pat's Recipe

Raspberry-Haberno Goat Cheese Puffs

Category: appetizers served cold

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

Preheat oven to 400. Line cookie sheet with parchment paper. Lightly sprinkle flat side of large cutting board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-in square. Prick pastry with fork; brush with egg using basting brush.
Using cookie cutter (small round), cut out 16 pastry circles. Place circles on cookie sheet; bake 12-14 minutes or until golden brown. Transfer parchment and puffs to a cooling rack; cool completely. Gently press centers of puffs using fingertip to make wells in center of each puff.
Meanwile, place almonds into a small dish and microwave on high for 60-90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 Tbsp of the almonds. Finely chop remaining almonds. Finely chop the rosemary. Combine the chopped almonds and rosemary, goat cheese and cream cheese in a med bowl; mix well.
If have decorator icing bags, attach the star tip (otherwise cut a small hole in a baggie corner and squeeze) and fill with the goat cheese mixture. Reserve 1 Tbsp of the sauce for garnish. Spoon remaining sauce evenly into the fingertip well on each puff; pipe the filling over the sauce. Garnish puffs with a dab of remaining sauce and top with 2 sliced almonds (standing in the cream)

16 servings