Baked Feta Puffs

Baked Feta Puffs

July marks the launch of a new addition to the Brightland family. After two golden years, we are introducing fruit-forward, double-fermented and family-farm to table vinegars, each with their own distinct flavor palate and tasting notes, lovingly made in California. PARASOL is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges. RAPTURE is a raw balsamic vinegar that is double fermented with California zinfandel grapes and ripe Triple Crown blackberries.

Team Brightland is sharing the recipe for our current favorite snack, Baked Feta Puffs, to show you how to cook with RAPTURE.

Baked Feta Puffs

By Team Brightland


  • 1 sheet puff pastry
  • 2 tbsp Brightland AWAKE
  • 1 cup crumbled feta cheese
  • ⅓ cup chopped walnuts
  • 1 tbsp chopped fresh rosemary leaves
  • 2 tbsp Brightland RAPTURE
  • Cracked black pepper


Preheat the oven to 350 degrees F.

Roll out the pastry to a ¼ inch thick square. Cut into 12 squares.

Brush each square with olive oil. Place each square, olive oil side down, into a muffin tin and gently shape so that the corners are poking up and the bottom is pressed down.

Divide the cheese evenly between pastry cups and top with a sprinkle of walnuts and fresh rosemary.

Drizzle with RAPTURE and sprinkle with cracked black pepper.

Bake for 10-12 minutes, until the pastry has puffed up and is golden brown.