ½ teaspoon EACH: fresh thyme AND onion powder
• 2 teaspoons granulated sugar
• 1½ teaspoon balsamic vinegar
• 4 ounces cream cheese, softened
• ½ cup EACH: sour cream AND mayonnaise
• ¾ cup milk
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• ¼ cup grated parmesan cheese
• 4 ounces of brie, diced (see notes for sub)
• 1 cup shredded gruyere (see notes for sub)
• prepared crostini, for serving

Instructions

1. CARAMELIZE: Heat the oil and butter in a large cast iron skillet over medium heat. Add the onions and let sauté for 5 minutes, stirring frequently. Add the thyme, sugar, and ¼ teaspoon kosher salt and continue to cook for a minimum of 25 and up to 45 minutes on medium-low heat. Stir the onions every 5 minutes so they caramelize evenly. If, at any point, the onions are caramelizing too fast, turn the heat down to low. When the onions are soft and golden, add the balsamic, and allow the onions to soak it in. Remove from heat.
2. TOSS IT IN: Spray the inside of your slow cooker with cooking spray to keep the dip from sticking. Add the onions and all the remaining ingredients except the brie and gruyère to the slow cooker.
3. SLOW COOK: Cover and cook for 2 hours on the high setting. Check and stir once or twice, if possible. Add diced brie cheese and stir to combine. Top with shredded Gruyère, cover, and continue cooking for another 20-25 minutes or until the Gruyère melts. Keep in mind, the cheese won’t form a brown crust in the slow cooker. It will melt and become stringy, though. See below for broiling instructions.
4. BUBBLY TOP: For a bubbly top, add the brie and cook in the slow cooker for 20 minutes. Then transfer the dip to a 2-quart baking dish sprayed with cooking spray. Top with Gruyère and let the cheese melt under the broiler for a few minutes. Serve warm with crostini slices or crackers.
5. OR OVEN: Complete step 1. Add all the ingredients except the gruyere to a bowl and stir to combine. Dump the ingredients out into a 2-quart baking dish. Top with the shredded gruyere and bake in an oven preheated to 375ºF for 45-50 minutes. Check the dip to ensure it’s not browning too much at any point. Broil for the last 45-60 seconds to get that golden crust on top!

Notes

* The recipe can easily be doubled in a 3-quart slow cooker or tripled in a large-sized crockpot. Cooking time may vary for larger batches.
* caramelized onions: can be done up to 48 hours in advance.
* gruyere: can be replaced with shredded white cheddar or provolone cheese for a more economical option!
* brie: can be replaced with another 4 ounces of cream cheese.
* make ahead: cook the dip without the gruyere in the slow cooker. Transfer to a baking dish, cover it, and refrigerate for up to 48 hours before serving. Remove from the refrigerator 1 hour before baking. Top with gruyere and bake at 350ºF covered for30-40 minutes or until everything heats through and the cheese on top melts.

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This easy and festive pear and walnut salad is perfect for the fall and winter! Use your favorite greens, and top them with slices of pears, pomegranate arils, toasted walnuts, and crumbled gorgonzola cheese. Drizzle in my homemade ginger honey vinaigrette.

Talk about a festive salad!

This pear and walnut salad is *almost* too pretty to eat.

It boasts delicious, delicate flavors of pears that pear (can’t pass up a good pun) beautifully with the homemade ginger honey vinaigrette. The sweet and tart pomegranate arils add a little complexity to the salad with lots of crunch from the walnuts. The ginger honey vinaigrette is what ties this whole thing together. It’s a little hot from the fresh ginger and the shake of cayenne, but it’s also sweet with the honey and nutty from the splash of sesame oil wait until you taste it all together.

Pear and walnut salad is the type of salad you make to impress people. It’s the kind of salad that gives off the impression that you know what you’re doing in the kitchen, even if you’re a novice cook.

This is one colorful appetizer for any holiday meal and the perfect side dish to serve with a simple roast chicken and some garlicky roasted potatoes. And speaking of chicken, you could easily shred up a rotisserie chicken and add it to this salad to make it a complete meal with lots of protein if you need a light lunch.

