When literally translated, the French term “hors d’oeuvres” means “outside of work.”
Whenever I make dinner, whether it’s for myself, my family or for entertaining a crowd, I love to nosh before a meal. Cheese and crackers, dips, flatbreads and bruschetta all win points with me.
Yet, I find myself divided over what to call this pre-dinner snack.
While it seems oddly formal to describe the crackers smeared with brie that I eat on the couch in my sweatpants while waiting for dinner to cook as “hors d’oeuvres,” the word “appetizer” calls to mind images of boneless honey barbecue wings from Applebees, which is not exactly my goal.
But in any event, hors d’oeuvres are perfect for a cocktail hour or if serving to dinner to company, to sustain your guests while dinner cooks.
At any party, wedding or event, the hors d’oeuvre are always my favorite part – I’ll opt for finger food over a sit down meal just about any day. Hors d’oeuvres can sometimes be served with no meal afterward, as is the case at some receptions and cocktail party events.
Last week I posted a puff pastry dessert but this week, with my leftover sheet of puff pastry, decided to do something a bit more savory. I put a parmesan spin on these party favorites and found that as hors d’oeuvres go, these are pretty addicting.
These were delicious served as an hors d’oeuvre with a crisp Chardonnay, and the leftovers were just as good the next day as a side dish alongside a big bowl of spinach ravioli in fresh marinara sauce.
- 1 sheet of Pepperidge Farm Puff Pastry, thawed according to package instructions
- 1 egg (plus 1 tablespoon of water to make the egg wash)
- 1 cup freshly grated parmesan cheese
- Preheat oven to 400F. Unfold puff pastry sheet on a lightly floured surface. Coat a bit of flour and roll pastry sheet into an approximately 14×11″ rectangle, gently turning or flipping the sheet if necessary.
- Using a pastry scraper (if you don't have one, I used a pizza cutter and it worked surprisingly well), lightly score a centered line lengthwise down the pastry sheet, taking care not to cut through the pastry (you are merely marking a center line).
- To make egg wash, whisk 1 egg with 1 tablespoon water until blended. Brush both halves of the pastry sheet with egg wash, reserving any leftover (you’ll need the rest in a moment).
- Sprinkle one half of the pastry with freshly grated parmesan cheese. Fold the other half of the pastry up and over the cheese, pressing the two halves together by hand or by rolling lightly with rolling pin. Gently press edges to seal.
- Using pastry scraper (or pizza cutter, etc.), carefully mark pastry at ½″ intervals and cut lengthwise to create approximately nine long slices.
- Working 1 at a time, gently twist each slice to desired shape and lay on baking sheet lined with parchment paper or sprayed with non-stick cooking spray. When all slices have been twisted and placed on cookie sheet, lightly brush each twist with the remaining egg wash, taking care not to tear or open the seams.
- Bake in 400F oven for 10-12 minutes or until twists are golden brown. Remove from oven and allow to cool just briefly. If necessary, trim any cheese overflow from the sides of twists to tidy them up a bit with a sharp paring knife.
19 Comments
Wine on Wednesday: Nine Walk Sauvignon Blanc
August 10, 2011 at 8:41 pm[…] Blanc with simple, fresh seasonal flavors. As an appetizer, opt for simple pairings like parmesan puff pastry twists, goat cheese stuffed dates or a simple mint and pea pesto crostini. If you’re pairing the wine […]
Jude
April 3, 2009 at 3:00 amI though hors d oeuvres meant something like tasty bites or whatever. Got puff in the freezer but no cheese 🙁 I love serving this type of stuff for guests.
Jessica
March 30, 2009 at 3:00 amThose look really good. Num num. I’ll take a plate of them now!
Debbie Davis
March 30, 2009 at 3:00 amBread is the best!
ANG*
March 30, 2009 at 3:00 amaaaaaaand this is stared. will be referring back to this later. YUM.
kat
March 30, 2009 at 3:00 amThose would be so nice with a bowl of tomato soup
Kendall
March 30, 2009 at 3:00 amWhile I do love to cook, and am pretty much always feeding other people, when it comes to something to nosh on while waiting I’m perfectly content with some juice green grapes.
Sara
March 30, 2009 at 3:00 amI’m always looking for easy appetizers, these look quite elegant and delicious.
Susan
March 30, 2009 at 3:00 amI have been doing carrots and hummus a lot lately, but what I love is cheese and crackers. I also like dipping a nice wheat baguette in olive oil that has salt, pepper, parmesan and hot red paper flakes sprinkled in it.
Sandie
March 29, 2009 at 3:00 amYay, Maris—I’m glad to see my Pepper Jack Cheese Twists inspired you to whip these tasty treats up with your leftover puff pastry sheets! Delicious, aren’t they? And as you mentioned, perfect when paired with a glass of crisp white wine (and satisfying when served alongside soup)!
VeggieGirl
March 29, 2009 at 3:00 amWonderful choice to serve for hors d’oeuvres!!
ksgoodeats
March 29, 2009 at 3:00 amOh those sound wonderful! I’m a big fan of hummus and veggies when it comes to hors d’oeuvres 🙂
Pearl
March 29, 2009 at 3:00 amwhat a great idea for hors d’oeuvres! and i had no clue it needed only those ingredients – looks VERY gourmet and pretty difficult!
mandy
March 29, 2009 at 3:00 amThese look positively mouth watering!
matt
March 29, 2009 at 3:00 amThis blog’s great!! Thanks :).
Heather
March 29, 2009 at 3:00 ammmmm. i love anything that includes puff pastry and parmesan. they look lovely!
thatShortChick
March 29, 2009 at 3:00 amcheese and bread? yes please!
i’m usually the one hovering over any hors d’oeuvres tray at every party. i love mini meatballs, crudité, bruschetta, cheese/crackers and the list goes on.
Tapas are pretty much my most favorite type of meal.
Daryl
March 29, 2009 at 3:00 amOh you had better save me some of these
Lydia (The Perfect Pantry)
March 29, 2009 at 3:00 amOne of the reasons I love tapas so much is that they are basically appetizers that combine to make a meal. I think the appetizers set the stage for a dinner; you know what to expect if the appetizers are good, and if they’re not….well, you know what’s coming!