Tuesdays with Dorie (Dorie’s Cookies): Cocktail Puffs

Cocktail Puffs from Dorie's Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I was intrigued to try since it looked like a take on a favourite recipe of ours – Mustard Bâtons (which we make with mustard, but also cheese, tapenade and even jam or Nutella!). Now, those could not be easier (made with store-bought puff pastry) so I was interested to make these similar nibbles…

Dorie says:

Having made doughs with cream cheese and with sour cream, I knew a dough made with yogurt would work, but I had no idea it would work so well, pu so dramatically and taste so delicious. It’s wonderful! It’s lighter than puff pastry and easier to make (it’s rolled out, folded in half and rolled again, and then it’s ready — much, much faster than classic puff ). And, like puff pastry, it can be used for things sweet or savory.

Here I cut the dough into strips, spreading them with pesto or tapenade or mustard or cheese or a combination (mustard and cheese is a favorite), fold them over, cut them into puffs and let the puffs do whatever they want in the oven: Some stay sealed, some fly open and all of them are great.

So, I actually found these a LOT of work, considering they are simple. The dough needs 2 chills (total of around 3 hours) and it actually kind of hard to work with (give me my rough puff pastry recipe anyday!). It’s smooth but not very elastic and rolling it out to a 10×12 inch rectangle (twice!) was hard work!

Dorie calls for cutting the strips first THEN spreading whatever your choose as your flavour/ filling on top THEN folding and cutting into puffs. I thought that sounded like it had the potential for me to mess it up as the dough is very soft, so I spread sun dried tomato tapenade on the entire sheet, then folded it in half, then cut strips, then cut “puffs”.

I followed the directions regarding the size of the pastry to a T and got 50 puffs like the recipe calls for but they were TINY and because of that there was way more pastry than filling/ flavour so they were kind of dry…  The good thing is that the pastry puffed (you can see it even in the bad=lighting photo above). But I reckon I must have messed up somewhere… I had such high hopes! I might use the pastry again, though – loved the texture and flavour there…

Get the recipe for Dorie Greenspan’s Cocktail Puffs on p418 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com



Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!



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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.



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3 thoughts on “Tuesdays with Dorie (Dorie’s Cookies): Cocktail Puffs”

  1. oh, i do love that picture though! why were they so tiny?? and why did i proceed to make them so tiny when i realized they would be before i cut them? i’m sort of interested in tinkering with the sweet version she gives in playing around.

  2. I think your puffs turned out great. Sorry to hear that they were dry. I am a little intimidated with this recipe. Maybe I will use store bought puff pastry.

  3. Interesting. I am glad you gave me the heads up that these take forever, as I can leave things til the last minute at times. I really want to put more filling in them because eating dry puff pastry is not appealing to me.


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