Ingredients for pear and walnut salad:

• Greens: feel free to use baby spinach, arugula, or a spring mix here. The base of the salad is totally up to you! Shredded brussels sprouts with some curly kale would be equally delicious. Arugula is also called rocket for my friends across the pond!
• Walnuts: I usually keep a bulk of walnut halves in the freezer (they stay fresher that way!) When you’re ready to make this salad, just dry toast them in a skillet for a few minutes and give them a rough chop before tossing them on top of the salad.
• Gorgonzola: is an earthy cheese that pairs well with the delicate fruit in this salad. If you like blue cheese, which has a more robust flavor than Gorgonzola, feel free to make the swap here. If you aren’t a fan of Gorgonzola or blue cheese in general, feel free to use goat cheese or feta cheese if you’d like.
• Pears: I like to use a crisp bartlett pear or a red pear for this recipe. You can use bosc pears or any other variety you like to eat!
• Pomegranate seeds: Add a natural crunch alongside the walnuts. They’re sweet little arils that burst in your mouth when you bite into them, and they make this a delicious winter salad.
• Olive Oil: I use olive oil as the vinaigrette base here. You’ll also need a splash of toasted sesame oil. You won’t be able to pick the sesame oil out, but it does enhance all the other flavors in the recipe.
• Apple Cider Vinegar: This is the vinegar portion of the vinaigrette. It adds the perfect tang to the recipe. You can also swap this for white wine vinegar and omit the sesame oil if you want a more delicate dressing.
• Dijon Mustard: Help emulsify the dressing.
• Fresh Ginger: adds freshness and a little heat to the dressing. It also has immune-boosting properties, so it’s great to consume raw in the form of a dressing!
• Honey: Adds sweetness and tames down the heat from the ginger a bit. I prefer this recipe with honey, but vegan friends, you can swap the honey for agave or maple syrup if you’d like.
• Seasonings: You’ll need a dash of cayenne, kosher salt, and black pepper.

How to make a killer pear salad

1. Toast the walnuts. Start by adding the walnuts to a dry skillet over medium heat. You don’t need to add any oil. Allow the walnuts to toast for a minute, then toss with the handle or using a wooden spoon. Continue for another few minutes or until the nuts are fragrant and slightly deeper in color. Remove them to a cutting board and let them cool before giving them a rough chop.
2. Make the dressing. Add the extra virgin olive oil, sesame oil, vinegar, Dijon, honey ginger, cayenne, salt, and pepper to a glass jar, top with a lid, and shake until combined. You can also whisk the dressing if you prefer.
3. Toss the salad. Arrange the arugula in a large salad bowl or a platter. Top with ripe pears and pomegranate arils, and toss with half of the dressing. See if the greens need any more by tasting. Adjust with more dressing as you prefer. Then, top the pear and walnut salad with crumbled Gorgonzola and chopped walnuts.

If you like this salad, you might also like:

• Shaved Brussels Sprout Salad with Apples, Manchego, and Pomegranate
• Honeycrisp Kale Apple Salad with Parmesan Vinaigrette
• Crunchy Parmesan Kale Caesar Salad
• Crisp Apple Sweet Potato Salad
• Broccoli Salad with Creamy Poppyseed Dressing

Yield: Serves 4 as a main or 6 as a side

Winter Crisp Pear and Walnut Salad with Gorgonzola

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

This easy and festive pear and walnut salad is perfect for the fall and winter! Use your favorite greens, and top them with slices of pears, pomegranate arils, toasted walnuts, and crumbled gorgonzola cheese. Drizzle in my homemade ginger honey vinaigrette.

Print

Ingredients

Pear and Walnut Salad:

• ½ cup walnut halves
• 5 ounces arugula (baby spinach or spring mix)
• ½ cup crumbled Gorgonzola (or bleu cheese)
• 1½ large pear, thinly sliced (such as red, bosc, or bartlett)
• ½ cup pomegranate arils (or dried cranberries/cherries)

Ginger Honey Vinaigrette:

• ⅓ cup olive oil
• 2 teaspoons toasted sesame oil
• 1 tablespoon honey (plus more)
• 1 tablespoon fresh ginger, grated or minced
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt + black pepper
• Pinch of cayenne

