Avocado Mozzarella Puffs

Avocado Mozzarella Puffs – little puff pastry morsels filled with mashed avocado, fresh mozzarella cheese and salsa on the side. You’ll never look at avocado the same way again – I guarantee it!

Avocado Mozzarella Puffs

I should have called these puppies Sombrero puffs. As I was making them all I kept thinking about is how much they looked like little hats, well that and how delicious they were about to be once they finished puffing up in the oven.

So here’s the thing, my friends. You simply gotta love puff pastry! Versatile. You can pretty much make anything with puff pastry. I for one can’t imagine my life without it.

Lately I have been thinking about avocados non stop. I know they’re good for me but I just love them. So as far as how to stuff these puff pockets, it was really a simple decision. I also used fresh mozzarella which we buy at Costco, a bit cheaper than at your local grocery store.

What Is Puff Pastry?

Puff pastry is a flaky pastry dough that is made up of light little layers of pastry suspended between layers of butter. I usually abide by the homemade is always better rule, but in this case store bought works just as well, plus so much quicker. Look for some in the freezer section of the grocery store.

How To Tell When Your Avocado Is Ripe

That’s the eternal problem isn’t it? Being sure your avocado is perfectly ready to be mashed up and devoured. There is a sweet spot with avocados, a few days when they’ve ripened to their prime – so capitalize on them!

• Your avocado should yield to pressure, just firm but gentle pressure.
• You can also peel back the stem and if the skin underneath is green – you’re ready to go!

Ingredients In Avocado Mozzarella Puffs

• Avocado – Ripe and mashed up fresh.
• Lime juice – Fresh juice from about approximately 1 lime.
• Seasoning – Freshly ground pepper.
• Puff pastry – 2 sheets worth. Feel free to buy store bought, it’s just as good and far far easier and quicker to incorporate into recipes.
• Egg – 1 beaten to be brushed over top our puffs as egg wash.
• Cheese – Fresh mozzarella cubed up into about 1 inch cubes.
• Salsa – We’re going to add about a teaspoon of the stuff to each puff, whichever kind or heat level you’d like.

Want To Make Your Own Salsa?

If you’d really like to take this recipe into the stratosphere, I recommend really going that extra mile and whipping up your own homemade salsa. My recipe here uses roasted tomatoes and onions, meaning that you’re going to be getting even more dimension of flavor.

How To Make Avocado Mozzarella Puffs

1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
2. Combine the filling: In a bowl mix the mashed avocado with the lime juice and freshly ground pepper. A simplified guacamole.
3. Form the dough: Roll out the puff pastry sheets so that they are about 12″ x 16″. Using a 2 inch round cookie cutter cut 12 circles in each sheet. You should get 24 circles from both sheets.
4. Fill your puffs: We will use 12 circles for the bottom and 12 for the top. Brush a bit of the egg wash on the edge of each circle, for the first 12 only. Top the same 12 circles with a dollop of avocado, a piece of mozzarella cheese, and about a tsp of salsa.
5. Assemble: Take the other 12 circles of puff pastry and place on top of the ones with the filling and stretch them if needed to completely cover the bottom circle. They will look like little sombrero hats. Using a fork seal the edge of each circle. Transfer them to the prepared baking sheet and brush with egg wash.
6. Bake for about 12 minutes or until golden.
7. Serve with additional salsa if desired.

How To Prepare Egg Wash For Avocado Mozzarella Puffs

Egg wash provides some color and structure to your finished baked good, I’ve provided a really basic and simple recipe for egg wash below.

• 1 egg beaten in a bowl thoroughly with a fork.
• Add 2 tablespoons of water and a small pinch of salt and combine well.
• Then just brush it over your puffs! Simple as that.

Storing Leftover Avocado Mozzarella Puffs

You can store these little puffs in the fridge for up to 3 days, any longer than that and the salsa may start to degrade your puff pastry from the inside out. Store them in an airtight container or cover tightly with plastic wrap.

I don’t recommend freezing these puffs as thawing does not suit salsa or avocado very well. These are better served fresh.

More Must Try Delicious Recipes:

• Black Bean Corn And Avocado Salsa
• Avocado Shrimp Salsa
• Avocado Chicken Salad
• Creamy Avocado Spinach Pasta
• Avocado Tomato Salad
• Blackened Fish Tacos with Mango And Avocado Salsa
• Avocado Chicken Croissants
• Avocado Tuna Salad

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Avocado Mozzarella Puffs

4.67 from 3 votes

Prep: 20 mins

Cook: 12 mins

Total: 32 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

Avocado Mozzarella Puffs - little puff pastry morsels filled with mashed avocado, fresh mozzarella cheese and salsa on the side. You'll never look at avocado the same way again - I guarantee it!

Equipment

• Aluminum Baking Sheet (2 pack)
• 2-inch Cookie Cutter
• Basting and Pastry Brush

Ingredients

• 1 avocado mashed
• 1 tbsp lime juice (from 1/2 lime)
• 1/2 tsp pepper freshly ground, or to taste
• 2 sheets puff pastry (1 package)
• 1 egg beaten
• 6 oz mozzarella cheese cut into 12 cubes of 1 inch each
• 1/4 cup salsa

US Customary - Metric

Instructions

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
• In a bowl mix the mashed avocado with the lime juice and freshly ground pepper.
• Roll out the puff pastry sheets so that they are about 12" x 16". Using a 2 inch round cookie cutter cut 12 circles in each sheet. You should get 24 circles from both sheets.
• We will use 12 circles for the bottom and 12 for the top. Brush a bit of the egg wash on the edge of each circle, for the first 12 only. Top 12 circles with a dollop of avocado, a piece of mozzarella cheese, and about a tsp of salsa.
• Take the other 12 circles of puff pastry and place on top of the ones with the filling and stretch them if needed to completely cover the bottom circle. They will look like little sombrero hats. Using a fork seal the edge of each circle. Transfer them to the prepared baking sheet and brush with egg wash.
• Bake for about 12 minutes or until golden.
• Serve with additional salsa if desired.

Recipe Notes

1. You can store these little puffs in the fridge for up to 3 days, any longer than that and the salsa may start to degrade your puff pastry from the inside out. Store them in an airtight container or cover tightly with plastic wrap.
2. I don't recommend freezing these puffs as thawing does not suit salsa or avocado very well. These are better served fresh.
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1puffCalories: 302kcal (15%)Carbohydrates: 21g (7%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 6g (38%)Cholesterol: 25mg (8%)Sodium: 235mg (10%)Potassium: 137mg (4%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 166IU (3%)Vitamin C: 2mg (2%)Calcium: 81mg (8%)Iron: 1mg (6%)

Course:Appetizer, Snack

Cuisine:American

Keyword:avocado mozza puffs, avocado mozzarella puffs, mozzarella puffs

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