Shelly's Recipe

PASTRY PUFF HOLLY LEAVES

Category: Cold

1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
1 tablespoon water
4 ounces cream cheese, softened
1 cup (4 ounces) crumbled feta cheese
1/2 cup minced fresh parsley
1/2 cup prepared pesto
24 pimiento pieces

Unfold pastry sheets onto a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased baking sheets. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry.

Bake at 400 for 12-14 minutes or until golden brown. Remove to wire racks to cool.

In a large bowl, combine the cheeses, parsley and pesto. Split pastry leaves in half. Spread 1 tablespoon cheese mixture over bottom halves; replace tops. Add a pimiento piece on each for a holly berry. Refrigerate leftovers. Yield: 2 dozen.