by Hal Borland
WRAP IT UP
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 puffpastry.com
- 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.