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
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|Date:||Dec 1, 1984|
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