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    Home » Recipes » Easter Recipes

    Flower Crisps Appetizers

    Modified: Jul 18, '24 · Published: Mar 15, '12 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Looking for an amazingly delicious appetizer recipe to serve at a party or holiday dinner? Make these beautiful Flower Crisps Appetizers filled with roasted red pepper pesto and creamy goat cheese.

    pretty flower crisps appetizers.

    Spring is the perfect time to make these pretty flower-shaped appetizers. Each little flower is made out of an egg roll wrapper that is baked until crispy and filled with creamy goat cheese and roasted red pepper pesto.

    They are decorated with a sprig of Italian parsley and a dot of basil pesto.

    This appetizer has a light refreshing taste. They'd be great to serve at a bridal shower, a garden party, or a spring or summer luncheon.

    flower-shaped appetizers filled with roasted red pepper pesto, goat cheese, and pesto.

    Flower Crisps filled with Creamy Goat Cheese and Roasted Red Pepper Pesto (makes 14)

    Ingredients

    egg roll wrappers - You will cut 14 flowers out of 7 egg roll wrappers. If you prefer not to have flower-shaped cups, you can cut circles out of the egg roll wrappers or use won ton wrappers instead.

    roasted garlic
    extra virgin olive oil
    blanched almonds, slivered or sliced
    jar of roasted red peppers, drained and patted dry
    chopped flat leaf Italian parsley
    fresh squeezed lemon juice
    freshly grated Parmigiano-Reggiano cheese (or Parmesan)
    salt and pepper, to taste
    basil pesto
    creamy goat cheese or whipped cream cheese

    Supplies

    aluminum foil
    baking sheet
    3 ¾" flower cookie cutter
    mini muffin pans
    food processor or blender
    disposable pastry bag or zip top bag

    Items used in this recipe available on Amazon.com. I earn a small commission when ou use any of the Amazon affiliate links to make a purchase at no extra cost to you.

    HARQ9 Ateco Plain Edge Dais...Shop on AmazonNORPRO Mini Muffin Tin, 1 E...Shop on AmazonMt. Olive Roasted Red Peppe...Shop on AmazonNambe Morphik 2 Tier ServerShop on Amazon

    Instructions

    baking flower-shaped egg roll wrappers over mini muffin pans.

    Make flower-shaped crisps.

    • Turn a mini muffin pan upside down.
    • Use a flower-shaped cookie cutter to cut out 14 flowers from the egg roll wrappers.
    • In order to get two flowers out of each wrapper, cut the first flower as close to the edges of one corner as possible.
    • Drape the flowers over the mini muffin cups, leaving room in between each.
    • Bake for 4 minutes, then rotate the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown.
    • Allow to cool, then remove them from the muffin pans.

    Roast garlic and toast almonds.

    • Place a small piece of aluminum foil on a baking sheet. Set two garlic cloves on the foil.
    • Drizzle with 1 teaspoon oil. Wrap up foil around garlic and place in oven.
    • Turn oven on to 350 degrees.
    • Roast for 35 minutes.
    • Remove from oven and allow to cool.
    • Cut the ends off each garlic clove and squeeze out the roasted garlic.
    • Dispose of the outer paper like a peel.
    • Set aside.
    • Spread almonds on the baking sheet and place in the oven to roast until golden brown for 5-7 minutes, stirring them halfway through.
    • Keep a close eye on the almonds so they don't burn.
    • Allow them to cool.

    Make the roasted red pepper pesto.

    • Combine roasted red peppers, roasted garlic, toasted almonds, chopped flat-leaf Italian parsley, lemon juice, Parmigiano-Reggiano cheese, and 3 tablespoons extra virgin olive oil in the bowl of a food processor or blender.
    • Pulse until well blended but not smooth.
    • Season with salt and pepper.
    fill flower crisps with creamy goat cheese, roasted red pepper pesto, basil pesto, and parsley.

    Fill the flower crisps.

    • Spoon a heaping teaspoon of creamy goat cheese or cream cheese into the bottom of each flower cup.
    • Press it down into the cup using the back of your spoon.
    • Press one parsley leaf into the cheese in each cup, allowing the leaf to jut out from the side of the cup.
    • Spoon a heaping teaspoon of the roasted red pepper into each cup.
    • Spoon the basil pesto into a disposable pastry bag or zip-top bag.
    • Cut off the tip.
    • Pipe a small dot of pesto into the center of each flower cup.