Instructions

1. WALNUTS: Add the walnuts to a dry skillet over medium heat. Don’t add any oil. Allow the walnuts to toast for 1 minute, then toss with a wooden spoon. Continue for another 3-4 minutes or until the nuts are fragrant and a slightly deeper color. Remove from a skillet to a cutting board and give them a rough chop; set aside.
2. DRESSING: Combine the ingredients for the dressing in a glass jar with a tight-fitting lid. Add a pinch of kosher salt and black pepper. Taste and adjust with more seasonings or honey as desired.
3. SALAD: Arrange the arugula in a large bowl or on a platter, top with pear slices, and pomegranate arils. Toss with half of the dressing. Taste and adjust with more dressing as desired. Top with gorgonzola and toasted walnuts, and serve.

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Easy Puff Pastry Twists shaped into buns and topped with sesame seeds! These little swirls are perfect to make ahead as an appetizer for parties! They’re loaded with a za’atar herb filling and topped with sesame seeds. Trust me, these are sure to be a hit!

Aren’t these the cutest little appetizers you’ve ever seen?

And the best part is that they look a whole lot fancier and harder to make than they are! 

We start with a sheet of puff pastry, so there’s no knead to make your own dough. Then we’ll roll each sheet of puff pastry and spread it with a mixture of olive oil and za’atar. Folding it over and cutting it into strips and twisting the ends to create that perfect swirl pattern. If you can make puff pastry cheese straws, you can make this. All we do is take it a step further and create a swirl with the strips to create a spiral bun!

They’re a bit unexpected. When you bite into them, they’re buttery, flakey with layers of golden brown pastry. The filling is both herby and slightly tart from the sumac. And they look like you’ve purchased them from a fancy bakery! But no one needs to know that it’s just 6 ingredients and how easy they are to make. 

How great would these be for parties on their own or as decor for a cheese board?

Ingredients for puff pastry twists

• 2 Sheets Puff Pastry Dough: I like to purchase all butter puff pastry if possible. I love the pastry sheets from Trader Joe’s and often stash them in the freezer for quick appetizers and desserts. You can also use other brands of puff pastry. Just be sure to follow the directions on the packaging on how to defrost them before preparing. They typically need a few hours on the counter or thawing in the refrigerator overnight.
• Za’atar Seasoning: Za’atar is a seasoning dried herb blend made with ingredients like thyme, sumac, cumin, red pepper flakes, and sesame seeds. It’s a blend that’s now easily available in many mainstream grocery stores. I usually buy mine from a middle eastern grocery store that makes it fresh in house, but don’t worry, I’m also working on a recipe!
• Olive Oil: You’ll want to use a good quality olive oil for this recipe. We’ll mix the za’atar and olive oil together to create a thick paste that we’ll dollop and spread on the puff pastry before slicing the pastry sheet and creating the twist.
• Flour + kosher salt: You’ll need some flour to roll out the puff pastry sheets with a rolling pin. I also like to add a sprinkle of kosher salt to the za’atar seasoning blend because mine didn’t contain any sodium. Feel free to also add a dash of cayenne or Aleppo pepper if you like things a little spicy!
• An egg: We’ll create an egg wash with a teaspoon of water and brush this on top of the pastry twists so that they bake up nice and golden in the oven.
• Sesame Seeds: I like to sprinkle the tops with additional sesame seeds because it looks so inviting that way! This is optional though, it’s really just for decor!

Instructions on how to make puff pastry twists

1. Prep first. Start by lining your baking sheets with parchment paper. You can do this on two small sheet pans in batches or on a half sheet pan. Preheat the oven as well.
2. Roll it out. On a lightly floured work surface, unwrap the pastry sheet. Dust the top with flour and gently roll out the puff pastry with a rolling pin to approximately a 10×13 inch rectangle.
3. Make the topping. In a small bowl, combine the za’atar and the olive oil. Spread this on half of the puff pastry sheet gently with a spreading knife. Then fold the side without za’atar over the side with za’atar. Turn the puff pastry so that the it faces you lengthwise. And cut into strips using a pizza cutter. You’ll repeat the same steps with the second sheet of puff pastry.
4. Twists. Cut each sheet into 6 pieces creating long strands. Grab the two ends and of the piece and twist them in opposite directions to create a twist. Keep twisting. Then place one end on a lightly floured surface and swirl the twist around create the knot. Tuck the end under the created spiral.
5. Bake them until golden. Brush the tops of the swirls with a combination of water and a beaten egg. Sprinkle with sesame seeds if desired. I like to refrigerate the baking sheet for at least 20 minutes here so that the butter layers in the puff pastry solidify again and so that the puff pastry rises better. Then bake them until golden brown.

