Making the perfect 4-Flavor Ice Cube Tray Appetizers should only take approximately 1 hr . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The 4-Flavor Ice Cube Tray Appetizers recipe can feed your family for 24 pieces.
There are many different ways to make this 4-Flavor Ice Cube Tray Appetizers recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this 4-Flavor Ice Cube Tray Appetizers recipe.
4-Flavor Ice Cube Tray Appetizers Popular Ingredients
- All-purpose flour, for dusting
- 2 frozen puff pastry sheets (from a 17.3-ounce box), thawed
- Three 1-inch long cornichons, halved length-wise
- Six 1-inch square pieces ham steak (about 1 1/2 ounces)
- 1 1/2 ounces shredded gruyere cheese (about 1/2 cup)
- 18 mozzarella pearls
- 3 teaspoons prepared pesto
- 18 slices sun-dried tomatoes, from 3 to 4 tomatoes
- 6 whole candied pecans
- 6 small red grapes, halved
- Six 1-inch square pieces brie cheese, about 1/2-inch-thick (about 1 ounce)
- Kosher salt and freshly ground black pepper
- 1/4 cup cream cheese, at room temperature
- 1 scallion, thinly sliced
- Zest of 1 medium lemon (about 1 teaspoon)
- Six extra-small (91/110) cooked shrimp, tails removed
- 1 large egg, beaten
Steps for making 4-Flavor Ice Cube Tray Appetizers
- Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 piece of pastry over a 12-compartment ice cube tray (the remaining half of the pastry will hang off the tray) then gently use the back of your fingers (or the handle of a wooden spoon) to press the dough down into each compartment of the tray. Repeat with the remaining pastry and tray.
- Fill 6 of the ice cube compartments in the same row each with 1 piece of cornichon, 1 piece of ham and 1 tablespoon gruyere cheese. Fill the next 6 ice cube compartments in the same row each with 3 mozzarella pearls, 1/2 teaspoon pesto and 2 slices sun-dried tomatoes. Fill the next 6 ice cube compartments in the same row each with 1 candied pecan, 2 red grape halves, 1 piece of brie and a pinch of black pepper. Stir together the cream cheese, scallion, 1/2 teaspoon lemon zest and a pinch of salt and pepper in a small bowl and stir until completely combined. Fill the last 6 ice cube compartments in the same row each with 1 shrimp then a spoonful of the cream cheese mixture.
- Brush the edges of the puff pastry with the beaten egg then fold the puff pastry over the ice cube tray so that it completely covers the filling. Cut the excess puff pastry from around the upper edges of the ice cube trays then use your fingers to press the dough together so that it is sealed. Put the ice cube trays in the freezer for 15 minutes.
- Position a rack in the center and preheat the oven to 400 degrees F.
- Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Use a knife to trim the edges of the dough to 1/4-inch-wide. Cut in between each ice cube compartment to free each filled compartment. Use a fork to crimp the edges of all the ice cube bites, making sure to keep the flavors separate.
- Line a large baking sheet with parchment. Put the ice cube bites on the baking sheet, keeping the flavors separate). Brush the beaten egg on top of the puff pastry then sprinkle the ham bites with the remaining gruyere cheese, lay a slice of sun-dried tomato on top of the pesto bites, sprinkle black pepper on the brie bites.
- Bake, rotating the baking sheet about halfway, until the bites are puffed and golden brown, about 25 minutes.
- Cool for 5 minutes on the baking sheet then transfer to a serving platter. Top the shrimp bites with the remaining lemon zest.
Popular Categories for this Recipe
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this 4-Flavor Ice Cube Tray Appetizers recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
