Artichoke Puffs

[Guest guest]

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.