9 Strawberry Appetizer Ideas

As an Amazon Affiliate, I earn from qualifying purchases.

Strawberries add a burst of fruity flavor to make alluring appetizers.

Strawberries have a vibrant color, and their juicy flavoring makes for mouthwatering appetizers.

You can use strawberries to make strawberry caprese bites, strawberry salsa, deviled strawberries (similar to deviled eggs), strawberry bruschetta, and strawberry phyllo cups.

Try making one these unique appetizers for your next party or family get together!

Strawberry Appetizers

Strawberry Caprese with Lemon and Basil

Strawberry caprese with lemon and basil is a cheesy and fruity toothpick appetizer.

Cubed mozzarella is marinated with lemon juice, lemon zest, thin strips of fresh basil leaves, olive oil and salt.

Strawberry caprese is made by cutting strawberries in half.

To assemble the appetizer, place a strawberry, a slice of mozzarella cheese, and then repeat again together in a stack.

A toothpick is placed through the stack to create the strawberry caprese appetizer.

Fresh ground pepper is sprinkled on top of the appetizer to finish it off.

Whipped Feta with Roasted Strawberries

Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.

Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.

In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.

To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.

Garnish with thin strips of fresh basil leaves.

Strawberry Salsa

Strawberry salsa is a refreshing, and spicy salsa you can serve with tortilla chips for dipping on a hot summer day.

Strawberry salsa is made by adding diced strawberries, chopped red onions, and finely chopped jalapeno peppers to create the base of the salsa.

Sugar, lime juice, lime zest, cilantro, salt, pepper and white balsamic vinegar are added to the salsa base to flavor the salsa.

You can serve it right away, or place it in the fridge to chill before your guests arrive.

Deviled Strawberries

Deviled strawberries are refreshing appetizer that would go well for a summer party.

Deviled strawberries are made by cutting the strawberries in half, and then cutting the back of the strawberries for them to be able to sit flat on a plate.

Using a melon baller, the center of the halved strawberries are scooped out to make way for the filling.

The filling is made by mixing together cream cheese, sour cream, sugar, vanilla extract, and lemon juice. Whipped cream is beaten until stiff peaks, and then folded into the cream cheese filling.

The filling is piped into the strawberries with the star tip, creating ridges on the edges of the filling.

To garnish, sprinkle a couple of graham cracker crumbs. You can make this strawberry appetizer ahead of time, and place them in the fridge until you’re ready to serve them.

Strawberry Bruschetta with Cream Cheese

Strawberry bruschetta with cream cheese is a creamy and fruity flavored bruschetta.

Cream cheese mixed together with vanilla extract and sugar to add sweet vanilla notes.

Strawberries are diced and tossed with balsamic reduction and strips of fresh basil leaves.

When you’re ready to serve your bruschetta, prepare the baguette slices by toasting them in the oven for a couple of minutes.

Assemble the strawberry appetizer by placing a thin layer of cream cheese, and a spoonful of strawberries.

Serve immediately.

Strawberry and Cream Cheese Dip

Strawberry cream cheese dip is an easy appetizer to make that doesn’t require any baking or mix master!

Thaw frozen strawberries with sugar and balsamic vinegar. Sugar will draw out the flavor of the strawberries.

Once the strawberries have thawed, mash them together to make the sauce for your dip.

Place a brick of cream cheese on a serving plate, and top with mashed strawberry sauce.

Garnish with thin strips of fresh basil leaves.

Serve strawberry cream cheese appetizer with pita chips or crackers for dipping.

Strawberry Balsamic Crostini

Strawberry balsamic crostini is has a creamy and fruity flavoring to it.

Crostini’s are made fresh in the oven by slicing a baguette and brushing each slice with oil.

The baguette pieces are toasted in the oven for 2 minutes until they begin turning light brown.

After the baguette slices have finished toasting, they are topped with a thin layer of ricotta cheese.

Strawberries are sliced and placed on top of the ricotta.

To garnish, drizzle a little balsamic reduction, and add a couple strips of fresh basil leaves to the top of the strawberry appetizer.

Whipped Feta and Strawberry Phyllo Cups

Whipped feta and strawberry phyllo cups

Feta is crumbled and placed in a food processor and blended until the pieces are quite small.

Cream cheese, honey, lemon zest are added to the food processor and blended until smooth.

The feta and cream cheese citrus mixture is piped into the phyllo cups as the base of the appetizer.

Diced strawberries are placed on top of the cream cheese mixture in the phyllo cup.

To garnish, add a sprig of mint, and a little drizzled balsamic reduction.

Brie with Strawberries and Balsamic

Brie with strawberries and balsamic is a warm strawberry appetizer you can serve with crackers or baguette slices.

Brie cheese is grilled or baked until it’s melted through.

Diced strawberries are mixed with a freshly made balsamic glaze, and toasted pecans.

