Category: Bake

Individual Plum Tarts with Puff Pastry: Simple but Delicious!

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot…

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot jam before baking gives them a glossy, golden finish. They’re perfect for a cozy weeknight treat or a fun addition to a dinner party—easy, delicious, and sure to impress!

Wooden board holding an Individual Plum Tart, with a second tart to the side
(Photo by Rick Souders)
Table of Contents
  1. Ingredients in Plum Tarts
  2. How to Make Plum Tarts
  3. Plum Pastries Flavorings
  4. Can You Substitute Other Fruit in this Tart?
  5. Ways to Serve Mini Plum Tarts
  6. Plum Tarts Puff Pastry Storage
  7. Plum Tarts Recipe FAQs
  8. If You Like Plum Tarts, Try These Other Desserts!
  9. Mini Plum Tarts

My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!

Ingredients in Plum Tarts

Here’s all you need to make this quick and easy plum dessert (details, including quantities, are included in the recipe card below):

  • Frozen puff pastry
  • Butter
  • Ripe but slightly firm plums (any kind)
  • Granulated (white) sugar
  • Fresh mint
  • Lemon zest
  • Ground cinnamon
  • Apricot jam
  • Vanilla ice cream, for serving (optional)

How to Make Plum Tarts

While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe. Here’s a video showing how to create these enticing desserts, followed by step-by-step instructions with photos:

  1. Prep oven.
    Preheat oven to 325 degrees.
  2. Create pastry rounds.
    On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Butter rounds.
    Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Prep plums.
    Pit plums and cut each into 16 slices (around 1/4-inch thick). process shot slicing a plum, showing width of slices
  5. Season plums.
    In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon. process shot stirring seasonings into plum slices
  6. Place plums on pastry rounds.
    Arrange sliced plums on top of pastry rounds, placing slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) plums, to form a small rim. Process shot showing how to fold pastry edge over plum slices
  7. Coat with warm jam.
    In a small saucepan, melt jam over medium heat, stirring. Remove from heat; brush lightly over the top of plums with a basting brush. process shot brushing tops of tarts with warm apricot jam
  8. Bake; cool.
    Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone). overhead shot of 6 baked plum tarts on a half-sheet pan
  9. Serve.
    Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired. Garnish with whole mint leaves.
horizontal view showing how to serve a baked plum tart topped with a scoop of ice cream

Plum Pastries Flavorings

Here are a few ideas for varying this recipe:

  • Add orange zest (in addition to or in place of the lemon zest).
  • Substitute chopped fresh basil for the mint.
  • Use currant or other fruit flavored jam in place of apricot.
  • Add 1/8 teaspoon ground nutmeg.

Can You Substitute Other Fruit in this Tart?

Yes you could use other stone fruit in this recipe in place of the plums, including peaches, apricots, or nectarines.

Ways to Serve Mini Plum Tarts

I like to serve these tarts at room temperature, topped with a scoop of vanilla, butter pecan or sea salt caramel ice cream.

How do you eat these plum pastries? (Do you cut it?)
I recommend eating these pastries with a knife and fork.

How do you transport individual plum tarts?
If taking these tarts to a pot luck or as a contribution to dinner at another home, cool, leave on the cookie sheets and cover with plastic wrap. Don’t stack them!

overhead shot of 6 baked plum tarts on a half-sheet pan

Plum Tarts Puff Pastry Storage

If making earlier in the day, cool, leave on the cookie sheets, cover with plastic wrap and refrigerate. Bring to room temperature before serving.

Plum Tarts Recipe FAQs

Do you peel plums before baking?

It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.

Do you need to stone plums before cooking?

For this recipe, yes you definitely need to remove stones from the plums. I always half plums and remove the stones before cooking. However, technically, you can cook plums whole and then halve and remove the stone later.

What is the difference between a tart and a plum galette with puff pastry?

I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.

What is the difference between a plum galette with puff pastry and a pie?

A galette is basically a freeform pie that’s baked on a cookie sheet instead of in a pie dish. In addition, a galette made with puff pastry will have a light, crisp crust whereas a pie will have a flaky crust.

How do you keep the bottom of mini plum tarts from getting soggy?

I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.

If You Like Plum Tarts, Try These Other Desserts!

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Mini Plum Tarts

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Light, fresh, and sweet with a touch of tartness, Individual Plum Tarts with Puff Pastry are the perfect ending to any meal. These rustic freeform tarts are prepared in the style of a galette, calling for only 8 ingredients. Easy, elegant and impressive!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
  • 1/4 cup butter, melted
  • 6 ripe but slightly firm plums – see Note below
  • 2 tablespoons sugar
  • 2 tablespoons chopped fresh mint, plus whole leaves for garnish
  • 3 teaspoons fresh lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup apricot jam
  • Vanilla ice cream (optional)

Instructions

  1. Preheat oven to 325 degrees.
  2. On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Pit plums and cut each into 16 slices (around 1/4-inch thick).
  5. In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
  6. Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
  7. In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
  8. Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
  9. Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
  10. Garnish with whole mint leaves.

