About the Recipe
Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor.
I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad.
Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself.
Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time.
Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours.
Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness.
Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion.
Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests.
What You'll Love
Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time).
What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist.
Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy.
What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil.
Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling.
Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed.
Frequently asked Questions
Ingredints Explained
Puff pastry – Store-bought works beautifully. Once thawed, it puffs into buttery, flaky layers that make these bites feel fancy with almost no effort.
Unsalted butter – Helps the garlic stick to the pastry and adds richness. Using unsalted lets you control the seasoning.
Garlic – Fresh minced garlic gives a sharper punch, while garlic powder gives a milder, more even flavor.
Parmesan cheese – Freshly grated Parmesan melts into nutty, salty, golden pockets. It also helps the spirals brown beautifully.
Herby seasoning blend – This is where all the flavor magic happens. The Sweet Italian Sausage Blend from Selefina brings savory herbs, warmth, and just the right hint of spice.
Red pepper flakes (optional) – Adds a little kick if you love heat.
Egg + water – Creates a simple egg wash to give the bites a glossy, golden finish.
Fresh parsley + extra Parmesan (optional) – For color, freshness, and a final hit of salty goodness when serving.
Ingredients
1 sheet puff pastry (thawed)
2 tbsp unsalted butter, melted
1 garlic clove, finely minced (or ½ tsp garlic powder)
½ cup freshly grated Parmesan cheese
1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend)
1 large egg (for egg wash)
1 tbsp water (to thin the egg wash)
Optional: 1 tsp red pepper flakes (if you’d like an extra kick)
Optional garnish: fresh parsley, grated Parmesan for topping
Preparation
Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches).
Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry.
Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes.
Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing.
Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting.
This step is optional as you can also keep them in simple spiral shapes.
To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape.
Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning.
Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed.
Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm.
And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness!
Looking for other starters? Check these out:
Recipe Card
Chef's Notes
Chill for cleaner cuts: Don’t skip the 10–15 minute chill. It firms the butter and gives you beautifully clean slices (less squishing, more spirals).
Spiral vs. butterfly shape: The butterfly fold is adorable and adds height, but the classic spirals bake more evenly. If you’re hosting, do a mix — it looks great on a platter.
Seasoning flexibility: These bites are pure blank-canvas magic. Swap the Italian blend for lemon pepper, garlic & herb, chili-lime, za’atar, or even a sweet-savory blend like Harvest Spice for a cozy fall twist.
Cheese matters: Freshly grated Parmesan melts better and doesn’t clump like pre-grated. If you want a cheesier bite, add a sprinkle of mozzarella or Gruyère — just avoid overloading or the spirals won’t hold shape.
Extra crispiness tip: Bake on the lower-middle rack so the bottoms get golden and crisp instead of soft.
Don’t over-brush the egg wash: A thin layer is all you need. Too much and it drips down the sides, sealing the pastry and stopping it from puffing evenly.
Make-ahead friendly: You can roll the log, wrap it tightly, and keep it in the fridge for 24 hours before slicing and baking. Perfect for low-stress entertaining.
Storage Tips
Room Temperature:Store in an airtight container for up to 2 days. They stay crisp the first day, slightly softer after — but still delicious.
Refrigerator:If you have leftovers (rare!), you can refrigerate them for up to 4 days. Re-crisp in the oven at 350°F (175°C) for 5–7 minutes.
Freezing (Unbaked):Slice the log into rounds, place on a baking sheet, freeze until solid, then transfer to a freezer bag.Bake from frozen at 375°F (190°C) for 20–24 minutes — no thawing needed.
Freezing (Baked):Freeze in a single layer, then store in a container or freezer bag for up to 2 months.Reheat at 350°F (175°C) for 8–10 minutes to revive the crisp edges.
Transporting for gatherings: These travel beautifully. Bake them, cool them, then warm briefly in the oven just before serving — they’ll taste freshly made.