The brie is topped with the strawberry mixture and served warm with bread.

12 Balsamic Vinegar Appetizers

As an Amazon Affiliate, I earn from qualifying purchases.

Balsamic vinegar is a tart sauce you can use to drizzle on cracker or bread appetizers.

Balsamic vinegar brings the flavors of meat, cheese, herbs, and spices for a savory appetizer flavoring.

Balsamic vinegar is a sharp flavor, whereas balsamic reduction is a sweeter flavoring. You can use them almost interchangeably, depending on your taste preferences.

Prosciutto Brie Appetizer

Arrange a few artisan crackers on a serving plate. Top the specialty crackers with a slice of brie cheese, fresh basil, prosciutto, and arugula.

Once you’re ready to serve the appetizer, top with a drizzle of honey and balsamic vinegar for a sweet finish.

balsamic vinegar appetizer ideas

Roasted Cherry Tomato Bruschetta

Roasted cherry tomato bruschetta is served warm, made on crispy garlic crostini’s.

The roasted tomatoes are tossed with fresh basil leaves, and then placed on top of the crostini’s that have been rubbed with garlic.

The bruschetta topped with a sprinkle of grated parmesan cheese, and a drizzle balsamic vinegar.

Balsamic Vinegar Appetizers

Strawberry Bruschetta with Cream Cheese

Strawberry bruschetta with cream cheese is a sweet balsamic appetizer.

Cream cheese is mixed with vanilla extract and a bit of sugar.

A baguette is sliced into thin pieces, and toasted to create the bottom layer of the bruschetta.

To assemble the bruschetta, a thin layer of vanilla cream cheese is spread on the freshly toasted baguette slice.

The cream cheese will melt a little from the warmed bread.

Sliced strawberries are added on top of the cream cheese, with a couple strips of basil leaves.

Strawberry bruschetta is finished off with a drizzle of balsamic vinegar.

Watermelon Feta Bites

Watermelon feta bites are a refreshing appetizer you can serve at a summertime BBQ.

Watermelon is cut with a round cookie cutter, and then it hollowed out with a melon baller.

Dice a bit more watermelon to mix with cucumber and feta cheese. The mixture is tossed with a bit of red wine vinegar and olive oil.

The mixture is placed into the center of the hollowed out round watermelon pieces for vibrant, juicy, creamy appetizer.

You can drizzle a little balsamic vinegar on top for a complimentary flavor with watermelon.

Balsamic Vinegar Appetizer Recipe ideas

Prosciutto Peach Skewer

Prosciutto peach skewer uses fresh peaches wrapped in prosciutto.

Fresh mozzarella is added to the skewer for a creamy, cheesy addition to the juicy peaches.

Drizzle with balsamic vinegar and honey to finish off this delicious tangy appetizer.

Caprese Pesto Crostini

Caprese pesto crostini’s are made by marinating cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.

Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.

Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.

Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic vinegar.

Raw Apple Crostini

Raw apple appetizer is made by adding a layer of fig jam on top of a freshly prepared crostini.

A fresh leaf of basil is added on top of the fig jam.

A thin slice of apple is added to the crostini along with a strip of prosciutto.

The prosciutto appetizer is finished off with the balsamic vinegar drizzled on top.

balsamic vinegar appetizer recipes

Roasted Grape Crostini

Roasted grape crostini is a warm crostini appetizer bursting with grape flavor.

The grapes are roasted in the oven with a bit of olive oil, thyme, salt and pepper until they burst in the oven and release their juices.

After the grapes come out of the oven, they are drizzled with balsamic vinegar for a bit of an acidic finish.

The crostini is assembled by putting a thin layer of goat cheese on top of the crostini, a layer of roasted grapes, and then topping with chopped up walnuts.

Honey is drizzled on top of the crostini for a sweeter finish.

Peach Caprese Appetizer

Peach caprese appetizer uses slices of peaches to create a sandwich.

In between the layers of peaches is a slice of mozzarella.

On the top layer of peach, add a single leaf of basil and a drizzle of balsamic vinegar.

Place a toothpick through the sandwich so it can easily be eaten without it falling apart.

Prosciutto Havarti Crostini

Prosciutto Havarti crostini is made by adding a thin layer of red pepper jelly on top of a freshly baked crostini.

A layer of Havarti cheese is placed on top of the red pepper jelly.

Arugula leaves are added on top of the Havarti.

Prosciutto is layered on top of the arugula, and then is topped with balsamic vinegar for this colorful and flavorful crostini appetizer.

balsamic vinegar appetizers

Peach Flatbread

Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.

Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.

Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.

Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.

Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.

Oil and Vinegar

One of the most classic appetizers to use balsamic vinegar is to use it as a dipping sauce for bread.

You can use your favorite focaccia bread recipe, and then dip it in extra virgin olive oil, with a drizzle of balsamic vinegar on top of the olive oil.

