CANAPE RECIPE: Pastry Wheels with Pepper and Cheese

Pastry Wheels with Pepper and Cheese Canape Recipe

Every time we have friends or family round for dinner I always try a new Canape recipe, everyone seems to love them, so I now make them on arrival night on our French Alps walking breaks.

My favourite Canape Recipe to make is a Palmier, it’s so easy and you can choose many types of fillings to put in them. For my recipe of the month I have picked the two most popular big favourites with walking holiday guests and friends.

Christmas is a great time to make Canapes; they are especially good with a glass of bubbles. SO ENJOY.

Ingredients for RED PEPPER AND GOATS CHEESE Pastry Wheels

  • 500g pack puff pastry
  • 100g soft goat’s cheese
  • 200g roasted red peppers from a jar
  • 50g walnut pieces


  1. Heat oven to 200C/180C fan/gas 6.
  2. Roll out the puff pastry to a large rectangle. Spread the goat’s cheese over the pastry.
  3. Roughly chop the peppers and walnut pieces, and then sprinkle over the cheese.
  4. Roll up one edge of the pastry into the centre, and then repeat with the opposite edge to meet in the middle.
  5. Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.

Ingredients for SUN DRIED TOMATO AND ROSEMARY Pastry Wheels

  • 500g/1lb 2oz ready-made puff pastryplain flour, for dusting
  • 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
  • few sprigs fresh rosemary, leaves only, finely chopped
  • 1 free-range egg, lightly beaten


  1. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little.
  2. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin.
  3. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
  4. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle.
  5. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
  6. Preheat the oven to 200C/400F/Gas 6.
  7. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
  8. Remove the palmiers from the oven and leave to cool on the baking tray.

To serve, pile them high on a plate. This is a great quick canapé recipe for waiting guests.

Leave a Reply