Shelly's Recipe

* RASPBERRY HABANERO GOAT CHEESE PUFFS*

Category: Cheese

All-purpose flour for dusting
1/2 pkg (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
1 egg, lightly beaten
1/4 cup sliced almonds, divided and slightly toasted
1 tsp finely chopped fresh rosemary leaves
4 oz goat cheese
4 oz cream cheese, softened
1/4 cup bottled Raspberry Habanero Sauce, divided

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Lightly sprinklea cutting board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-inch square. Prick pastry with pastry tool; brush with egg.

Cut out 16 pastry circles and place circles on cookie sheet; bake 12-14 minutes or until golden brown. Transfer parchment and puffs to cooling rack; cool completely. Gently press centers of puffs using fingertip to make wells.

Set aside 1 tbsp of the almonds. Finely chop remaining almonds. Combine chopped almonds, rosemary, goat cheese and cream cheese in a bowl; mix well. Attach open star tip to a pastry bag; fill with goat cheese mixture. Reserve 1 tbsp of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds. Yield: 16 servings