Sweet Potato, Apple, and Lavender Balsamic Puff Pastry Appetizers

Makes 48 Bite-Sized Appetizers

Twisty, crunchy, and cheesy, each warm bite explodes in the mouth with layer after layer of fall flavors exploding on the tongue. This little appetizer showcases sweet potato and Granny Smith apples, accented by the herbal notes of lavender. But you’ll swear you just bit into a late autumn day! Pair with a New Zealand Sauvignon Blanc to get the party started!

2 sheet frozen puff pastry, thawed

2 T dried food-grade dried lavender (You can purchase at Fresh Market)

1 medium sweet potato peeled and cut into very small dice

1 medium Granny Smith apple peeled and cut into very small dice

¼ of small sweet white onion, diced small

1 ½ fresh rosemary chopped finely

3 ½ ounces cream cheese (full fat yields better results!)

Zest of 1 large orange

1 T Olive This! Lavender Balsamic Vinegar + lots more for dipping

1 T light olive oil

A few T of flour to roll out pastry

3 T heavy cream

More kosher salt to garnish

Sprigs of rosemary to garnish

    Remove puff pastry from the freezer at least 3 hours before using if placing in fridge. Or set on counter for an hour. You want it cold but not frozen.
  • Take the dried lavender and pulverize using a mortar and pestle. If you don’t have one you can grind in a mini food processor although I suggest you buy one right now. It will come handy in any Bling Kitchen. Set aside crushed lavender.
  • Chop the fresh rosemary. Set aside.
  • Place the small diced sweet potato, apple and onion on a large saucepan and cover with cool water. Add an 1/8 t of the lavender blossoms. Bring to boil and cook until soft. Drain, and place in glass bowl. Cover with plastic until ready to use. Or place in fridge to use the next day. Bring to room temperature before assembling purses.
  • Grate the zest of the orange into the 3 ½ ounces of cream cheese, slightly softened. Mix well. Set aside.
  • In a small bowl add the 1 T of lavender balsamic, 1 T of light oil, 1 t kosher salt and ½ t black pepper. Whisk well. Add to the room temperature sweet potato, apple, and onion mixture. Add the chopped rosemary. Stir in well.
  • Preheat oven to 400 degrees F.
  • Roll out the pull pastry, one sheet at a time on a well-floured surface. Cut into 3 ¼” squares. I was able to get about 34 out of each sheet. See tip below if you don’t want to make all 48 bites.
  • To assemble, place a small teaspoon of the orange cream cheese mixture in the center of the square. Add a shy tablespoon of the potato apple mixture. Bring each of the 4 corners up to meet. Pinch them in your fingers. Cup the purse in your hand and gently twirl in around until it is twisted closed. Place 24 at a time on a parchment paper covered baking sheet. Brush with the heavy cream. Sprinkle lightly with the rest of the crushed lavender.
  • Bake for about 15 – 17 minutes or until golden brown and you see slight bubbling.
  • Remove, let cool for about 10 minutes. Serve with a mixture of equal parts lavender balsamic and oil. Whip to incorporate with a spoon. Nestle a rosemary sprig for garnish. Taste the purses and if needed garnish with a bit of kosher salt.


 I would also try this with soft goat cheese. Will produce a little different tang but still be wonderful.

If you decide you don’t want 48 bites make 24 and use the rest of the cooked and dressed potato apple mixture as a side dish with chicken or folded into pasta and ham.

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