If you like this recipe, you might also like:

• Gruyere Caramelized Onion Pastry Bites
• Hot Honey Cranberry Goat Cheese Balls
• Lebanese Meat Pies (Sfeehas)
• Cranberry Brie in Puff Pastry
• Greek Spinach Puffs

Yield: 12 pieces

Easy Puff Pastry Twists with Za'atar

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour

Easy Puff Pastry Twists shaped into buns and topped with sesame seeds! These little swirls are perfect to make ahead as an appetizer for parties! They're loaded with a za'atar herb filling and topped with sesame seeds. Trust me, these are sure to be a hit!

Print

Ingredients

• 2 sheets puff pastry, thawed according to package
• ⅔ cup za’atar seasoning
• ⅓ cup olive oil
• Pinch of kosher salt
• Flour, as needed
• 1 egg + 1 teaspoon water, lightly beaten
• 2 teaspoons sesame seeds, for topping

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a half sheet pan with parchment paper; set aside.
2. ROLL: Sprinkle a clean work surface with flour. Unroll one sheet of puff pastry. Keep the other one in the fridge while you work. Dust the top of the pastry and a rolling pin with flour. Gently roll out the puff pastry into approximately a 10x13 rectangle. Roll out the second sheet of puff pastry the exact same way.
3. COMBINE: In a small bowl, combine the za’atar, olive oil, pinch of salt, and toasted sesame seeds. If the olive oil mixture is too runny, add more za’atar. Spread this out on half of the prepared puff pastry. Place the side that didn’t have za’atar over the side that did. Cut each sheet of puff pastry with a pizza cutter lengthwise to create 6 long thin strips. Repeat with the second sheet of puff pastry.
4. TWIST: Grab the two ends of a piece and twist it in the opposite direction to create a twisted straw. Place one side on the counter and twist the other side in a swirl pattern. Tuck the end under the created spiral.
5. BAKE: Brush the tops of the swirls with the beaten egg mixture. Sprinkle with sesame seeds if desired. Refrigerate the puff pastry for at least 20 minutes so that the layers puff up better. Then bake for 18-24 minutes or until the puff pastry is golden and cooked through.

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Ruby and emerald-crusted cranberry goat cheese balls are sweet, spicy, savory, and so festive! These crunchy, creamy appetizers are oh-so addicting. Goat cheese truffles are fun little finger foods to make for the holidays, parties, book club, or date night in!

GOAT.

Yes, as in goat cheese. But more importantly Greatest Of All Time. 

These little goat cheese balls have got it all. Creamy, spicy, savory, and sweet. They are a whole party happening in your mouth. The best part about this appetizer is that it’s easy to make but it makes a big impression. You did what? Whipped goat cheese with hot honey? 

That sounds like a lot of work.

But it’s not. It’s a no bake, no fry, low-effort appetizer that yields amazing results. All you do is toss a few ingredients in a bowl and mixing together flavors like cinnamon, minced jalapenos, and hot honey with pecans, parsley, and dried cranberries. And before you stop and think that sounds horrible – I promise you it’s not.

Do you like hot pepper jelly? It’s totally giving that. But also, it’s sweet like Christmas, with a little kick. It’s not spicy, it just has a little heat at the end which is so welcoming. And these little goat cheese balls are about to be the talk of the party!

Serve them with water crackers, melba toast, or freshly baked crostini, I’m sure you’ll find guests gathered around the cheese table.

