If you are hosting a New Year’s Eve party, you’ll want this snack.


  • 1 package Puff Pastry with 2 9”x9” sheets of dough, thawed according to package instructions
  • AP Flour, for dusting counter
  • ¼ cup Whole Grain Mustard
  • 2 Granny Smith Apples, peeled, cored, and thinly sliced
  • Freshly ground Black Pepper
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Chopped, Toasted Walnuts
  • 1 Egg
  • 1 tsp Heavy Cream

Yield: ~42 Pieces

1. Roll out one sheet of puff pastry on a floured counter into a 16x12” rectangle. Place the dough on a parchment-lined baking sheet and put it in the refrigerator. Repeat the process with the remaining sheet of dough and place it on another parchment-lined sheet (or on top of the other piece of dough with parchment in-between the two). Chill both sheets of dough at least 15 minutes after being rolled out.

2. Remove one sheet of dough on parchment. Spread the mustard all over the dough, leaving a ½” border around the perimeter.

3. Place sliced apples over the mustard in an even layer. Grind fresh pepper on top of apples.

4. Sprinkle cheddar cheese over the apples evenly.

5. Sprinkle walnuts over the cheese.

6. Fold the border of the dough up and over the edge of the filling, pressing the corners to keep the folds in place.

7. Brush folded border with water.

8. Place the second sheet of chilled pastry on top of the filled sheet.

9. Trim edges of second sheet to the edge of the filled sheet, leaving no overhang.

10. Crimp edges with a fork, pressing hard to seal in filling.

11. Slide filled pastry onto a baking sheet and chill in the fridge for at least 30 minutes.

12. Heat oven to 400˚

13. Beat an egg with the cream until loosened enough to brush.

14. Remove pastry from the fridge. Brush the pastry with your egg wash.

15. Cut steam slits in a decorative pattern all over the surface.

16. Bake the pastry for 30-35 minutes, rotating halfway through for even coloring. Pastry will be puffed and deep golden brown when ready.

17. Let cool slightly before cutting into 2” squares.

18. Pastry can be prepared up to 12 hours ahead and chilled before baking. Do not brush on egg wash or cut steam slits until ready to bake.

Recipe by Dan Kohler, 12/18/2019

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