These sausage puff pastry cups combine crisp, flaky pastry with a creamy filling made with Italian sausage, cream cheese, and sharp cheddar. They’re an easy, crowd-pleasing appetizer for holidays, game days, and entertaining.
These sausage puff pastry cups are dangerously easy to keep reaching for. The flaky crunch gets you first, followed by a creamy sausage filling with plenty of flavor. The cream cheese and sharp cheddar add satisfying richness, but the Italian sausage remains the star.
I love these for holidays, game days, and casual gatherings. They’re easy to pick up, satisfying without being fussy, and likely to disappear quickly.
One sheet of puff pastry makes 24 cups, so there are plenty to share—as long as you don’t sample too many before they reach the platter. 😉
Reasons You’ll Love This Recipe
Ingredients at a Glance
- Puff Pastry. We tested this recipe with one Pepperidge Farm frozen puff pastry sheet. Thaw it before rolling but begin while it is still cool and manageable. Other brands may differ in weight and dimensions.
- Mild Italian Sausage. This provides the dominant savory flavor. Sweet Italian sausage is generally the same mild, non-spicy style and works here.
- Cream Cheese. Softened cream cheese adds creaminess and helps bring the sausage and cheddar together. I recommend the Philadelphia brand. I have worked with several other brands but always have great results with this one.
- Sharp Cheddar Cheese. The cheddar blends into the filling and contributes flavor without taking over. A light topping of additional cheese is optional. Both versions tested well.
- Garlic Powder and Black Pepper. These season the filling without adding more salt. The sausage and cheeses provide enough salt on their own.
- Egg and Water. Whisked together, they create a light egg wash that helps the pastry turn a beautiful color.
- Butter. A thin coating in the muffin cups produced an easy, clean release.
- Fresh Parsley. An optional garnish that adds a little color.
How to Make Them (Photo Tutorial)
Tips for Success
- Cool the sausage before mixing. Room-temperature sausage protects the pastry and keeps the cheese from melting prematurely.
- Drain the sausage well. A paper towel-lined plate removes surface grease that could weigh down the filling.
- Use the pastry dimensions as your guide. A 15 × 10-inch rectangle produces 24 exact 2½-inch squares.
- Brush lightly. Cover the full exposed surface lightly with egg wash, but do not leave the pastry visibly wet. Some egg wash will inevitably pool in the cups. A little is okay. If too much egg wash collects, blot away the excess with a paper towel.
- Fill by level, not an exact spoon measure. Divide the mixture evenly and keep it slightly below the pastry corners.
- Start checking at 15 minutes. Remove the cups when the pastry is puffy and lightly golden.
Make Ahead
To get a head start, cook and drain the sausage in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Before making the filling, let the sausage sit at room temperature briefly so it is no longer refrigerator cold.
We have not tested making the complete filling ahead. It should work in theory, but the cream cheese will firm up in the refrigerator. If you prepare it early, let the filling soften at room temperature and stir it well before dividing it among the pastry cups.
For the best puff and crispness, wait to form, fill, and bake the pastry cups until just before serving.
Storage and Reheating
- Refrigerator. Cool the cups completely, then store them in an airtight container. We have tested their quality after 24 hours in the refrigerator.
- To reheat. Return the cups to the mini muffin pan and bake at 350 F (175 C) for 8–10 minutes. This restores the crisp pastry without burning it.
- For best texture. Serve the cups shortly after baking or reheating. They soften as they sit at room temperature.
- Freezer. Freezing has not been tested, so we do not recommend it at this time.
Ways to Serve It
Related Recipes
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Build a Casual Party Menu
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- unsalted butter for lightly greasing the pan
- 8 ounces mild Italian sausage Note 2
- 4 ounces cream cheese softened. I recommend Philadelphia brand.
- 1 cup sharp cheddar cheese shredded. Plus, more for topping, if desired (Note 3)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ package frozen puff pastry 1 sheet thawed but still cold (Note 1)
- 1 large egg
- 1 tablespoon water
- finely chopped fresh parsley for garnish (optional)
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Place a rack in the center of the oven and preheat to 400 F (200 C). Lightly grease a 24-cup mini muffin pan.
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Heat a large skillet over medium heat. Add the 8 ounces mild Italian sausage and cook, breaking it into small crumbles, until browned and no longer pink. Transfer it to a paper towel-lined plate to drain.
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Combine the cooked sausage, 4 ounces cream cheese, 1 cup sharp cheddar cheese, ½ teaspoon garlic powder, and ¼ teaspoon black pepper in a medium mixing bowl. Stir until the ingredients are evenly combined and the cream cheese is distributed throughout the sausage mixture.
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Lightly flour a work surface. Unfold the cold ½ package frozen puff pastry and gently roll it into a 15 × 10-inch rectangle.Cut the pastry into 24 (2½-inch) squares by cutting it into 6 equal columns and 4 equal rows.
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Press one pastry square into each mini muffin cup. Gently fit the pastry against the bottom and sides without stretching it. Allow the corners to extend above the rim of the pan.
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Whisk the 1 large egg and 1 tablespoon water together in a small bowl. Lightly brush the surface and corners of each pastry square with the egg wash. Avoid using so much egg wash that a large amount pools in the bottoms of the cups. If too much collects, blot away the excess with a paper towel.
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Divide the sausage mixture evenly among the pastry cups. Do not pack down or overfill the cups.Top each cup with a small pinch of additional cheddar cheese, if desired.
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Bake for 15–18 minutes, until the pastry is puffed and deep golden brown and the cheese is melted. If the pastry still looks pale after 15 minutes, continue baking until the edges are evenly browned.
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Let the cups cool in the pan for 5 minutes. Run a thin knife around any cups that appear to be sticking, then carefully lift them from the pan.Transfer the cups to a serving platter. Garnish with finely chopped fresh parsley if desired and serve warm.
- Keep the pastry cold but pliable. If it becomes soft or sticky while you are working, refrigerate it for 10–15 minutes before continuing.
- Mild Italian sausage provides plenty of flavor without overpowering the cheese. Break it into small crumbles as it cooks so the filling divides easily among the pastry cups.
- Top each cup with only a small pinch of additional cheese.
- Let the cups cool in the pan for 5 minutes before lifting them out. Removing them immediately may cause the hot pastry to tear.
Storage
Refrigerator: Store cooled leftovers in an airtight container. Quality has been tested after 24 hours in the refrigerator.
To reheat: Return the cups to the mini muffin pan and reheat at 350 F (175 C) for 8-10 minutes, or until warmed through and crisp. They may also be reheated in an air fryer at the same temperature.
Calories: 128kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 143mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 122IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.4mg
Servings: 24 pastry cups
Calories: 128kcal
