Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 Artichoke Puffs 1 can (12 oz) atrichoke hearts, drained well & chopped 1/2 C mayo 1 clove garlic, minced 3 Tbl grated parmesean cheese 3 Tbl chopped fresh parsley 1 pkg (17.25 oz) frozen puff pastry, thawed Egg Wash (1 egg, beaten with 1 Tbl water) Preheat oven to 400. In medium bowl, combine artichoke hearts, mayo, garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12 " square. Brush w/ egg wash. Cut pastry sheet into 16 3 " squares. Place small amount of artichoke filling in center of each 3 " square. Fold 2 side corners up to encase filling. Place canapes on parchmentnt-lined baking sheet. Brush each with egg wash mixture. Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen later). Bake for 12-13 minutes or until browned and puffed. Serve warm or at room temperature. Makes 32 puffs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 Sounds delicious. Did you pull up opposite corner to meet in the middle? Judy - jackie Thursday, September 06, 2007 9:58 PM Artichoke Puffs Artichoke Puffs 1 can (12 oz) atrichoke hearts, drained well & chopped 1/2 C mayo 1 clove garlic, minced 3 Tbl grated parmesean cheese 3 Tbl chopped fresh parsley 1 pkg (17.25 oz) frozen puff pastry, thawed Egg Wash (1 egg, beaten with 1 Tbl water) Preheat oven to 400. In medium bowl, combine artichoke hearts, mayo, garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12 " square. Brush w/ egg wash. Cut pastry sheet into 16 3 " squares. Place small amount of artichoke filling in center of each 3 " square. Fold 2 side corners up to encase filling. Place canapes on parchmentnt-lined baking sheet. Brush each with egg wash mixture. Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen later). Bake for 12-13 minutes or until browned and puffed. Serve warm or at room temperature. Makes 32 puffs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 -at the last minute i thought about it and that's what i did -- In , " wwjd " <jtwigg wrote: > > Sounds delicious. Did you pull up opposite corner to meet in the middle? > Judy > - > jackie > > Thursday, September 06, 2007 9:58 PM > Artichoke Puffs > > > Artichoke Puffs > > 1 can (12 oz) atrichoke hearts, drained well & chopped > 1/2 C mayo > 1 clove garlic, minced > 3 Tbl grated parmesean cheese > 3 Tbl chopped fresh parsley > 1 pkg (17.25 oz) frozen puff pastry, thawed > Egg Wash (1 egg, beaten with 1 Tbl water) > > Preheat oven to 400. > > In medium bowl, combine artichoke hearts, mayo, garlic, parmesan > cheese and parsley; set aside. > > On floured surface, unfold sheet of puff pastry. Crimp seams with > fingertips. Roll sheet to 12 " square. Brush w/ egg wash. > > Cut pastry sheet into 16 3 " squares. Place small amount of artichoke > filling in center of each 3 " square. > > Fold 2 side corners up to encase filling. > > Place canapes on parchmentnt-lined baking sheet. Brush each with egg > wash mixture. > > Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat > with puff pastry sheet and remaining filling. (can be frozen and > cooked frozen later). > > Bake for 12-13 minutes or until browned and puffed. Serve warm or at > room temperature. Makes 32 puffs. > > > > > > Quote Link to comment Share on other sites More sharing options...
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