The combination of oil and tart balsamic is a savory appetizer when paired with warm focaccia bread.

balsamic vinegar appetizer recipe ideas

5 Focaccia Appetizer Ideas

As an Amazon Affiliate, I earn from qualifying purchases.

Focaccia appetizers are savory starters you can serve at your next party, or family get together. Focaccia bread is a thick bread you can flavor with herbs, spices, and cheese.

You can use focaccia bread as a base to create an appetizer with toppings, including caramelized onions, brie, goat cheese, etc.

Focaccia bread is one the of the best breads for dipping due to it’s sturdy makeup.

You can dip focaccia bread into more than just olive and vinegar, here are 32 things to dip focaccia bread in.

Oil and Vinegar Focaccia Bread

Oil and vinegar focaccia bread is a classic, simple appetizer.

You can warm up the focaccia bread in the oven for a couple of minutes right before serving. Slice the focaccia bread into large, long pieces.

For the dipping plate, cover it in extra virgin olive oil.

You can add balsamic vinegar for a more tart flavoring that pairs well with olive oil.

Another option is to add balsamic reduction to the olive oil for a sweeter dipping sauce as an appetizer.

You can get a ton of different flavors of balsamic reduction, including garlic, strawberry, fig, etc.

Try out a couple at your local farmers market to see what flavor you would prefer.

Focaccia Appetizers

Pizza Focaccia Breadsticks

Pizza focaccia breadsticks are served with warm pizza sauce for dipping.

Focaccia bread is made fresh, and then topped with olive oil and a sprinkle of garlic powder prior to baking.

The bread is baked in the oven until the edges are crispy and golden brown.

After it comes out of the oven, the focaccia bread is topped with shredded mozzarella cheese and parmesan cheese.

The cheese is broiled until it’s a bubbling and brown.

Garnish with fresh basil leaves, and serve the focaccia bread appetizer warm, right out of the oven.

Serve the focaccia appetizer with your favorite warmed up pizza sauce, and enjoy!

Focaccia Appetizer ideas

Focaccia Bread topped with Cranberries and Brie

Focaccia bread can be uncooked, or cooked to make this appetizer.

First you’ll want to make your focaccia bread, and then put it in a pan ready for the toppings.

Caramelized onions are made by cooking onions in olive oil, or butter, and sprinkling a bit of salt and pepper on them. Add in a bit of balsamic vinegar to coat them at the end of the cooking time. The onions are finished when they are golden in color.

Top the focaccia bread with the a drizzle of olive oil, caramelized onions, slices of brie cheese, and fresh cranberries.

Add a couple of sprigs of rosemary and fresh ground pepper on top.

The focaccia bread is ready to be baked in the oven until the cheese has melted.

The focaccia bread should have crispy golden edges when it’s finished baking.

When you’re ready to serve it, cut the bread by slicing it, or cut it into cubes for easy serving.

Focaccia Bread topped with Goat Cheese and Roast Beef

Focaccia bread is first cut into small squares for serving, but they should be big enough for all of your toppings.

Caramelized onions are made by sautéing onions in a frying pan with olive oil and minced garlic.

Once the onions have fully cooked, and most of the moisture has evaporated, dry white wine is added to the pan, along with fresh thyme.

The onions are caramelized with the savory flavors of olive oil, garlic, wine, and thyme.

To assemble the focaccia appetizer, goat cheese is crumbled in a layer on top of the squares of focaccia.

Roast beef slices are added on top of the goat cheese.

Finally, the caramelized onions are added to top off the focaccia appetizer.

Garnish the appetizer with a couple sprigs of rosemary and thyme.

Garlic and Cheese Focaccia Bread

Garlic and cheese focaccia bread is a cheesy focaccia bread, paired with a garlic and cheese dipping sauce.

Focaccia bread is made, and then topped with olive oil and parmesan cheese. The cheese will be bubbly and brown when it’s finished cooking.

The dipping sauce is made by mixing together olive oil, minced garlic, a couple red pepper flakes, and finely grated parmesan cheese.

Cut the focaccia bread into long slices and serve it warm. Enjoy the focaccia bread with the delicious cheesy garlic oil for dipping.

Focaccia Appetizer recipes

Cream Cheese Filling for Macarons

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Cream cheese macaron filling is a sweet, tangy, vanilla filling that pipes easily with macarons.

Cream cheese filling has a decadent, memorable flavor.

Cream cheese macaron filling has a white color to it, but you can color it to fit the theme you’re going for.

Color the macaron filling using liquid food coloring, or gel food coloring. Add it last, so you can be sure of the color prior to piping it.

Cream Cheese Filling for Macarons

Macaron filling is stiff enough that you can use specialty tips to create a textured look to macarons.

Select a medium-large star tip, and pipe the outer ring of cream cheese macaron filling. Continue until you reach the center of the macaron.