    Your appetizers are ready to serve.

    baked flower-shaped crisps filled with creamy coat cheese, roasted red pepper pesto, basil pesto, and parsley.

    Tips

    You can make the roasted red pepper pesto several days ahead of time if you store it in an airtight container in the refrigerator. The egg roll flower-shaped cups can also be kept for several days if stored at room temperature.

    Fill the cups shortly before you are ready to serve them so they stay crispy. Do not refrigerate filled cups as they will get soggy.

    These pretty flowers could also be made using roasted yellow peppers which would look lovely on the table at a bridal shower or ladies luncheon.

    You can easily double or triple this recipe to meet your needs.

    Related Recipes

    If you are looking for more appetizer recipes, be sure to check these out.

    deviled egg daisy.

    Deviled Egg Daisy

    Turn crunchy almond cookies into pretty flowers. These Liner Cookie Daisies make perfect treats for Mother's Day, bridal showers, spring luncheons, or even an afternoon tea.

    Daisy Linzer Cookies

    Crescent Roll Carrots filled with egg salad or ham salad make a festive addition to any Easter brunch or breakfast.

    Crescent Roll Carrots

    Recipe

    pretty flower crisps appetizers.
    Print
    Flower Crisps Appetizers
    Prep Time
    1 hr
    Cook Time
    15 mins
     

    Crispy flower-shaped baked egg roll wrappers filled with creamy goat cheese, roasted red pepper pesto, basil pesto, and parsley.

    Course: Appetizer
    Cuisine: American
    Keyword: egg roll wrappers, pesto, roasted red pepper dip
    Servings: 14
    Calories: 160 kcal
    Author: Beth Klosterboer
    Ingredients
    Flower-Shaped Cups
    • 7 egg roll wrappers
    • 1 teaspoon extra virgin olive oil
    Roasted Red Pepper Pesto
    • 2 cloves roasted garlic
    • 3 tablespoons extra virgin olive oil
    • ¼ cup blanched almonds, slivered or sliced
    • 12 ounce jar roasted red peppers, drained and patted dry
    • 1 tablespoon chopped flat-leaf Italian parsley,
    • 1 teaspoon fresh squeezed lemon juice
    • ¼ cup freshly grated Parmigiano-Reggiano cheese or Parmesan
    • salt and pepper, to taste
    Flower Crisp Filing and Decoration
    • 4 ounces creamy goat cheese or whipped cream cheese
    • 14 flat-leaf parsley leaves
    • 2 teaspoons prepared basil pesto
    Instructions
    Flower-Shaped Cups
    1. Turn a mini muffin pan upside down.
    2. Use a flower shaped cookie cutter to cut out 14 flowers from the egg roll wrappers.
    3. In order to get two flowers out of each wrapper, cut the first flower as close to the edges of one corner as possible.
    4. Drape the flowers over the mini muffin cups, leaving room in between each.
    5. Bake for 4 minutes, then rotate the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown.
    6. Allow to cool, then remove them from the muffin pans.
    Roasted Red Pepper Pesto
    1. Spread almonds on the baking sheet and place in the oven to roast until golden brown for 5-7 minutes, stirring them halfway through.
    2. Allow them to cool.
    3. Combine the drained roasted red peppers, roasted garlic, toasted almonds, chopped flat-leaf Italian parsley, lemon juice, Parmigiano-Reggiano cheese, and 3 tablespoons extra virgin olive oil in the bowl of a food processor or blender.

    4. Pulse until well blended but not smooth.
    5. Season with salt and pepper.
    Flower crisp fillings and decorations
    1. Spoon a heaping teaspoon of creamy goat cheese or cream cheese into the bottom of each flower cup.
    2. Press it down into the cup using the back of your spoon.
    3. Press one parsley leaf into the cheese in each cup, allowing the leaf to jut out from the side of the cup.
    4. Spoon a heaping teaspoon of the roasted red pepper into each cup.
    5. Spoon the basil pesto into a disposable pastry bag or zip-top bag.
    6. Cut off the tip.
    7. Pipe a small dot of pesto into the center of each flower cup.
    8. Serve and enjoy.

    Recipe Notes

    You can make the roasted red pepper pesto several days ahead of time if you store it in an airtight container in the refrigerator.

    The baked flower-shaped cups can be kept for several days if stored at room temperature. Place them in a metal tin and they will keep for up to a week, possibly more. 

    Fill the cups shortly before you are ready to serve them so they stay crispy. Do not refrigerate filled cups as they will get soggy.