Ingredients for goat cheese balls:

• Goat Cheese: You’ll need two small logs of goat cheese or about 10 ounces of goat chèvre in total. You can use goat cheese that already contains a flavor or one that’s plain. Make sure to soften the goat cheese to room temperature for a few minutes. You don’t need to leave it out too long though.
• Softened Cream Cheese: I use a combination of goat cheese and softened cream cheese for my goat cheese balls. I know not everyone loves the natural tang and flavor of goat cheese so mixing the two helps cut back on it a bit and allows the other flavors to stand out more than just the goat cheese.
• Hot Honey: I use hot honey to help flavor the goat cheese balls because it gives a baby kick to the bites. I use store-bought hot honey instead of homemade (which I normally prefer.) Store-bought hot honey is stabilized and not as runny so it makes the goat cheese mixture a bit easier to roll. You’ll need 2 tablespoons of the hot honey for the goat cheese mixture and extra to drizzle on the crackers! This is the one I used.
• Ground Cinnamon: Adds a festive holiday flavor that pairs so well with the minced jalapeno and the hot honey in the recipe.
• A Jalapeño: I use a teaspoon of minced jalapeños in the goat cheese mixture. The freshness of peppers gives them a unique flavor. But don’t worry, it’s just a teaspoon so in no way are these goat cheese ball appetizers actually super spicy.
• Pecans: You’ll need chopped-up toasted pecan bits for this recipe. We’ll make the goat cheese mixture; allow it to cool if it’s so thin to handle. And then we’ll use the pecans, dried cranberries and fresh parsley as a dipping or rolling crumb.
• Dried Cranberries: I like to chop up the dried parsley so that the crumbs adhere to the goatcheese balls in small pieces so they look bejeweled. 
• Fresh Parsley: I love using fresh parsley for these goat cheese balls because I think it plays up really nicely with all the other flavors but you could certainly use a tablespoon of thyme, fresh rosemary, or a medley of herbs that you like as well.

How to make goat cheese balls:

1. Whip it good. Add the logs of goat cheese, softened cream cheese, hot honey, cinnamon, and minced peppers together to a bowl and run with a hand mixer or in a stand mixer until combined. You don’t want to overmix the goat cheese because otherwise, it’ll be difficult to roll into balls. Add a 1/4 cup of the pecans and a couple of tablespoons of the parsley to the mixture and stir just long enough to combine. Feel free to season with a pinch of salt if you’d like. I felt there was plenty of sodium in the cheeses we’re using so I usually don’t add any.
2. Scoop it out. Grab two small baking sheets. You can line them with parchment paper to make cleanup easier if you’d like. Add the chopped pecans, parsley, and dried cranberries to one sheet pan and stir to combine. Scoop the goat cheese mixture using a 1½ tablespoon cookie scoop and pop the balls onto the baking sheet and freeze them for 15 minutes or until they’re slightly firm enough to handle.
3. Cheese truffles: Gently roll each individual goat cheese ball between your hands to make a nice ball. Then dip each ball into the pecan and parsley crumb mixture until evenly coated. Move the balls to a shallow dish or directly to a serving platter. Repeat rolling the balls in batches and then coating them in the crumb mixture. I like to refrigerate the balls for at least an hour so that the flavors have a chance to meld together.
4. Serve them up. Remove the cheese balls from the refrigerator 10 minutes before serving. I think they taste a bit better that way! Then you’ll want to pop these onto a cheese board, serve with water crackers, melba toast, or freshly baked crostini from the oven if you’re fancy like that. 

If you like this recipe, you might also like:

• Caramelized Onion Bites
• Spinach and Cream Cheese Stuffed Mushrooms
• Baked Tomato Goat Cheese Recipe
• Cranberry Brie Bites in Puff Pastry
• Crispy Coconut Shrimp (Air Fryer + Fried)

Yield: 16-18 balls

Hot Honey Cranberry Goat Cheese Balls

Prep Time 20 minutes

Inactive Time 15 minutes

Total Time 35 minutes

Ruby and emerald-crusted cranberry goat cheese balls are sweet, spicy, savory, and so festive! These crunchy, creamy appetizers are oh-so addicting. Goat cheese truffles are fun little finger foods to make for the holidays, parties, book club, or date night in!

