3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH

3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH

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Hey guys I’m excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD

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1 Set of Fruit 3 Center Piece Ideas http://bit.ly/2fmUhRK
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Chocolate Hazelnut Biscotti https://Baked Brie http://bit.ly/BakedBrieEWB
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Serves 4-6

1 package store-bought puff pastry sheet
2 tbsp (30 ml) fig jam
3-4 slices of Brie Cheese
1 egg, well beaten
¼ cup (60 ml) chopped walnuts

Preheat oven to 400F(200C)

Roll out pastry onto a flat cookie sheet lined with parchment paper. This will be your work surface.

Most store-bough puff pastry sheets come in 3-folded panels. This is the best kind to buy for this. Unfold and the panels and roll out slightly.

On the center panel, spread fig jam to cover the center panel surface. Then top the jam with the sliced brie.

On the side panels, cut ¾ “ (19 mm) strips on each side making sure you have equal number of strips on each side.

Then alternating the strips, bring them to the center panel, to cover the jam and cheese, overlapping each one, forming a rustic braid.

NOTE: If making this ahead of time, wrap up in the parchment paper, then freeze on tray until firm, Then wrap tightly in foil and remove tray and keep in freezer until ready to serve.

Before baking brush the egg wash with a pastry brush all over the braid and bake for 25 mins until puffed up and golden brown.

Transfer braid to a cutting board. Sprinkle with chopped walnuts and serve with knife for easy slicing.

Serves 4-6 guests (makes 18-20 pieces)

2 hot Italian Sausage links, cooked and crumbled
1 tsp (5 ml) of Italian seasoning
2/3 cup (160 ml) of Italian Blend Cheese
1 egg, well beaten

Preheat Oven to 400F (200C)

Roll out pastry on to a floured surface. Roll over pastry to assure panel seems are tightly sealed so it won’t break apart.

Brush egg wash across short side of pastry 1 inch (2.5cm) from the end this will be to seal the seam once we roll up our pinwheels.

Sprinkle cheese across pastry. Sprinkle Italian Seasoning on top of cheese. Add crumbled cooked hot Italian sausage.

Roll pastry into a log being careful to roll tightly so filling does not spill out. Seal tightly at ends.

Slice into ½ inch (13 mm) rounds, place on parchment lined cookie sheet and bake 12-15 mins until golden brown and puffed up.

Makes 12 tartelettes

2 tbsp (30 g) butter
¼ cup (60 ml) shallots, minced
1 ½ cups (350 ml) cremini mushrooms, diced
1 tsp (5 ml) fresh thyme
salt and freshly cracked pepper to taste
1 tsp (5 ml) Worcestershire sauce
2 tbsp (30 ml) Italian Blend cheese

Preheat oven to 400F (200C)

Melt butter in a large skillet. Sauté shallots until soft, add mushrooms and sauté until browned. Add thyme, salt and pepper, and Worcestershire sauce. Allow to cool slightly.

Cut pastry into 3×3 (7.6cm x 7.6 cm) squares. Fit squares into a mini muffin tin. Fill with 1 tsp (5 ml) of the mushroom mixture, top with a sprinkle of cheese.

Bake for 15-20 mins. Top with a thyme sprig and serve.

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