You can also use cream cheese macaron filling as 1 of the macaron fillings.

You can pipe the outer ring of filling, and then it can hold in a center filling. You could use lemon curd, raspberry jam, blackberry jam, etc.

Cream Cheese Filling for Macarons

How to make cream cheese filling for macarons
Prep Time10 mins
Total Time10 mins
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups icing sugar

Instructions

  • Using a stand mixer, beat together 1/4 cup butter and 4 oz of cream cheese until fluffy.
  • Add 1 tsp vanilla extract, 1/8 tsp salt and mix together.
  • Slowly add 2 cups of icing sugar to the stand mixer until the filling comes together. Cream until the icing sugar has dissolved into the butter mixture.
  • Fill a piping bag with your cream cheese filling and pipe onto macarons.
  • Store macarons in the fridge for up to 3 days, or in the freezer for up to 1 month.
  • Store any excess cream cheese macaron filling in the freezer for up to 1 month.
Cream Cheese Filling for Macarons

Mille Feuille Pastry Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Mille Feuille pastry is made by laminating layers of butter in between dough to make puff pastry.

Puff pastry is a buttery, flakey pastry that works well with sweet desserts.

There are 3 layers of puff pastry for mille feuille.

You can even make Mini Mille Feuille desserts by cutting your puff pastry into squares after you have baked them.

Mille Feuille Pastry Recipe

You’ll be able to make enough puff pastry for 2 full sized mille feuille cakes.

If you only want to make 1 cake, store your excess puff pastry in the fridge for 2 days, or freeze it for up to 1 month.

Mille Feuille Pastry Recipe

Mille Feuille Pastry Recipe

How to make puff pastry to use for mille feuille recipe
Prep Time3 hrs
Course: Dessert
Keyword: dessert
Yield: 2 mille feuille cakes

Materials

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold, unsalted
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup all purpose flour

Instructions

  • Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
  • Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour 1 1/4 cups water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used. There is enough puff pastry dough to make 2 mille feuille recipes. If you only want to make one, cut the dough in half and place it in the fridge or freezer until you want to use it.
  • Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
  • Cut the puff pastry on a cutting board into 3 equal portions.
  • Using a large baking pan, place parchment paper on the baking pan to line it.
  • Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
  • Place another layer of parchment paper on top of the puff pastry.
  • Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
  • Bake the puff pastry for 18- 25 minutes until golden brown in color.
  • Place the puff pastry on a wire rack until full cooled.
    Mille Feuille Pastry Recipe
  • Your puff pastry is ready to use for mille feuille.

Vanilla Custard Filled Croissants Recipe

As an Amazon Affiliate, I earn from qualifying purchases.

Vanilla custard filled croissants are filled with a sweet, creamy vanilla bean custard.

It’s best to use freshly baked croissants that are flakey, buttery, and melt in your mouth. Making croissants is quite the process! It’s about 3 days to make the croissant dough, but it’s worth all of the effort!

The vanilla custard needs to be chilled prior to using, therefore it’s ideal to make the custard the day before you need to fill the croissants.

Vanilla Custard Filled Croissants Recipe

Once the croissants have cooled to room temperature, you’re ready to fill them with your custard using a piping bag fitted with a medium sized round tip.

Each side of the croissant needs to be filled with custard, so you can see 2 entry points to fill the croissants.

Vanilla Custard Filled Croissants Recipe

Store your vanilla custard croissants in the fridge until you’re ready to serve them. They are the most fresh the same day you make them.

If you’re wanting to freeze the croissants, you can put them in the freezer for up to 1 month. Place the croissants in the oven at 350 degrees F for 7 minutes to crisp them up again.

Vanilla Custard Filled Croissants Recipe

How to make a vanilla custard filled croissant from scratch
Prep Time3 d
Active Time20 mins
Total Time3 d 20 mins
Course: Breakfast
Yield: 15 croissants

Materials

Croissant Dough

  • 500 g all purpose flour
  • 55 g sugar granulated
  • 11 g instant yeast
  • 12 g salt
  • 40 g unsalted butter room temperature
  • 140 g water
  • 140 g milk

Lamination

  • 280 g unsalted butter (for lamination) cold

Egg Wash

  • 1 egg
  • 1 tsp water

Vanilla Bean Custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter
  • 2 cups milk
  • 2 tsp vanilla extract

Instructions

Day 1

  • Place 500g all purpose flour, 55 g sugar, 11 g instant yeast, 12 g salt, 140 g water, 140 g milk, 40 g unsalted room temperature butter in a stand mixer fitted with the dough hook.
  • On low speed, beat the dough for about 3 minutes. The dough should come away from the sides of the bowl nicely.
  • Shape the dough into a flattened sphere, and cover with plastic wrap. Put the covered dough on a plate, and place it in the fridge overnight.

