Mini St-Honoré Foie Gras and Apple Jelly

This delightful mini St-Honoré dessert combines the flavors of foie gras and apple jelly for a unique and delicious treat.


  • 1 sheet puff pastry, thawed
  • 3/4 cup foie gras
  • 2 tablespoons butter, melted
  • 1/2 cup apple jelly
  • 1 egg, lightly beaten


  1. Preheat oven to 375°F.
  2. Cut the puff pastry into 4 equal rectangles.
  3. Brush with melted butter. Place on a parchment lined baking sheet.
  4. Bake for 15 minutes until golden and puffed.
  5. Remove from oven and cool on a wire rack.
  6. In a small bowl, combine the foie gras and apple jelly.
  7. Top each pastry rectangle with 1 tablespoon of the foie gras mixture.
  8. Brush edges of pastry with egg wash.

Serve warm or at room temperature. Enjoy!

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