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart – they have great color (red inside, dark red/purple outside) – and are commonly available.

Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: desserts, quick and easy
  • Method: Bake
  • Cuisine: French

Nutrition

  • Serving Size: 1 tart (witout ice cream)
  • Calories: 615
  • Sugar: 19.1 g
  • Sodium: 215.5 mg
  • Fat: 39.4 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 60.9 g
  • Fiber: 2.5 g
  • Protein: 6.8 g
  • Cholesterol: 20.3 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2013 and then updated a few times over the years, most recently in November 2024.

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

Fresh Green Bean Casserole Recipe with Cheese

Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy)…

The post Fresh Green Bean Casserole Recipe with Cheese appeared first on A Well Seasoned Kitchen.

Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!

Closer overhead view of Fresh Green Bean Casserole Recipe with Cheese in a white oval baking dish, with crispy shallots and grated cheese on the side

Reimagining the Green Bean Casserole Recipe

In my opinion, the classic green bean casserole recipe has become a bit tired over the years. The canned green beans were often mushy, and the canned soup lacked depth of flavor. I wanted to create a fresher, more flavorful version that would elevate this traditional dish. After much experimentation, I landed on this recipe, which features a combination of flavors and textures that will take your green bean casserole to the next level!

Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

  • Crisp-tender green beans. Steaming the green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
  • Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
  • Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
  • Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
  • Perfect for your holiday table.
    • Make ahead. Prepare the components in advance and assemble just before baking.
    • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.
Close up of Fresh Green Bean Casserole with a corner of the topping removed to show what's underneath

Ingredients in Homemade Green Bean Casserole Recipe

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

  • Fresh green beans – you can substitute frozen if you can’t find fresh
  • Butter – I use salted, but you can use unsalted
  • Yellow onion
  • Garlic cloves – can substitute garlic powder
  • All-purpose flour
  • Whole milk – you could substitute 2%
  • Sharp Cheddar cheese
  • Sour cream 
  • Dry sherry, optional
  • Lemon zest
  • Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
  • Panko breadcrumbs – can also use homemade
  • Fresh parsley
  • Paprika
  • Kosher or sea salt
  • Ground black pepper

How to Make Green Bean Casserole with Cheese

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

  1. Prep oven and casserole dish.
    Preheat oven to 350 degrees. Grease a 3-quart baking dish.
  2. Prep green beans.
    Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
  3. Cook onions and garlic for cheese sauce.
    In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. Process shot - onions and garlic cooking for white sauce
  4. Make a white sauce.
    Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. process shot - white sauce with onions cooking to thicken
  5. Finish cheese sauce; add green beans.
    Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  Process shot - green beans mixed with cheese sauce and in baking dish, ready to be baked
  6. Make topping; bake casserole.
    Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.
Overhead of Fresh Green Bean Casserole Recipe with Cheese in a white oval baking dish, with crispy shallots, chopped parsley and grated cheese on the side

Slow Cooker Green Bean Casserole Recipe (Variation)

To finish the casserole in a slow cooker:

  1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
  2. Cover and cook on high for 2 hours. 
  3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
  4. Spoon green beans into a shallow serving dish and top with hot topping.

Stovetop Green Bean Casserole (Variation)

To finish the casserole on the stovetop:

  1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
  2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
  3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
  4. Spoon green beans into a shallow serving dish and top with hot topping.

Fresh Green Bean Casserole Tips

Here are my tips for ensuring your casserole comes out perfectly every time:

  • Don’t overcook the green beans. Steam the beans just until they are crisp-tender to prevent them from becoming mushy in the cheese sauce.
  • Dry the green beans after cooking and cooling. Remove the cooked green beans from the water bath and place them on paper towels to drain excess moisture, which can make the casserole runny.
  • Don’t use packaged shredded Cheddar cheese. Grate it yourself. The additives in pre-shredded cheese can prevent it from melting properly and can diminish the flavor.
  • Make sure the white sauce thickens before adding other ingredients. The sauce should be fairly thick before adding the cheese, sour cream, and other ingredients to prevent a watery casserole.
  • Watch the casserole carefully when baking. Overcooking can lead to a dry casserole and a burnt topping.

Can Green Bean Casserole Be Made Ahead of Time?

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.

Storage and Reheating

Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. Reheat in the microwave.

Green Bean Casserole FAQs

How long do you cook a green bean casserole for?

If baking in a 350-degree oven, cook the casserole for around 20 minutes. If on the stovetop, cook for around 15 minutes over medium-low heat. And, if in a slow cooker, cook on high for 2 hours.

