Elevate Your Brunch: Flaky Egg, Cheddar & Spicy Green Harissa Puff Pastry Squares
Prepare to impress with these remarkably delicious and effortlessly elegant Egg Puff Pastry Squares. Imagine layers of golden, flaky puff pastry cradling a rich filling of perfectly roasted bell pepper, sharp cheddar cheese, and a vibrant kick of spicy green harissa. Once baked to perfection, these savory delights are generously topped with creamy diced avocado, fresh green onion, and fragrant cilantro, transforming a simple breakfast into an unforgettable gourmet experience.
This post is proudly sponsored by Mina Harissa.
These pastries are more than just a meal; they’re a statement. They embody the perfect blend of spice, richness, and delicate flakiness, making them ideal for any occasion – from a quick yet indulgent breakfast to a show-stopping brunch dish for holiday gatherings or entertaining friends and family. The inspiration for this recipe comes from a newfound favorite: a simple combination of eggs, harissa, and sharp cheddar, often served in a corn tortilla. Now, this beloved flavor profile takes center stage in an elevated, sky-high puff pastry square, promising a truly satisfying bite every time.
While often envisioned for breakfast or brunch, these versatile pastries are equally delightful for lunch or a light dinner. Their sophisticated appearance belies their relatively simple preparation, ensuring they’re always a crowd-pleaser and a conversation starter.
The Magic of Harissa: Partnering with Mina Harissa
As you might have gathered, I’ve had the pleasure of collaborating with Mina Harissa once again to bring you another flavorful recipe featuring their exceptional line of harissa sauces. When it comes to recommending products, I am incredibly discerning. I only share items I genuinely love, purchase with my own money, and happily use in my regular cooking. High-quality ingredients are paramount, and Mina Harissa consistently delivers on this front.
My experience working with Mina Harissa sauces has been nothing short of fantastic. Not only are their products outstanding, but the family behind the brand, including Mina herself, is truly passionate about what they do. Their harissas are incredibly versatile, opening up a world of culinary possibilities. I’ve incorporated them into countless dishes – from spreading them on pizza and using them as a vibrant marinade for seafood and meats, to stirring them into soups and slathering them onto sandwiches. Harissa has become my secret weapon for effortlessly infusing a ton of flavor and a delightful kick of spice into any meal. It’s a simple addition that makes a dramatic difference.
Green Harissa: A Rising Star in Your Kitchen
While classic red harissa has gained significant popularity over the past few years, I believe green harissa is still on its ascent, deserving of much more attention. Both Mina’s classic red and green harissa offer a comparable level of spice, but their distinct flavor profiles and visual appeal set them apart. Traditional harissa is crafted with red peppers, yielding a rich, smoky, and often sweet-spicy depth. Green harissa, conversely, is made with green peppers, providing a brighter, tangier, and often more herbaceous heat. This difference in primary ingredient gives green harissa a unique fresh zing and, crucially for presentation, a beautiful contrasting color in dishes.
For instance, I’ve been eager to develop a harissa mac and cheese recipe, and when I do, green harissa will be my go-to. Imagine the striking visual appeal of bright green streaks against a creamy white béchamel sauce, far more appetizing than the potentially muddy brown-red hue that red harissa might create. This vibrant green hue can truly elevate a dish’s visual appeal, making it as pleasing to the eye as it is to the palate.
For these incredibly yummy puff pastry squares, I’ve opted for Mina’s Green Harissa, but don’t feel limited. You can easily substitute it with Mina’s Classic Harissa for a different flavor profile, or if you prefer a gentler heat, Mina’s Mild Harissa would be an excellent choice. The beauty of these sauces is their adaptability to your personal taste and spice tolerance.
Despite their elegant appearance, these pastries are surprisingly straightforward to make. Don’t be intimidated by their gourmet look; they are far less complicated than they seem. Yet, that sophisticated, fancy aesthetic is precisely what makes them so appealing and perfect for any special occasion.
Crafting Perfection: My Vision for This Dish
Like most recipes I share, I had a clear vision for these puff pastry squares long before I stepped into the kitchen. However, as any home cook knows, culinary visions don’t always translate perfectly on the first try. It took a few attempts to iron out the kinks and achieve the ideal result, but rest assured, I’ve done all the troubleshooting for you!
The foundation of this dish, the pre-baked puff pastry, was made simple thanks to the brilliant invention of frozen puff pastry sheets. A quick egg wash ensured a beautiful golden crust. The real challenge, however, lay in adding the eggs. My initial experiments involved using only a single layer of puff pastry. While each square developed a lovely, deep natural “well” after the initial bake, the moment I added the raw eggs, the whites would inevitably overflow onto the baking sheet, without fail. This was a persistent problem that required a creative solution.
After a bit of trial and error, I discovered the ultimate solution: creating a “puff pastry border” using a second sheet of pastry. This border, roughly ¾-inch wide, acts as a sturdy, elevated wall for each square. The double border effectively creates a distinct, deep vessel that perfectly contains the egg and all the delicious fillings, preventing any spillage. This simple yet crucial technique ensures a beautifully presented and perfectly cooked pastry every time. Victory was sweet, and now you can enjoy the same flawless results!
