↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
1/2 lb bacon slices
1/4 tsp black pepper and salt
1 medium sweet onion, such as Vidalia, finely chopped
12 oz cream cheese, softened
1/2 cup shredded sharp Cheddar
3 tbsp grated Parmesan
1 tsp dried dill weed and garlic powder
1/4 tsp paprika
1 puff pastry sheet, thawed
1 egg
Crackers, mini-toasts, or vegetables
Place a large skillet over medium-high heat. Add the bacon and black pepper; cook until the slices are translucent. Remove the bacon to a paper towel-lined plate, reserving 1/4 cup of the drippings in the skillet.
Place the skillet over medium heat; add the onion and salt. Cook until the onion is translucent, about 3 minutes, stirring frequently. Return the bacon to the skillet and cook until the onion is richly browned and bacon is crispy, about 8 minutes, stirring frequently. Remove the bacon and onion from the skillet.
Beat the cream cheese in a large bowl. Add the Cheddar, Parmesan, dill weed, garlic powder, paprika, and bacon mixture; beat until well blended. Form into a ball, cover with plastic wrap and refrigerate for 20 to 30 minutes.
Preheat the oven to 400. Line a baking sheet with parchment paper; spray with nonstick cooking spray.
Roll out the puff pastry on a clean work surface, reserving a 1/4-inch strip to use for decoration, if desired. Place the cheese ball in the center of the pastry sheet and fold the edges over, pressing down lightly to flatten the cheese ball. Arrange seam side down on the baking sheet. Shape the reserved pastry strip into leaves, if desired, and arrange on top.
Combine the egg and 1 tbs water in a small bowl; whisk until well blended. Brush the top and sides of the pastry with the egg wash, taking care not to let it drip on the parchment paper. Bake for 25 minutes, or until the pastry is golden brown and puffed. Remove from the oven and let stand for 5 minutes. Serve with crackers, mini toasts, or fresh vegetables. Serves 16.
view more member recipes
BAKED CREAM CHEESE PASTRY PUFF
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
1/2 lb bacon slices
1/4 tsp black pepper and salt
1 medium sweet onion, such as Vidalia, finely chopped
12 oz cream cheese, softened
1/2 cup shredded sharp Cheddar
3 tbsp grated Parmesan
1 tsp dried dill weed and garlic powder
1/4 tsp paprika
1 puff pastry sheet, thawed
1 egg
Crackers, mini-toasts, or vegetables
Place a large skillet over medium-high heat. Add the bacon and black pepper; cook until the slices are translucent. Remove the bacon to a paper towel-lined plate, reserving 1/4 cup of the drippings in the skillet.
Place the skillet over medium heat; add the onion and salt. Cook until the onion is translucent, about 3 minutes, stirring frequently. Return the bacon to the skillet and cook until the onion is richly browned and bacon is crispy, about 8 minutes, stirring frequently. Remove the bacon and onion from the skillet.
Beat the cream cheese in a large bowl. Add the Cheddar, Parmesan, dill weed, garlic powder, paprika, and bacon mixture; beat until well blended. Form into a ball, cover with plastic wrap and refrigerate for 20 to 30 minutes.
Preheat the oven to 400. Line a baking sheet with parchment paper; spray with nonstick cooking spray.
Roll out the puff pastry on a clean work surface, reserving a 1/4-inch strip to use for decoration, if desired. Place the cheese ball in the center of the pastry sheet and fold the edges over, pressing down lightly to flatten the cheese ball. Arrange seam side down on the baking sheet. Shape the reserved pastry strip into leaves, if desired, and arrange on top.
Combine the egg and 1 tbs water in a small bowl; whisk until well blended. Brush the top and sides of the pastry with the egg wash, taking care not to let it drip on the parchment paper. Bake for 25 minutes, or until the pastry is golden brown and puffed. Remove from the oven and let stand for 5 minutes. Serve with crackers, mini toasts, or fresh vegetables. Serves 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Brie With Cranberries In Puff Pastry
by sgre52160
1 sheet frozen puff pastry, thawed 1 (8 oz.) round of triple-cream brie 2-3 tbsp toasted sliced almonds 1/4 cup prepared port-and-fig cranberry sauce (click for recipe) 1 egg yolk 3 tbsp whippi
by sgre52160
1 sheet frozen puff pastry, thawed 1 (8 oz.) round of triple-cream brie 2-3 tbsp toasted sliced almonds 1/4 cup prepared port-and-fig cranberry sauce (click for recipe) 1 egg yolk 3 tbsp whippi
Puff Pastry Cheese Twists
by HappyCook80
Puff Pastry Cheese Twists 1 sheet frozen puff pastry, 1/2, 17.3 ounce package 1/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 1 teaspoon dried oregan
by HappyCook80
Puff Pastry Cheese Twists 1 sheet frozen puff pastry, 1/2, 17.3 ounce package 1/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 1 teaspoon dried oregan
Spinach Cheese Casserole In Puff Pastry
by sgre52160
1 (10 oz) chopped spinach, thawed and squeezed dry 1 cup cottage or ricotta cheese 1 cup feta cheese (crumbled and drained of any brine) 1/4 cup parmesan or Romano cheese, grated 1/4 cup scalli
by sgre52160
1 (10 oz) chopped spinach, thawed and squeezed dry 1 cup cottage or ricotta cheese 1 cup feta cheese (crumbled and drained of any brine) 1/4 cup parmesan or Romano cheese, grated 1/4 cup scalli
view more member recipes
related CDKitchen recipes
Puff Pastry Cheese Straws
Baked Brie with Caramelized Onions
Apple Butter Puff Pastry
Brie Kisses
Puff Pastry Apple And Raisin Strudel
Chicken Corn Pastry
Mushroom Puffs
French Country Pot Pie
Aussie Meat Pie (Four and Twenty)
Palmiers (Elephant Ears)