How to double green bean casserole recipe?

To double my recipe, simply click on the “2X” button to the right of “scale” in the recipe card. This will give you the doubled ingredients. And, use two 3-quart baking dishes.

Can I use a different size pan for this recipe?

You can use any shape 3-quart baking dish. I recommend a pan no more than 3 inches deep, so most of the beans are covered with the topping.

More Side Dishes for your Holiday Table

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Close up of Fresh Green Bean Casserole with a corner of the topping removed to show what's underneath

Fresh Green Bean Casserole Recipe with Cheese

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Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

  • 4 cups fresh green beans (around 1 1/2 pounds), stemmed and broken or cut into 1 to 2-inch pieces
  • 3 tablespoons butter, divided use
  • 1 1/2 cups chopped yellow onion
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper, to taste
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup grated sharp Cheddar cheese
  • 1/4 cup sour cream
  • 1 tablespoon dry sherry, optional
  • 1 teaspoon lemon zest
  • 1/4 cup crispy shallots
  • 1/4 cup Panko (or homemade) breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 350 degrees. Grease a 3 quart (9 by 13-inch) baking dish.
  2. Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
  3. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic, reduce heat to medium-low, and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color (12 to 15 minutes).
  4. Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens.
  5. Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.
  6. Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.
  7. Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

Notes

Slow cooker variation: instead of putting green bean-sauce mixture in a baking dish, place it in a slow cooker. Cover and cook on high for 2 hours. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.

Stovetop variation: Leave the green bean-sauce mixture in the skillet or sauté pan. Bring to a simmer over medium-low heat and cook until warmed through, around 15 minutes. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.

To prepare casserole earlier the same day: Follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.

To prepare casserole up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepare

  • Author: Lee Clayton Roper
  • Category: Holiday Side Dishes
  • Method: Bake, Stovetop, or Sow Cooker
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Fresh Green Bean Casserole Recipe with Cheese appeared first on A Well Seasoned Kitchen.

Crispy Baked Panko Chicken with Mexican Seasoning

This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is…

The post Crispy Baked Panko Chicken with Mexican Seasoning appeared first on A Well Seasoned Kitchen.

This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side

(Photo by Rick Souders)

Baked Panko Chicken is Taken to the Next Level with Mexican Flavors!

My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired me to create this unique Baked Panko Crusted Chicken.
 
Instead of just dipping chicken pieces in beaten egg and then dredging in plain breadcrumbs, I add salsa to the eggs, and chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The baked crispy chicken is then served on a bed of torn lettuce, accompanied by grape tomatoes, avocado slices, tomatillo-green chile salsa (also known as salsa verde), sour cream, and shredded Cheddar cheese. The result is a super easy recipe that will please the whole family!

Why This Panko Chicken Recipe Works

  • Well-balanced. The chicken’s crunchy coating pairs beautifully with fresh, crisp lettuce, while fresh tomatoes add brightness. Smoky and spicy notes from green chile salsa elevate the flavor profile, and the coolness of sour cream provides a refreshing contrast. Lastly, creamy ripe avocados and Cheddar cheese add richness and depth.
  • Layered flavors. Mexican seasonings are added during both the dish’s prep as well as presentation, deepening the dish’s overall taste. 
  • Crispy, tender chicken. Baked to perfection, the chicken has a crunchy exterior while remaining tender and juicy inside – all without the oily mess of frying!
  • Convenient one-dish meal. Quick and easy to prepare, this recipe uses readily available ingredients, making it perfect for busy weeknights or casual entertaining.
  • Visually appealing. With its colorful presentation, this dish is not only delicious but also attractive – and my mom always said that we eat with our eyes first!

Crispy Panko Chicken With Mexican Seasoning Ingredients

Here’s all you need to make this amazing baked chicken with panko, all of which should be available at your local grocery store (details are included in the recipe card below):

  • Boneless, skinless chicken breasts
  • Panko bread crumbs
  • Large eggs
  • Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde (I like Trader Joe’s brand)
  • Chili powder 
  • Ground cumin 
  • Garlic salt – can substitute garlic powder, and add more salt
  • Dried oregano (Mexican, if you can find it – I order it online)
  • Kosher or sea salt 
  • Freshly ground black pepper 
  • Butter
  • Torn lettuce 
  • Sour cream 
  • Green onion 
  • Grape, cherry, or other flavorful fresh tomatoes 
  • Ripe avocados
  • Sharp Cheddar cheese 
  • Lime wedges

How to Make Baked Panko Chicken

Here’s a step-by-step guide on how to prepare this easy panko crusted chicken. If you’re more of a video person, see video link in the recipe card at the bottom of this post:

  1. Prep coating ingredients.
    In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.  Three photo collage showing the ingredients in the egg mixture and breadcrumb mixture for the chicken coating
  2. Prep chicken; coat.
    Butterfly larger breasts and cut into two pieces (making what’s called chicken cutlets); pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the panko mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere. two photos showing how to dip chicken and egg mixture, then dredge in breadcrumb mixture
  3. Refrigerate chicken.
    Place coated chicken pieces in a single layer on a baking sheet pan and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set. 
  4. Preheat oven to 350 degrees. 
  5. Melt butter.
    Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily). 
  6. Bake chicken.
    Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees. 
  7. Let rest.
    Let cooked panko chicken rest for 5 minutes before serving.