    You can easily double or triple this recipe. 

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
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    1. Hannah says

      March 15, 2012 at 10:09 pm

      the copper canyon bowl is gorgeous!

      Reply
    2. Hannah says

      March 15, 2012 at 10:08 pm

      baking them on an upside down muffin pan is so clever!

      Reply
    3. Cindy B. says

      March 15, 2012 at 10:08 pm

      This look so beautiful! WOW!

      Reply
    4. Lynn says

      March 15, 2012 at 9:18 pm

      Those are awesome appetizers, love that it looks great but also simple to do, but I LOVE that serving tier! WOW!

      Reply
    5. Kristen says

      March 15, 2012 at 7:54 pm

      And I like you on FB 🙂

      Reply
    6. Kristen says

      March 15, 2012 at 7:53 pm

      I have never heard of Nambe before, but they have stunning items. I love the Copper Canyon 3 Tier Server!!

      Reply
      • Beth Jackson Klosterboer says

        March 15, 2012 at 8:50 pm

        I absolutely love that Copper Canyon piece. It was my second choice, but being my house is filled with black, white, and stainless steal the other suited me better.

        Reply
    7. Kristen says

      March 15, 2012 at 7:46 pm

      Those appetizers are so cute! Makes me actually want to try to eat the roasted red peppers (which I have never dared to try before since I can't eat anything remotely spicy and those seem like something that would be). Love your website and all the amazing ideas you come up with!! Thanks for the giveaway!

      Reply
      • Beth Jackson Klosterboer says

        March 15, 2012 at 8:49 pm

        Thanks Kristen. The roasted red peppers are actually made with sweet red bell peppers. They aren't spicy at all or I wouldn't eat them either. I can't handle even a slight amount of spice in my food. I've seen jars of spicy red peppers, but they will say hot or spicy on the jar.

        Reply
    8. Joyce says

      March 15, 2012 at 5:58 pm

      Gorgeous,gorgeous,gorgeous! Server and appetizers.

      Reply
    9. Nancy says

      March 15, 2012 at 4:09 pm

      Those appetizers are stunning! Perfect for Easter!

      Reply
    10. Pam says

      March 15, 2012 at 4:09 pm

      I have never heard of Nabe before either. I love the piece and would love to win it. You have a wonderful site and thank you for sharing all of your wonderful ideas.

      Reply
    11. Grimmy says

      March 15, 2012 at 3:44 pm

      This is a super cool display and awesome sounding recipe. darlabeck@yahoo.com

      Reply
    12. Hillary says

      March 15, 2012 at 3:34 pm

      I love the Bias Pitcher and Copper Canyon Pitcher. I am familiar with the thermal retention properties of the Nambe alloy and a pitcher in the summer time would be fabulous for keeping cocktails cold.

      I also love the Heritage Pebble Bowls and the Copper Canyon Bowls.

      Reply
      • Beth Jackson Klosterboer says

        March 15, 2012 at 8:51 pm

        Oh, I bet your right about the pitcher. They would really keep things cold and look stunning at the same time.

        Reply
    13. Hillary says

      March 15, 2012 at 3:25 pm

      My husband grew up in northern New Mexico and his family uses Nambe pieces on a near daily basis.

      Reply
    14. AmyB says

      March 15, 2012 at 2:33 pm

      Would love to win! You are soo talented, can't wait to try out this recipe.

      Reply
    15. Genie says

      March 15, 2012 at 2:16 pm

      Wow, I have never hear of Nambe before, I like the Tilt Decanter, the tilt is a nice addition to the normal decanters you see.

      Reply
    16. Genie says

      March 15, 2012 at 2:13 pm

      I really like the 2 tier server, it would be nice to have two of them and put them on alternate sides of a table.

      Reply
    17. nanabear says

      March 15, 2012 at 1:39 pm

      I had already "liked" Hungry Happenings on FB so I don't know if this will count as another entry or not; but here it is anyway.

      Reply
      • Beth Jackson Klosterboer says

        March 15, 2012 at 3:15 pm

        Yes, it counts! Thanks for following on Facebook.

        Reply
    18. nanabear says

      March 15, 2012 at 1:37 pm

      I "liked" Nambe on Facebook

      Reply
    19. nanabear says

      March 15, 2012 at 1:37 pm

      My favorite Nambe piece is the Fruit Tree Bowl

      Reply
    20. nanabear says

      March 15, 2012 at 1:36 pm

      The two tiered server is beautiful and that looks like a great appetizer.

      Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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