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Puff Pastry Pinwheels
1/2 package (1 sheet) puff pastry, thawed
1 C. crumbled feta cheese, divided
1 C. sun-dried tomatoes, chopped, divided
1/2 C. chopped roasted red bell peppers, divided
3 T. fresh finely chopped parsley, divided
Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick cooking
spray.
Divide the puff pastry sheet into thirds at the fold lines. Roll out each third
slightly, so the short end is about 5 inches long. On each third, sprinkle
one-third of the cheese, tomatoes, pepper and parsley. Starting at the short
end, roll up the puff pastry jelly-roll style, encasing the filling. Cut into
1/2-inch pieces.
Place the appetizers on a baking sheet and bake 12-15 minutes or until the
pastry is golden. |
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Caramelized Onion Tartlets
2-1/2 C. chopped onions
5 T. margarine or butter, melted, divided
1/2 C. heavy cream
1/3 C. shredded Gruyere cheese
3 T. dijon mustard
2 T. chopped fresh parsley
8 sheets phyllo dough, defrosted
In skillet, over medium heat, saute onions in 1 tablespoon margarine or butter
for 12 to 14 minutes or until golden. Add cream. Heat to a boil; reduce heat and
simmer until mixture thickens, Remove from heat; stir in cheese, mustard and
parsley.
Place 1 sheet of phyllo dough on a clean work surface; brush with some remaining
margarine or butter. Top with another sheet of phyllo dough and brush with some
margarine; repeat layering 2 more times.
Cut layered phyllo dough into 12 square. Places each piece of phyllo,
margarine-side down, into 1-1/2 inch muffin pan cups. Fill lined cup with 1
rounded teaspoon cheese mixture fold edges in and gently press down repeat with
remaining phyllo and filling.
Bake at 400°F. for 18 to 20 minutes or until golden brown. Remove from pan.
Serve immediately.
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