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Category: Cold
Prep Time: Cook Time: Total Time:
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.
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PASTRY PUFF HOLLY LEAVES
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Category: Cold
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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