Egg Puff Pastry Squares with Cheddar and Green Harissa
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Note: I recommend using Dufour and Pepperidge Farm brand puff pastry sheets. From my experience, Trader Joe’s frozen puff pastry does not rise nearly as high. If you do not feel like roasting peppers from scratch, feel free to substitute with jarred roasted red peppers (however, they are not as tasty!).
Ingredients
Roasted Bell Peppers:
- 3-4 red or yellow bell peppers roughly ¾ lb
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
Egg Wash:
- 1 large egg plus 1 teaspoon of water
Puff Pastry Squares:
- 2 sheets frozen puff pastry, thawed I recommend Dufour or Pepperidge Farm brand
- all-purpose flour for dusting
- 2 tablespoons green harissa Mina brand
- 5 ounces freshly grated sharp cheddar cheese
- 4 large eggs
Garnishes:
- ½ ripe avocado diced
- 2 green onions roots trimmed and finely sliced
- fresh cilantro leaves
Instructions
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Roast Peppers: Preheat the oven broiler to high. Lightly coat the bell peppers with olive oil and season with salt and pepper. Place the peppers, uncovered, on a half sheet pan. Broil the peppers for 12 to 18 minutes, flipping them several times, until they are blackened on all sides. Remove from the oven and place in a large bowl. Cover the bowl with plastic wrap and allow the peppers to sit for 15 to 20 minutes. Once the peppers are cool enough to handle, peel and slice in half, discarding the seeds and stems, and slice the peppers into thin strips. Set aside.
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Prepare Egg Wash: Whisk together the egg and 1 teaspoon cold water in a small bowl. Set aside.
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Prepare and Pre-Bake Puff Pastry Squares: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a large baking sheet with parchment paper or Silpat.
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Remove one sheet of thawed puff pastry from the fridge and place on a lightly floured counter top. Using a pastry (non-fluted) cutter or very sharp knife, cut the pastry sheet into four equal-sized squares. Cut the pastry as cleanly as possible with one stroke – this will help ensure the edges rise properly during baking. Place the puff pastry squares onto the lined baking sheet and refrigerate while you work with the remaining sheet of thawed puff pastry.
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Remove the remaining sheet of puff pastry from the fridge and place on a lightly floured counter top. Repeat the previous step, cutting the pastry sheet into four equal squares. Working with one square at a time and using a pastry cutter or knife, cut a square within each pastry square, so that you create a ¾-inch wide border square (see photos in article above for demonstration). Discard or re-freeze the inner puff pastry square (layer between pieces of parchment paper and cover very tightly with plastic wrap). Repeat with the remaining squares.
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Remove the first set of puff pastry squares from the fridge. Lightly brush the tops with egg wash. Place a puff pastry square border directly on top of each square, so that the borders line up evenly – the egg wash will act as a glue. Brush the top border and edges with egg wash. Repeat until all puff pastry squares have been assembled.
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Using a fork, dock the inside portion of each pastry square (do not dock the border) – docking will prevent the inside from rising as high as the sides, thus creating a well for adding our ingredients. Place the puff pastry squares in the refrigerator to chill for an additional 10 minutes. During this time, assemble the remaining filling ingredients.
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Remove the puff pastry from the fridge. Bake the empty pastry shells until the puff pastry is lightly golden brown, about 12 to 14 minutes. Remove from the oven, set pan on a cooling rack, and allow them to cool slightly. Reduce the oven heat to 400°F (204°C)
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Add Fillings and Final Bake: Using a spoon or your fingertips, lightly press the inside of each puff pastry square to deflate the layer slightly, creating a deeper well. Spread the green harissa evenly onto the bottom of each well with the back of a metal spoon or off-set spatula. Distribute the grated cheese evenly inside the square and add the roasted red pepper strips, placing them along the edges of the inside of each well.
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Carefully crack an egg into the center of each puff pastry square. Lightly season with salt. Bake at 400°F (204°C) until the egg whites are just set (but the yolk is soft to touch), about 12 to 16 minutes.
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Remove from the oven and garnish each pastry with diced avocado, green onions, and fresh cilantro leaves. Serve immediately.
Tips for Success:
- For the best rise and flakiness, I highly recommend using high-quality frozen puff pastry sheets such as Dufour or Pepperidge Farm. In my experience, some other brands, like Trader Joe’s frozen puff pastry, may not puff up as much.
- While roasting peppers from scratch yields the most flavorful results, if you’re short on time, you can substitute them with jarred roasted red peppers. Just be aware that the homemade version always tastes superior!
- Mina Harissa products are widely available at Whole Foods and other specialty grocery stores. You can also conveniently order them online via Amazon.
This post and its associated giveaway were sponsored by Mina Harissa as part of an ongoing recipe development project. I extend my sincere gratitude for your continued support of the brands I genuinely love and incorporate into my own kitchen, as well as those that help make this site a vibrant and creative space!