Day 2

  • Cut the butter for your lamination into ~ 1 cm thickness. Arrange the butter on a piece of plastic wrap or parchment paper that is quite large. Place another piece of plastic wrap or parchment paper on top.
  • You can either pound the butter with your rolling pin, or push the butter with your hands to create a square. The square needs to measure a perfect 17 x 17 cm square. Place the butter in the fridge.
  • Roll our your croissant dough until it measures 26 x 26 cm.
  • Take the cold square butter and place it in a diamond shape on the dough.
    How to make butter sheet
  • Fold the edges of the dough over the butter to completely encase the butter. Seal the edges by pressing them together.
    How to place butter in croissant dough
  • Roll out the dough until it measures 20 x 60 cm.
  • Fold the croissant dough into a letter shape.
    how to fold croissant dough
  • Cover the dough in plastic wrap and refrigerate for 30 minutes.
    how to laminate croissant dough
  • Place the dough on your counter with the "open side" facing you. Roll out the dough for a second time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate for 30 minutes.
  • Place the dough on your counter with the "open side" facing you. Roll out the dough for a third time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate overnight.

Day 2 Vanilla Custard

  • Vanilla custard needs to chill for a few hours, therefore it's best done the day before you need it.
  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. Add vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for at least 2 hours before using.

Day 3

  • Gently roll out the dough until it reaches 20 x 110 cm. Place it in the fridge if the dough resists too much while rolling. A 20 min rest in the fridge will let the gluten relax.
  • Lift the dough and it will become a little bit smaller in length, but you should still have 100 cm of dough length to work with.
  • Place the dough on a cutting board, and on the top of the dough, mark 12.5 cm all the way along the dough.
  • Along the bottom of the dough, begin by marking 6.25 cm, then continue marking 12.5 cm.
  • Cut the dough diagonally to create triangles for your croissants.
    how to cut croissant dough
  • For each triangle, on the end opposite the point of the triangle is a flat piece. Cut the middle of the flat piece ~ 1.5 cm into the dough.
  • Gently pull the dough to make it a bit longer. It's easiest if you use your hands to gently make the dough longer to roll.
  • Place the dough on the counter, and start with the flat piece, roll the dough onto itself and place the tip of the triangle down. Place the rolled croissant on the baking sheet. Repeat until all of the croissants are arranged on their baking sheets.
  • Using the egg wash, brush the egg/water mixture onto the croissants. Make sure you cover every surface of the croissant, as this prevents the dough from drying out. Let the dough proof for ~2 hours. It should be in a room that's about 24-26 degrees C.
  • When you're ready to bake your croissants, give them another egg wash, right before putting them in the oven.
    how to proof croissants overnight
  • Bake the croissants at 410 degrees F for 7 min, then turn down the oven to 375 degrees F for 13 minutes.
  • Let the croissants cool on a wire rack until they are room temperature.

Filling the Croissants

  • Place the custard in a piping bag fitted with a medium sized round tip. The tip should be big enough that the custard can flow through the tip easily.
  • Press the tip into one side of the croissant until it's about halfway into the croissant. Fill the croissant until the custard starts coming out of the hole you made with your tip. Repeat on the other side of the croissant.
    Vanilla Custard Filled Croissants Recipe
  • Serve immediately, or place them in the fridge or freezer for another day.
    You can freeze the croissants for up to 1 month in the freezer. Crisp them up in the oven for 7 minutes at 350 degrees F.

Hazelnut Flour Cookie Ideas

As an Amazon Affiliate, I earn from qualifying purchases.

Hazelnut flour has a nutty aroma to it when your cookies are baking in the oven.

Hazelnut flour is can be added to many different types of cookies including chocolate chip cookies, shortbread cookies, sandwich cookies, and thumbprint cookies.

Hazelnut Amaretti Cookies

Hazelnut amaretti cookies have a cherry, hazelnut flavor to them.

Amaretti liqueur is added to the cookie dough to flavor these tasty crinkle cookies.

Hazelnut amaretti cookies rolled in sugar and then baked in the oven for a sweetened finish to the cookies.

Double Chocolate Hazelnut Cookies

Double chocolate hazelnut cookies are full of chocolate!! They can be overwhelming with their gooey chocolate oozing from the inside of the cookie.

Double chocolate hazelnut cookies are made with both almond flour and hazelnut flour for a nutty undertone to the cookies.

Cocoa powder is added to the cookie dough to make this a double chocolate cookie.

Not only that, there’s chocolate chunks in the dough as well, that melt in the oven, making these cookies ooze with chocolate.

Hazelnut Flour Cookie recipes

Hazelnut Coconut Cookies

Hazelnut coconut cookies have a fruity, woody flavor to them.

Coconut flakes and hazelnut flour make up the base of the cookie dough, which adds a crunchy texture to these cookies.