Print

Ingredients

• 10 ounce goat cheese log (or chèvre)
• 8 ounces full-fat cream cheese, softened to room temp
• 2 tablespoons hot honey (I like this one)
• ½ teaspoon ground cinnamon
• 1 teaspoon finely minced jalapeño (optional)
• 1¼ cup chopped toasted pecans
• ¾ cup dried cranberries, chopped
• ⅓ cup fresh parsley, chopped

Instructions

1. WHIP: In the bowl of a stand mixer, beat the cheeses, honey, cinnamon and jalapeño together until fluffy; about 1 minute. Stir in a ¼ cup of pecans and 2 tablespoons of fresh parsley with a rubber spatula.
2. SCOOP: Grab two small baking sheets. Toss the remaining pecans, parsley, and cranberries together on one sheet pan and stir to combine. Scoop out the goat cheese mixture using a 1½ tablespoon cookie scoop and place the scoops on the second baking sheet. Pop the goat cheese balls into the freezer to harden for a quick 15 minutes or until they’re firm enough to handle.
3. TRUFFLES: Gently roll each individual goat cheese ball between the palm of your hands to round it off, then roll them in the prepared pecan mixture until each truffle is evenly coated in the pecan crumbs. Place the baking sheet in the refrigerator until ready to serve.
4. SERVE: I prefer to remove them from the refrigerator 10 minutes before serving as they seem to taste better that way. Serve with melba toast, water crackers, or freshly baked crostini on their own or on a cheese board to be extra fancy.
   

Recommended Products

• 
  Cinnamon
• 
  Dried Cranberries
• 
  Toasted Chopped Pecans
• 
  Hot Honey
• 
  Medium Cookie Scoop
• 
  Quarter Pans

Nutrition Information:

Yield:

18
Amount Per Serving: Calories: 164Total Fat: 13gTrans Fat: 0gCarbohydrates: 9gProtein: 4g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Spinach and cream cheese stuffed mushroom caps are a flavor-packed appetizer or side dish that’s perfect for parties! Loaded with fresh spinach, garlic, cream cheese, and lots of crunchy breadcrumbs on top!

These stuffed mushroom caps are going to be the talk of the town.

And not that you’ll have the entire town in your living room, but if you made these for a party, they would definitely be the most memorable part. This recipe is inspired by creamed spinach meets my 3 ingredient spinach dip. Because texturally, they’re actually perfect. Soft mushroom caps, creamy filling, and crunchy topping. What is there not to love? 

Don’t answer that if you aren’t a fan of mushrooms, please. 

Tender cremini mushrooms loaded with garlicky, spinach cream cheese filling, topped with buttery, crunchy panko breadcrumbs with parmesan cheese and parsley. These come out of your oven in no time! And the best part is you can prep the crumb topping and the cream cheese mixture, even prep the mushroom caps, and just load it all up right before baking them. 

Cream cheese stuffed mushroom caps will undoubtedly become a staple in your home for gatherings!

Ingredients for cream cheese stuffed mushroom caps:

• Butter: You’ll need a small knob of butter for this recipe. We’ll use a tablespoon to saute the baby Bella mushroom stems for the stuffing, and then the rest will get melted and added to the panko crumbs.
• Mushrooms: feel free to use white button mushrooms or baby Bella mushrooms for this recipe. In the past, I’ve often used white button mushrooms, but in recent years, I’ve switched to the baby Bella variety, and I like them better that way! Make sure to save the mushroom stems regardless of the variety! We’re going to saute them in garlic butter and then load them inside the caps.
• Garlic Cloves: We’ll saute the garlic with the stems so that the cream cheese mixture is loaded with garlicky goodness.
• Scallions: I use the green part to add a mild onion flavor to the stuffed mushrooms. You could also use the white and saute them down with the garlic if you’d like but I usually just use the greens with the baby spinach!
• Baby Spinach: Adds color and nutrition! I usually use fresh baby spinach because the water content is much lower on baby spinach than regular spinach. If you use frozen spinach, you’ll want to make sure to wring out all the excess moisture. You’ll also want to use around 3/4 of a pack. I do suggest using fresh baby spinach if possible!
• Softened Cream Cheese: You’ll need 4 ounces. Make sure to soften the cream cheese to room temperature, so you don’t need as much elbow grease to mix it in with the other ingredients!
• Seasonings: You’ll need kosher salt, black pepper, red pepper flakes, and some garlic powder. Everything but the garlic goes into the cream cheese filling. Feel free to add a little fresh thyme or even cayenne pepper to the filling if you’d like. The garlic powder adds a bit of flavor to the panko and parmesan mixture! 
• Panko breadcrumbs: In the past, I’ve used Italian breadcrumbs, but panko works much better. The crumbs remain crunchy and don’t brown as quickly.
• Parmesan cheese: Grated parmesan cheese goes into the panko mixture. It gets nice and golden as they bake up.
• Fresh Parsley: Adds a little color to the crunchy topping.