How to Serve Panko Chicken

Here’s how to plate and serve this easy baked chicken:

  1. Place 1 cup of shredded lettuce on each of 6 serving plates. 
  2. Top with a chicken breast. 
  3. Place a dollop of sour cream and salsa on top of the chicken. 
  4. Sprinkle about 1 tablespoon of green onion over chicken. 
  5. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. 
  6. Season with salt and freshly ground pepper. 
  7. Sprinkle Cheddar cheese over each serving. 
  8. Place a lime wedge on each plate. 
  9. Pass additional salsa and sour cream on the side. 

Tips to Ensure Baked Chicken Comes Out Perfectly

  • Don’t use finely ground breadcrumbs. Coarser crumbs (homemade or Panko) are needed to get the desired crunchy texture.
  • Refrigerate the breaded chicken before cooking. Refrigerating for at least 25 minutes allows the breading ingredients to blend and adhere to the chicken.
  • Let the fried chicken sit for 5 minutes before serving. This step allows the breading to get nice and crispy and also allows the juices to redistribute throughout the chicken, making it moist and tender.
red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side
(Photo by Rick Souders)

Variations and Substitutions

While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accomodate your dietery needs and tastes. Here are a few suggestions:

  • Substitute chicken thighs or chicken tenders for the chicken breasts – but I don’t think they look as pretty on the plate when serving.
  • Use yogurt instead of sour cream for fewer calories and a bit of tanginess. 
  • Mix chopped cilantro with the lettuce, to layer in even more Mexican flavor.
  • Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.

Make Ahead, Storage, and Reheating

The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
 
If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.

Crispy Baked Panko Chicken FAQs

What is panko chicken?

Panko chicken refers to chicken coated in panko breadcrumbs before cooking. Panko is a Japanese-style breadcrumb known for its light, airy, and crisp texture.

What’s the difference between panko breadcrumbs, regular breadcrumbs, and croutons?

Panko breadcrumbs are coarser, lighter, and have a neutral flavor. Regular breadcrumbs are finer-grained and may have a slightly sweet or savory taste. On the other hand, croutons are small, crunchy pieces of bread (usually around 1/2 to 3/4-inch square) that are typically used as a topping.

What’s the best way to get panko to stick to chicken?

To get breadcrumbs to stick, dip the chicken pieces first in beaten egg, then dredge them firmly in the breadcrumbs, 2 to 3 times on each side, and push down on the crumbs to ensure they adhere. Second, refrigerate them for at least 15 minutes to allow the coating to set. 

Will panko brown in the oven?

Yes, panko coating will brown when baked, especially in this recipe since you have dredged it in melted butter.

Should you bake chicken covered or uncovered?

Baking breaded chicken uncovered is best, to allow it to crisp up on the outside. Covering it will result in a soggy crust.

Other Quick and Easy Chicken Dishes

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red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side

Crispy Baked Panko Chicken with Mexican Seasoning

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This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

  • Prep Time: 15 minutes
  • Refrigeration and Resting Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 4 large eggs
  • 1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups panko breadcrumbs
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon dried oregano
  • 3 large boneless, skinless chicken breast halves
  • 3 tablespoons butter, cut into 3 to 4 pieces
  • 6 cups shredded lettuce
  • 3/4 cup sour cream
  • 6 tablespoons chopped green onion
  • 36 grape or small cherry tomatoes, cut in half
  • 3 ripe avocados, peeled, seeded and sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons grated sharp Cheddar cheese
  • 6 lime wedges 

Instructions

  1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
  2. Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
  3. Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
  4. Preheat oven to 350 degrees.
  5. Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
  6. Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
  7. Let cooked panko chicken rest for 5 minutes before serving.
  8. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.

Notes

Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Quick and Easy
  • Method: Bake
  • Cuisine: Southwestern

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Crispy Baked Panko Chicken with Mexican Seasoning appeared first on A Well Seasoned Kitchen.

Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe

Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and…

The post Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe appeared first on A Well Seasoned Kitchen.

Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you’re a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

Overhead view of Sausage, Egg and Cheese Muffins in muffin pan, with 3 muffins sitting on top

Sausage, Egg, and Cheese Muffins for Breakfast

I love a good breakfast, but who has time to whip up something delicious every day? That’s why I created these easy breakfast muffins. They’re a total game-changer for busy mornings. And, they’re a healthy breakfast option, too! I used to make them in ramekins for guests but then realized the convenience of baking them in muffin tins for easier storage and reheating for everyday use.

Why You’ll Love Our Sausage, Egg, and Cheese Muffins

Here’s why I love these savory muffins and am sharing the recipe with you:

  • Make ahead meal prep. Prepare a batch of muffins in advance and store them in the refrigerator or freezer for a quick grab-and-go breakfast.
  • Healthy and nutritious. Packed with protein, vitamins, and minerals, these low carb, gluten free muffins are a healthy way to start your day!
  • Flavorful and satisfying. The combination of savory sausage, fluffy eggs, melted cheese, and fresh vegetables creates a fresh, earthy, delicious and satisfying taste. 
  • Light yet filling. These muffins are a protein-packed breakfast option without the heaviness of many traditional morning meals.
  • Flexible recipe. Customize your homemade muffins by adding or subtracting ingredients to suit your preferences and dietary needs.
Nine Sausage, Egg and Cheese Muffins in muffin pan

Ingredients You’ll Need for This Sausage Breakfast Muffins Recipe

Here’s all you need to create these breakfast egg muffins (preparation details and quantities are included in the recipe card below). All these ingredients should be available at your local grocery store:

  • Red or Yukon gold potatoes – for this recipe, the potatoes are cooked in advance, so leftovers work well!
  • Fresh tomatoes – any kind will work; I like to use cherry tomatoes for their rich flavor and bright color
  • Fresh baby spinach
  • Pre-cooked breakfast turkey sausage links or patties – can also use cooked turkey sausage crumbles
  • Green onions
  • Sharp Cheddar cheese
  • Fresh basil – can also use dried
  • Egg whites – using only whites makes the muffins healthier. However, they are also a pale white inside and on the sides. For more color, add in a yolk or two.
  • Dijon mustard
  • Kosher or sea salt
  • Fresh ground black pepper
Overhead of seven Sausage, Egg and Cheese Muffins on a white plate

How to Make Sausage, Egg, and Cheese Muffins

Here’s all you have to do to create this easy recipe:

  1. Prep oven and muffin pan.
    Preheat the oven to 350 degrees. Generously spray 12 muffin cups with nonstick cooking spray.
  2. Prep ingredients.
    Chop the cooked potatoes, tomatoes, spinach, turkey sausage, green onions, and basil. Shred the cheese.
  3. Fill muffin cups.
    Divide the following ingredients evenly between the muffin cups, in this order:
    • Potatoes
    • Tomatoes
    • Spinach
    • Turkey sausage
    • Green onions
    • Cheese
    • Basil
  4. Add egg, mustard, salt and pepper.
    In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour egg mixture over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
  5. Bake; cool.
    Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve. 

Tips for Baking Perfect Savory Muffins

Here are my tips for ensuring your sausage egg muffin cups come out perfectly:

  • Don’t overbeat the egg whites. Whisk just until the whites, mustard, salt and pepper are combined. Otherwise when baked, they can rise too far and leak out of the tins.
  • Remove the seeds and pulp from the tomatoes. These add water and a bit of chewiness, neither of which you want in this recipe. 
  • Don’t use packaged shredded Cheddar cheese – grate it yourself. The stuff they add to pre-shredded cheese to keep it from caking also can keep it from melting properly. And, the flavor will be less than freshly grated cheese.
  • Don’t undercook the muffins. If you remove the muffins from the oven too early, they will be runny. 
One cut open Sausage, Egg and Cheese Muffin sitting next to another muffin

Customize Your Sausage, Egg, and Cheese Muffins – Variations and Additions

While Robert and I love this healthy breakfast recipe as is, it is very flexible and can be modified to suit your tasted and/or dietary needs. Here are a few ideas:

Variations: 

  • Use chopped cooked turkey bacon instead of turkey sausage
  • Instead of turkey sausage, use cooked pork sausage or Italian sausage
  • Use other kinds of cheese – Monterey Jack, Colby Jack, Pepper Jack, etc.
  • Substitute chopped red bell peppers instead of tomatoes

Additions:

  • Add 2 tablespoons sour cream or crème fraiche to the egg mixture
  • Add 1/4 chopped black olives (1 teaspoon per muffin tin)

For a more elegant presentation, make the muffins in small ramekins. You will probably end up with around 9 or 10 muffins instead of 12. You an also place cooked muffins into decorative cupcake liners to serve.