Chocolate Hazelnut Thumbprint Cookies

Chocolate hazelnut thumbprint cookies look irresistible with the chocolate centers!

Chocolate hazelnut thumbprint cookies are made by adding vanilla extract, hazelnut flour, and almond butter to the base of the cookie dough.

The cookies shaped and pressed in the center of the cookie prior to baking.

After the cookies have cooled, a coconut-chocolatey center filling is made and added to the middle of the thumbprint of the cookie.

Stuffed Hazelnut Chocolate Chip Cookies

Stuffed hazelnut chocolate chip cookies have a chocolatey- hazelnut center filling to them when you bite into the cookie.

The cookies are made with hazelnut flour, chopped up hazelnuts, mini chocolate chips, and vanilla extract to make this hazelnut flavored cookie.

The cookies are assembled by putting a little dough on the bottom, and then putting a layer of chocolate hazelnut spread in the center of the cookie.

The cookie is covered in another layer of cookie dough and then baked in the oven to create these hazelnut stuffed chocolate cookies.

Hazelnut Cardamom Cookies

Hazelnut cardamom cookies are spiced cookies that have nutty aroma to them when they bake in the oven.

Hazelnut cardamom cookies are made with hazelnut flour, vanilla extract, and chocolate chips to give these cookies a delicious chocolate and vanilla flavor to go along with the nutty cookie dough batter.

hazelnut flour cookies

Brown Butter Hazelnut Shortbread Cookies

Brown butter hazelnut shortbread cookies taste rich and buttery with a hint of nutty flavor.

Butter is browned on the stovetop over low-medium heat.

You’ll actually see the color changing to a medium brown color when it’s finished cooking.

The brown butter is cooled, and mixed into the shortbread dough, along with the hazelnut flour and almond flour.

The hazelnut shortbread dough needs to be chilled prior to cutting it, therefore the dough is made into a log and put in the fridge for 30 minutes prior to cutting.

You can make your cookies big or small, depending on how big your log of cookie dough is.

The buttery hazelnut cookies are baked in the oven, and can be enjoyed as soon as they are cooled down. Yum!

Hazelnut Chocolate Sandwich Cookies

Hazelnut chocolate sandwich cookies have 2 hazelnut cookies on either side, and then have a chocolate center filling.

Hazelnut cookies are prepared by adding hazelnut flour, chopped up dates, and vanilla extract to the cookie dough.

After the cookies have baked in the oven, a chocolate center filling is prepared and piped in the center of the cookies.

The hazelnut cookies have a sandwich look to them, making them look very tempting!!

Hazelnut Flour Recipes

As an Amazon Affiliate, I earn from qualifying purchases.

Hazelnut flour has a nutty aroma to it that will take your baking to the next level.

Hazelnut flour is an easy addition to many of your favorite cookies, loaves, cakes, and tart shells.

Try out these delicious hazelnut flour recipes for your next baking adventure.

Hazelnut Amaretti Cookies

Hazelnut amaretti cookies have a cherry, hazelnut flavor to them.

Amaretti liqueur is added to the cookie dough to flavor these tasty crinkle cookies.

Hazelnut amaretti cookies rolled in sugar and then baked in the oven for a sweetened finish to the cookies.

Hazelnut Muffins with Coffee Cream Cheese

Hazelnut muffins with coffee cream cheese frosting are a sweet and savory muffin.

Hazelnut muffins are made by simply adding hazelnut flour to the muffin batter.

The frosting is made by adding coffee granules to a cream cheese frosting.

Hazelnut Flour Recipes

Hazelnut Cardamom Cookies

Hazelnut cardamom cookies are spiced cookies that have nutty aroma to them when they bake in the oven.

Hazelnut cardamom cookies are made with hazelnut flour, vanilla extract, and chocolate chips to give these cookies a delicious chocolate and vanilla flavor to go along with the nutty cookie dough batter.

Hazelnut Banana Bread

Hazelnut banana bread is a nutty flavored banana bread.

Hazelnut flour, cinnamon, and sunflower seeds are added to the banana bread batter, and then it’s baked in the oven until the bread is bouncy and fluffy on the inside.

You can add a couple of chocolate chips to your banana bread dough as well if desired.

Hazelnut Flour Recipes

Hazelnut Butter Cake

Hazelnut butter cake is a layered cake.

Hazelnut butter cake is made by making the cake layers first. The cake layers are made with hazelnut flour, chopped hazelnuts, and mini chocolate chips.

The layers of the cake have a simple syrup brushed on top of them.

In between the layers of hazelnut cake is a hazelnut curd. The hazelnuts are chopped and then put into a saucepan with milk.

The hazelnuts infused the milk with their flavor, and then are discarded.

The hazelnut curd is prepared by tempering the eggs, and then cooking it again on the stovetop until it’s thickened.

The hazelnut cake is topped with a chocolate coating that is made by melting chocolate and combining it with shortening.

