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Flaky pillows stuffed with cheese.

Flaky pillows stuffed with cheese

You make these cheese-stuffed appetizers much like ravioli, by enclosing dollops of filling in puff pastry sheets.

Appetizer Cheese Puffs

1 package (17 1/4 oz.) frozen puff pastry sheets, thawed

Cheese-and-chili or caraway-cheese filling (recipes follow)

1 egg, beaten

2 tablespoons sesame or caraway seed

On a floured board, roll each pastry sheet into a 12-by 15-inch rectangle. On half of each sheet, drop filling by the rounded teaspoon, making 3 rows of 5 dollops each, spaced about 3/4 inch apart and 1/2 inch from edges and center.

Brush egg on pastry between dollops and around edges. Fold unfilled side of pastry over so edges meet; with a fork, prick several times on each filling mound. Press firmly around each mound to seal well. With a ravioli cutter or knife, cut between mounds. Place puffs, slightly apart, on 2 ungreased 10- by 15-inch baking pans. Cover and chill until cold, at least 30 minutes or up to overnight.

Cut a 1/2-inch-long slash on top of each puff. Brush with remaining egg and sprinkle with sesame or caraway seed. Bake, uncovered, in a 400| oven until golden, 15 to 20 minutes. Serve hot or warm. Makes 30 puffs.

Cheese-and-chili filling. Mix together 2 small packages (3 oz. each) cream cheese at room temperature, 1 3/4 cups (6 oz.) shredded sharp Cheddar cheese, and 1/3 cup drained diced canned green chilies.

Caraway-cheese filling. Mix together 2 small packages (3 oz. each) cream cheese at room temperature and 2 cups (1/2 lb.) shredded kuminost or noekkelost cheese.

Photo: Flaky, caraway-seeded pastry puff holds a pocket of kuminost cheese
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Dec 1, 1984
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