Meal Prep (Make Ahead)

Muffins can be baked, cooled completely, place in an airtight container, and refrigerated for up to 4 days. They can also be frozen for up to 2 months. To freeze, place in the freezer in a single layer and not touching. This can be done either on a large cookie sheet and then, once frozen, muffins can be moved to freezer-safe baggie(s). Alternatively, divide muffins between two (gallon-size) freezer-safe baggies and lay flat, in a single layer, in the freezer. 

How to Reheat 

Reheat in a 375-degree oven (toaster oven works well) for 12 to 15 minutes or until warmed through. Can also be microwaved, but watch carefully as they can become overcooked.

More Easy Breakfast Recipes

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Overhead view of Sausage, Egg and Cheese Muffins in muffin pan, with 3 muffins sitting on top

Sausage, Egg, and Cheese Muffins

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Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you’re a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins, serves 6
  • Diet: Gluten Free

Ingredients

  • 6 ounces red or Yukon gold potatoes, cooked and chopped (skin on or off)
  • 1/2 cup chopped tomatoes, seeds and pulp removed (around 6 ounces of cherry tomatoes)
  • 2/3 cup chopped fresh baby spinach
  • 4 pre-cooked breakfast turkey sausage links or patties, chopped
  • 3 to 4 large green onions, chopped (white, light green, and part of the dark green portion)
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/3 cup chopped fresh basil
  • 1 3/4 cups egg whites
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher or sea salt
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 350 degrees. Generusly spray 12 muffin cups with nonstick cooking spray.
  2. Divide the following ingredients evenly between the muffin cups, in this order:
    • Potatoes
    • Tomatoes
    • Spinach
    • Turkey sausage
    • Green onions
    • Cheese
    • Basil
  3. In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
  4. Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm.
  5. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve.

Notes

Make ahead: Muffins can be baked, cooled completely, covered, and refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a 375 degree oven (toaster oven works well) for 12 to 15 minutes or until heated through. Can also be microwaved, but watch carefully as they can become overcooked.

  • Author: Lee CLayton Roper
  • Category: Meal prep
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe appeared first on A Well Seasoned Kitchen.

12 Baguette Recipes We’d Bring To The Olympic Village

During the Paris games, the Olympic Village will produce more than 12,000 baguettes.

Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficient…

During the Paris games, the Olympic Village will produce more than 12,000 baguettes.

Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficiently carb load the more than 10,000 athletes competing at the summer games.

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Homemade Cinnamon Swirl Bread – Easy Recipe

Calling all cinnamon bread lovers! Our recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, layer, and bake! Plus, it boasts two secret weapons: a touch…

The post Homemade Cinnamon Swirl Bread – Easy Recipe appeared first on A Well Seasoned Kitchen.

Calling all cinnamon bread lovers! Our recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, layer, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places. It’s a keeper for sure!

3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Why This Easy Cinnamon Swirl Bread Recipe is a Keeper

One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

  • Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
  • A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
  • Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
  • Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
  • Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.
Loaf of Cinnamon Swirl Bread with 3 slices in front standing at an angle, showing the inside

Ingredients Needed for This Easy Cinnamon Swirl Bread Recipe

Here’s all you’ll need to create this delicious Cinnamon Bread:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Table salt
  • Butter (salted)
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream
  • Whole milk
  • Ground cinnamon
  • Orange zest
Overhead view of all the ingredients in Homemade Cinnamon Swirl Bread, labeled

How to Make Homemade Cinnamon Swirl Bread

And here’s all you have to do to create this delicious homemade bread:

  1. Prep ingredients.
    Bring all ingredients to room temperature.
  2. Prep oven and baking pan(s).
    Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. Combine dry ingredients.
    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. Cream butter and sugar.
    In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
  5. Add remaining wet ingredients.
    Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. Add dry ingredients.
    At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Place half of batter in pan.
    Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. Add cinnamon-sugar layer.
    In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s). Overhead view of first layer of batter in prepared pan, with cinnamon-sugar mixture sprinkled on top
  9. Add remaining batter.
    Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut. Batter in pan, in oven, showing the cut on top that's filled with cinnamon-sugar mixture
  11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.
Side view of a loaf of Homemade Cinnamon Swirl Bread with two slices at an angle, showing the inside

How to Serve Cinnamon Swirl Bread

This bread can be served sliced warm or at room temperature. I like to add a bit of butter as well. It’s also delicious as the base for French toast!