The chocolate coating is poured on the top of the cake, and then it will have the drip look down the edges of the cake.

Chocolate Hazelnut Cupcakes

Chocolate hazelnut cupcakes are a buttery cupcake with a chocolatey hazelnut buttercream frosting.

The cupcakes are made with cocoa powder, hazelnut flour, strong coffee, and hazelnut extract to flavor these chocolatey and nutty flavored cupcakes.

The frosting is made with cocoa powder and hazelnut sauce infused into a buttercream frosting.

Double Chocolate Hazelnut Cookies

Double chocolate hazelnut cookies are full of chocolate!! They can be overwhelming with their gooey chocolate oozing from the inside of the cookie.

Double chocolate hazelnut cookies are made with both almond flour and hazelnut flour for a nutty undertone to the cookies.

Cocoa powder is added to the cookie dough to make this a double chocolate cookie.

Not only that, there’s chocolate chunks in the dough as well, that melt in the oven, making these cookies ooze with chocolate.

Hazelnut Flour Recipes

Hazelnut Coconut Cookies

Hazelnut coconut cookies have a fruity, woody flavor to them.

Coconut flakes and hazelnut flour make up the base of the cookie dough, which adds a crunchy texture to these cookies.

Chocolate Hazelnut Thumbprint Cookies

Chocolate hazelnut thumbprint cookies look irresistible with the chocolate centers!

Chocolate hazelnut thumbprint cookies are made by adding vanilla extract, hazelnut flour, and almond butter to the base of the cookie dough.

The cookies shaped and pressed in the center of the cookie prior to baking.

After the cookies have cooled, a coconut-chocolatey center filling is made and added to the middle of the thumbprint of the cookie.

Chocolate Hazelnut Bars

Chocolate hazelnut bars have 2 layers to them. The first is the crust layer, made with hazelnut flour.

The second layer is a chocolate layer made with cocoa powder, hazelnuts and chocolate pieces to give these hazelnut bars a delicious gooey and crunchy center as you bite into them.

The layered bars are baked in the oven, and let to cool until they are ready to but cut into squares.

Stuffed Hazelnut Chocolate Chip Cookies

Stuffed hazelnut chocolate chip cookies have a chocolatey- hazelnut center filling to them when you bite into the cookie.

The cookies are made with hazelnut flour, chopped up hazelnuts, mini chocolate chips, and vanilla extract to make this hazelnut flavored cookie.

The cookies are assembled by putting a little dough on the bottom, and then putting a layer of chocolate hazelnut spread in the center of the cookie.

The cookie is covered in another layer of cookie dough and then baked in the oven to create these hazelnut stuffed chocolate cookies.

Chocolate Hazelnut Loaf

Chocolate hazelnut loaf is a rich, chocolate loaf with nutty undertones.

Chocolate hazelnut loaf is flavored using hazelnut flour and cocoa powder in the batter.

The loaf comes together by using buttermilk to mix the ingredients together.

Buttermilk adds more of a buttery flavor to the loaf, instead of using milk. Therefore this loaf is extra rich and creamy!

Brown Butter Hazelnut Shortbread Cookies

Brown butter hazelnut shortbread cookies taste rich and buttery with a hint of nutty flavor.

Butter is browned on the stovetop over low-medium heat.

You’ll actually see the color changing to a medium brown color when it’s finished cooking.

The brown butter is cooled, and mixed into the shortbread dough, along with the hazelnut flour and almond flour.

The hazelnut shortbread dough needs to be chilled prior to cutting it, therefore the dough is made into a log and put in the fridge for 30 minutes prior to cutting.

You can make your cookies big or small, depending on how big your log of cookie dough is.

The buttery hazelnut cookies are baked in the oven, and can be enjoyed as soon as they are cooled down. Yum!

Hazelnut Tart Shell

Hazelnut tart shell has a buttery, rich, nutty flavor to it.

Hazelnut flour is added to the tart shell dough, along with regular flour as well.

Hazelnut tart shells can be used as the base for lemon tarts, chocolate tarts, or vanilla custard tarts.

The hazelnut flour adds nutty undertones to these tasty tart flavors.

Hazelnut Flour Recipes

Hazelnut Chocolate Sandwich Cookies

Hazelnut chocolate sandwich cookies have 2 hazelnut cookies on either side, and then have a chocolate center filling.

Hazelnut cookies are prepared by adding hazelnut flour, chopped up dates, and vanilla extract to the cookie dough.

After the cookies have baked in the oven, a chocolate center filling is prepared and piped in the center of the cookies.

The hazelnut cookies have a sandwich look to them, making them look very tempting!!

Hazelnut Dacquoise Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Hazelnut dacquoise is a spongy cake base with a bit of crunch to it. Chopped hazelnuts add the crunchy part of this cake base.