How to make spinach and cream cheese stuffed mushroom recipe

1. Prep first. Start by cleaning the mushrooms with a damp paper towel. Avoid washing the mushrooms as they’ll become waterlogged and release way too much moisture in the oven. Line a baking sheet with parchment paper and preheat the oven. To make sure the mushroom caps aren’t sitting in their moisture, you can also place a wire baking rack on the sheet pan. I usually just use the parchment and remove the caps to a plate as soon as they’re done baking.
2. Saute the filling. Remove the stems from the mushrooms and mince them up. You can also just toss them in a food processor if you hate chopping. Add a knob of butter to the skillet over medium heat. When the butter melts, kick the heat up to medium-high and saute stems until they’re golden. Add the minced garlic and let it become nice and fragrant! Remove the mixture from the heat. You can allow this to cool, pop it in an airtight container and place it in the fridge until you’re ready to make the caps, or just let it come to room temperature before adding it to the cream cheese mixture.
3. Make the stuffing. Add scallions, baby spinach, softened cream cheese, red pepper flakes, kosher salt, black pepper, and the softened mushroom stems to a bowl. Using a spoon or a fork mash the cream cheese into all the other ingredients. Taste and add more garlic, salt or other seasonings are you’d like.
4. Fill them up. Line the caps on the prepared baking sheet and using a heaping teaspoon load up the caps. 
5. Top them off and bake them. In a small bowl, combine the melted butter and panko until all the crumbs are covered in the butter. Feel free to use a little cooking spray if you feel like the crumbs are a little dry. Then add the parmesan, garlic powder, a pinch of salt, and parsley. Sprinkle the caps with a teaspoon of crumbs and then bake the caps in the oven. Bake them until they’re golden on top. I usually broil them for the last 30 seconds to get a little more color. Serve warm; there won’t be any leftovers!

If you like this recipe, you might also like:

• Super Crispy Garlic Parmesan Wings
• Greek Spinach Puffs
• Cranberry Brie Bites in Puff Pastry
• Crispy Rice Spicy Salmon
• Southwestern Egg Rolls

Original recipe shared Jan. 2014, updated with new images and minor recipe updates Nov. 2022.

Yield: serves 10

Spinach and Cream Cheese Stuffed Mushrooms

Spinach and cream cheese stuffed mushroom caps are a flavor-packed appetizer or side dish that's perfect for parties! Loaded with fresh spinach, garlic, cream cheese, and lots of crunchy breadcrumbs on top!

Print

Ingredients

• 2 tablespoons butter, divided
• 16 ounces of mushroom (baby Bella or button)
• 4 cloves garlic, minced
• 3 scallions, finely minced (greens only)
• 1 cup finely chopped baby spinach, packed
• 4 ounces cream cheese, softened to room temperature
• ¼ teaspoon red pepper flakes
• Salt and pepper
• ⅓ cup panko bread crumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon garlic powder
• 1 tablespoon fresh chopped parsley (plus more)

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems from the mushroom caps and finely mince them.
2. SAUTE: Melt 1 tbsp of butter in saute pan over medium-high heat. Add the stems and saute for 3 minutes, stirring often. Then add the garlic and continue to cook for another 45 seconds. Remove from heat. Allow the stems to come to room temperature.
3. COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.
4. FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture.
5. TOP: In a bowl, melt the remaining tablespoon of butter. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.
6. BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!

Recommended Products

• 
  8-inch Chef Knife
• 
  Cutting Board
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  9x13 Sheet Pan

Nutrition Information:

Yield:

10

Serving Size:

2 caps
Amount Per Serving: Calories: 102Total Fat: 7gCarbohydrates: 5gProtein: 4g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!