Tips to Ensure your Homemade Cinnamon Bread Turns out Perfect

Here are some secrets to ensure your homemade cinnamon swirl bread turns out perfect every time:

  • Bring ingredients to room temperature. Make sure all your ingredients are at room temperature. Don’t skip this step; cold ingredients won’t combine properly.
  • Don’t overmix. Once the dry and wet ingredients are just combined, stop mixing. Overmixing can lead to a tough and dense loaf.
  • Monitor bread during the last 10 minutes of baking. Keep an eye on your bread during the last few minutes of baking. Every oven is different, so adjust the baking time slightly if needed to achieve a golden brown crust without burning.
  • Cool the bread. Let the bread cool completely before slicing. This allows the crumb to set properly and prevents it from crumbling.
Loaf of Cinnamon Swirl Bread with two slices cut in front and lying down

Variations and Additions

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

Storing Homemade Cinnamon Swirl Bread

Once the bread has cooled completely, wrap in plastic wrap and refrigerate for up to 4 days. Bread can also be wrapped and placed in a ziptop baggie (or securely wrapped a second time with aluminum foil) and frozen for up to 2 months. Thaw frozen wrapped bread overnight in the refrigerator.

Other No Yeast Breads, Muffins, and Rolls To Try

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3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Homemade Cinnamon Swirl Bread – Easy Recipe

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This recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, swirl, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places.

  • Prep Time: 20 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 large, 2 medium, or 4 small loaves (see pan sizes in Notes)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup salted butter, softened
  • 1 1/4 cups granulated sugar, divided use
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons orange zest (from about 1 large navel orange)

Instructions

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes.
  5. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over the batter in the pan(s).
  9. Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
  11. Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Remove from oven and place on a wire rack to cool in the pan for 10 minutes.
  13. LIft the bread out of the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

Notes

Pan sizes for this recipe: 1 large (9 by 5-inch), 2 medium (8 by 4-inch), or 4 small (5 3/4 by 3 1/4-inch) loaves. Note that the medium loaves won’t be as tall as the large loaf.

High altitude adjustments: No adjustments are necessary up to 7500 feet. Use only medium or small pans above that level and reduce baking powder to 3/4 teaspoon.

Make ahead: Bread can be baked, cooled completely, wrapped with plastic wrap or foil, and refrigerated for up to 4 days. It can also be placed in a freezer-safe baggie and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Quick breads
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Homemade Cinnamon Swirl Bread – Easy Recipe appeared first on A Well Seasoned Kitchen.

These Barley-Miso Chocolate Chip Cookies Are the Perfect Intro to ‘Bread and Roses’

The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment.

Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring G…

The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment.

Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals, a recent Food52 Baking Club pick. (Snacking Bakes by Yossy Arefi is our next selection—join us to bake through it!)

Read More >>

The Best Lemon Bars – Easy Family Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

More Cookie Recipes to Enjoy

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Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

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Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Mini Cheese Tart Appetizers with Chutney – Make Ahead

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is…

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet mango chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Why I Love Make Ahead Appetizers – Especially This Recipe

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

  • Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
  • Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
  • Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

Ingredients and Equipment Needed

cutting board holding all ingredients for Mini Cheese Tarts, labeled

To make these mini tarts, you’ll need the following ingredients:

  • Cream cheese – I think regular is best, but you can substitute low fat if needed
  • Sharp Cheddar cheese
  • Garlic
  • Curry powder – I recommend Madras curry
  • Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
  • Green onions
  • Cayenne pepper
  • Worcestershire sauce
  • Kosher salt
  • All-purpose flour, for rolling pastry
  • Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

  • Electric Mixer with whisk attachment
  • Rubber spatula (for scraping down the sides of the bowl)
  • Rolling pin and mat
  • Large sharp knife
  • Mini muffin pans
  • Mini tart tamper (recommended but not required)
  • Measuring spoons and cups

Close up of 11 Mini Cheese Tarts on a light blue platter

Step-by-Step Instructions for Making Mini Tarts with Cheese and Chutney

Here’s how you create these little bites of deliciousness:

  1. Mix cream cheese.
    Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes. Whipped cream cheese in the mixer bowl, showing when it's smooth
  2. Add the Cheddar, garlic, and curry powder and blend well. Mixer bowl showing adding the Cheddar cheese, curry and garlic to the cream cheese
  3. Add remaining filling ingredients.
    Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside. Mixer bowl with whisk inside showing when ingredients are mixed enough
  4. Cut puff pastry into squares.
    On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares. Rolled puff pastry sheet with 6 squares cut out
  5. Press squares into small mini-muffin tins and prick with a fork. Mini muffin tin holding puff pastry squares, unfilled
  6. Fill squares and freeze.
    Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins. mini muffin tin holding filled puff pastry squares, unbaked
  7. Bake.
    To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let sit; serve.
    Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!
pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Tips for Making Perfect Mini Tarts

Over the years of making these cheese tarts, I’ve learned a few lessons that I thought I would share with you to ensure your tarts come out perfectly:

  • These tarts MUST be baked from frozen. Don’t skip this step or thaw them before baking! If you do, the puff pastry bottoms will puff up so far that they’ll push out the filling.
  • For best results, don’t overfill the tarts, just 1 teaspoon of filling. If you add more, the filling can bubble out of squares when cooked.
  • It’s important to taste the filling after mixing and adjust the seasoning as needed. Spices, like the curry and cayenne powder, lose their punch of flavor over time (after opening), so if yours are older, you may need to add more.
  • Don’t use packaged shredded Cheddar cheese – grate it yourself. The stuff they add to pre-shredded cheese to keep it from caking also can keep it from melting properly. And, the flavor will be less than freshly grated cheese.
  • Keep puff pastry sheet cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.
  • A note on baking time: If your tarts are baked in a pan that came out of the freezer, since it’s cold it will likely take the tarts closer to 18 minutes to fully cook. On the other hand, if frozen tarts are placed in a room temperature pan, then their cooking time will be closer to 15 minutes.

Variations and Customization Options

While the classic mini cheese tart appetizer with chutney is simply divine, don’t be afraid to get creative and experiment with different flavors and ingredients. Here are a few variations and customization options to consider:

  • Swap out 1/4 of the cream cheese for goat cheese, to add a bit of tang.
  • Replace the Cheddar cheese with shredded gouda cheese.
  • Create a holiday version with cranberry chutney instead of mango.
  • Add chopped fresh herbs like chives, cilantro, or parsley for a pop of color and freshness.
  • Add chopped cooked ham or bacon for a richer appetizer.

Close up of 11 Mini Cheese Tarts on a light blue platter

Make Ahead and Storage Tips

One of the best things about these mini cheese tart appetizers is that they must be prepared ahead of time, making them a stress-free option for entertaining. Prepare the tarts through the freezing step. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. They will last for up to 3 months; after that, the pastry won’t puff. When ready to bake, place frozen tarts back into mini-muffin tins.
 
Alternatively, the filling can be made up to 3 days ahead, placed in an airtight container, and refrigerated. Can also be frozen for up to 3 months.  Bring to room temperature before filling pastry squares.

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pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Mini Cheese Tart Appetizers with Chutney

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5 from 1 review

Print Recipe

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

  • Prep Time: 20 minutes
  • Freezing time: 120 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 36 mini tarts

Ingredients

  • 5 ounces cream cheese at room temperature
  • 2/3 cup grated sharp Cheddar cheese
  • 1/2 teaspoon chopped garlic
  • 3/4 teaspoon curry powder
  • 3 tablespoons cup mango chutney
  • 2 medium green onions (white, light green, and some of the dark green portion), chopped
  • Dash cayenne pepper
  • Dash Worcestershire sauce
  • Kosher salt, to taste
  • All-purpose flour, for rolling pastry
  • 1/2 package (17 ounces) frozen puff pastry, thawed (1 sheet)

Instructions

  1. Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
  2. Add the Cheddar, garlic, and curry powder and blend well.
  3. Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
  4. On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
  5. Press squares into small mini-muffin tins and prick with a fork.
  6. Spoon 1 teaspoon filling into the center of each square. Cover with plastic wrap and freeze tarts in the tins.
  7. To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let tarts sit in tins for 1 minute, then remove to a platter and serve warm.

Notes

Make ahead: Tarts can be kept frozen for up to 3 months. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. Place frozen tarts back into mini-muffin tins to bake.

The filling can be made up to 3 days ahead, covered, and refrigerated. Can also be placed in an airtight container and frozen for up to 3 months.  Bring to room temperature before filling pastry squares, then freeze before baking.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: finger food, make ahead
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2009 and then updated significantly with new photos and additional information in March 2024.

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

5 Gift Ideas For The Baker in Your Life

If you have a friend or family member who loves to bake, then consider yourself lucky. Why, you might ask? Because they are some of the easiest people to buy for. And take that from someone who loves to bake, and is overjoyed when gifted with any cookb…

If you have a friend or family member who loves to bake, then consider yourself lucky. Why, you might ask? Because they are some of the easiest people to buy for. And take that from someone who loves to bake, and is overjoyed when gifted with any cookbook, kitchen gadget, or decorative cake plate. Additions to our baking collection are always welcome, whether it’s a kitchen tool, a fun new ingredient, or something food-themed (like a butter ornament, for example–hint hint). With that said, here are some of my top gift picks for that special baker in your life.

1. Magnetic Retro Kitchen Timer

Okay yes, this isn’t necessarily baking exclusive, however, what baker wouldn’t want this retro kitchen timer hanging out in the kitchen? It’s cute, it comes in several different colors for you to choose from, and it sticks to the fridge which means you’ll never lose it. Plus, it eliminates the need to attempt to set a timer on your phone with flour-covered fingers. And if that’s not a win, I don’t know what is.

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