Hazelnut Dacquoise Recipe

Dacquoise is a spongy layer made of beaten egg whites.

The egg whites are folded in with blended hazelnuts, so it’s not overmixed.

When you beat the egg whites until stiff peaks, this creates small air pockets.

The air pockets create the sponge layer of the cake. By overmixing the blended hazelnuts, this can cause the cake base to be too dense.

The dacquoise is baked in the oven until it has turned a light brown color.

Hazelnut dacquoise can be cut to fit your cake base, or frozen and used at a later date.

hazelnut dacquoise recipe

Hazelnut Dacquoise Recipe

How to make hazelnut dacquoise recipe for a cake base
Prep Time30 mins
Active Time20 mins
Course: Dessert
Keyword: dessert
Yield: 1 12 x 16″ cake base

Materials

  • 320 g roasted hazelnuts
  • 1 tbsp sugar granulated
  • 8 egg whites
  • 1/3 cup sugar granulated
  • 1/8 tsp cream of tartar
  • pinch salt
  • 1 tsp vanilla extract
  • 1 2/3 cups powdered sugar

Instructions

  • Roast 320 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
  • Place 100 g of roasted hazelnuts aside for later.
  • Place the other 220 g of hazelnuts into a food processor.
  • Add 1 tbsp of granulated sugar.
  • Blend the hazelnuts on low, and then on high until the hazelnuts are a fine texture. They only need about 10-25 seconds of blending in total. You don't want to overdo it and make a paste.
  • Set aside the blended hazelnuts for later.
  • Using a hand mixer, beat the 8 egg whites, 1/3 cup sugar, 1/8 tsp cream of tartar, and a pinch of salt on high until the egg whites form stiff peaks.
  • Add 1 tsp of vanilla extract and beat again until it's mixed throughout your egg whites.
  • Using a spatula, gently fold in the blended hazelnuts and 1 2/3 cups icing sugar into the egg whites. Do not overmix. You want the egg whites to maintain the air you just beat into the egg whites.
    how to make hazelnut dacquoise from scratch
  • Chop the 100 g of roasted hazelnuts that you set aside.
  • Line a 12 x 16" pan with parchment paper.
  • Place the egg white mixture into the pan and spread evenly using a spatula. The mixture will not even out in the oven, so it's best to even it out as best you can before putting it in the oven.
    Hazelnut Dacquoise Recipe
  • Place the chopped hazelnuts evenly around the hazelnut dacquoise.
  • Bake the hazelnut dacquoise for 20-22 minutes at 340 degrees F until the egg whites are a light brown color.
  • Let the dacquoise cool, then lift it out grabbing with the parchment paper at either end.
    how to make Hazelnut Dacquoise
  • You can cut the dacquoise to fit your cake bottom. You can also freeze the rest of it if you don't use all of it with your recipe. Store in the freezer for up to 1 month.
how to make Hazelnut Dacquoise

Praline Paste Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Praline paste is a sweet caramel, nutty paste you can make using a few simple ingredients.

Praline paste is one component that is used to make hazelnut sauce, or is combined to make a crispy bottom in an entremet cake.

What is praline paste made of

Praline paste is made of caramel (sugar and water) and roasted hazelnuts, then it’s blended into a paste.

praline paste recipe

Can you freeze praline paste

Yes, you can freeze praline paste and thaw it in a couple of hours at room temperature.

how to make praline paste

How do you use hazelnut praline paste

Hazelnut paste can be used as is for your recipes.

You can use hazelnut paste as the base for making hazelnut sauce.

Another options is using it as a base for creating the bottom of a cake.

You can combine it with melted chocolate, and puffed rice for a delicious, crispy hazelnut and chocolate cake base.

praline paste recipe

Praline Paste Recipe

How to make praline paste
Prep Time30 mins
Active Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Keyword: sauce
Yield: 200 g

Materials

  • 35 g water
  • 100 g sugar granulated
  • 100 g hazelnuts
  • pinch salt

Instructions

  • Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
    hazelnut praline paste recipe
  • In a medium saucepan, combine water and sugar over low – medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil on its own. Turn down the heat and let it boil on low (1-2).
  • The sugar will go through transformations as it becomes caramel. The sugar will begin to form crystals and be completely dry in the saucepan.
    how to make hazelnut praline paste
  • The sugar crystals will begin to melt and become a golden brown color. When it's turning a bit darker of a color, it's time to take it off the heat. You don't want to burn the caramel sauce.
    how to make hazelnut praline paste
  • Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Mix the sauce to make the crystals melt all the way through if there's any left in the pot. Pour the hazelnuts and salt into your caramel sauce and mix until they are fully covered.
  • Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
    hazelnut praline paste recipe
  • Break the caramel into smaller pieces. Place them into a food processor. It will be LOUD. Prepare yourself! It's best to do this step with ear protection. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste (a couple of minutes).
    making praline paste from scratch