Thursday, October 30, 2014

Puff Pastry Appetizers

"Have you ever been out for a late autumn walk in the closing part of the afternoon and suddenly looked up to realize that the leaves have practically all gone? And the sun has set and the day gone before you knew it" 
by Hal Borland

Think beyond pigs in a blanket:Wrap something new in puff pastry. Some creative ideas  from Food Network magazine.
  • Unfold thawed frozen puff pastry sheets on a lightly floured surface. Cut into pieces just large enough to wrap around your food with a 1/2 inch overlap. Wrap, moisten the edge with water and pinch to seal. 
  • Transfer to a parchment-lined baking sheet, seam side down. Whisk one egg with 2 TB. water. Brush egg white wash on the pastry and freeze until firm, about 20 minutes.
  • Preheat the oven to 400 degrees. Bake until the pastry is puffed and golden-about 20 minutes.  

Goat Cheese and Puff Pastry
Dill Pickle with Puff Pastry

Olives with Puff Pastry
Portobello Mushroom with Puff Pastry
I was unable to find the image of this idea featured in the Food Network magazine-stack three pear slices, wrap with puff pastry sheet and follow cooking directions above. 
Herbed Cheese Roasted Tomato Appetizers
recipe from

  • 2 tbsp. chopped fresh parsley 
  • 1 tbsp. chopped fresh thyme leaves 
  • 2 tbsp. olive oil 
  • 1/4 tsp. cracked black pepper 
  • 24 grape tomatoes, halved 
  • 1/2 cup creamy spreadable garlic and herb cheese 
  • 1 pkg. (9.5 ounces) Pepperidge Farm Puff Pastry Cups, prepared according to package  
  • 24 small sprigs fresh thyme 

  • Prepare Puff Pastry Cups according to package. Remove tops.
  • Heat the oven to 400°degrees. 
  • Stir the parsley, chopped thyme, olive oil and black pepper in a medium bowl. Add the tomatoes and toss to coat. Place the tomatoes onto a baking sheet. 
  • Roast for 10 minutes or until the tomatoes start to shrivel. 
  • Spoon 1 teaspoon cheese into each pastry cup. Top each with 1 tomato. Top with the thyme sprigs.

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