6
fanciful
pastries
Delicate layers of flaky pastry provide the perfect starting point for savory morsels. Many of the elegant but supremely easy recipes call for purchased phyllo sheets or puff pastry, leaving you more time to whip up mouthwatering fillings and toppings.
olives wrapped in cheese pastry
parmesan cheese straws with olive tapenade
blue cheese–pecan phyllo bites
balsamic shallot and goat cheese tart
artichoke and tomato empanadas
saffron-scented lamb pastry puffs
garden-style puff pastry sandwiches
brie en croute with cherries and pecans
cheese-and-walnut-stuffed mushroom bundles
olives wrapped in cheese pastry
prep: 35 minutes bake: 25 minutes oven: 375˚F makes: 24 servings
Mild, nutty Gouda cheese adds a creamy richness to the pastry. Place the cheese in the freezer for 15 minutes so it’s nice and firm and easier to shred.
1 cup all-purpose flour
1 teaspoon baking powder
3 ounces Gouda cheese, finely shredded (3⁄4 cup)
1⁄3 cup butter, cut in small pieces
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
24 medium pimento-stuffed green olives
1 egg yolk, beaten
1 Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. In food processor combine flour and baking powder. Cover and process briefly to mix. Add Gouda cheese, butter, and Parmesan cheese. Cover and process to mix thoroughly. With food processor running, add lemon juice, processing until dough just forms a ball. Transfer dough to a clean surface. Divide dough into 24 equal portions.
2 Drain and rinse olives. Pat dry with paper towels. Pat each portion of dough into a 2-inch circle. Place an olive in the center of each circle. Bring dough up around olives; pat seams to seal. Place olive bundles about 1⁄2 inch apart on prepared baking sheet.
3 Brush olive bundles with egg yolk. Bake for about 25 minutes or until golden brown. Serve warm or at room temperature.
nutrition facts per serving: 64 cal., 4 g total fat (2 g sat. fat), 20 mg chol., 123 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. (Or freeze for about 1 hour or until firm. Transfer olive bundles to a freezer container. Seal and freeze for up to 1 month.)
goat cheese pastry rounds
prep: 25 minutes bake: 20 minutes stand: 15 minutes oven: 400°F makes: 12 appetizers
Goat cheese comes in many shapes. If the goat cheese you find is a round shape, use damp hands to shape it into a log.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
3 tablespoons tomato preserves or favorite fruit preserves*
3 2- to 21⁄2-inch diameter logs goat cheese (chèvre; 3 to 4 ounces each)
1 egg, lightly beaten
Fresh figs or grapes (optional)
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or foil; lightly grease foil. Set aside.
2 On a lightly floured surface unfold pastry. Roll into a 12-inch square. Cut pastry into four 6-inch squares. Place 1 tablespoon preserves in center of three of the pastry squares. Arrange goat cheese over preserves. Bring corners of pastry together on top of filling; pinch to seal. Trim excess pastry. Place pastries, seam sides down, on prepared baking sheet. Brush with egg. Using a sharp knife, cut slits in pastry for steam to escape. Using a small leaf-shape cutter, cut remaining pastry square into leaves; arrange on top of pastry; brush with egg.
3 Bake for 20 to 22 minutes or until pastry is puffed and golden. Let stand for 15 to 20 minutes before serving. To serve, cut each pastry round into four wedges. If desired, serve with fresh figs.
nutrition facts per appetizer: 166 cal., 11 g total fat (3 g sat. fat), 27 mg chol., 162 mg sodium, 11 g carb., 0 g dietary fiber, 5 g protein.
*note: For best results, use thick preserves. Thin-bodied preserves ooze through pastry when baking.
make-ahead directions: Cover and freeze unbaked pastries in an airtight container for up to 1 month. Thaw pastries in refrigerator for about 4 hours. Bake as directed.
parmesan cheese straws with olive tapenade
prep: 20 minutes bake: 9 minutes per batch oven: 400°F makes: 24 straws
If you’re expecting a large gathering, double the recipe and use the entire package of puff pastry to make the cheese-filled pastry strips.
2 ounces Parmigiano-Reggiano cheese, grated
1⁄2 teaspoon dried basil, crushed
1⁄4 teaspoon garlic powder
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 egg
1 tablespoon water
1 8-ounce jar olive tapenade
1 Preheat oven to 400°F. In a small bowl combine Parmigiano-Reggiano cheese, dried basil, and garlic powder. Set aside.
2 On a lightly floured surface unfold pastry. Roll pastry sheet into a 14×12-inch rectangle. Cut rectangle in half crosswise to form two 12×7-inch rectangles. In a small bowl whisk together egg and the water. Brush both pastry rectangles lightly with egg mixture.
3 Sprinkle cheese mixture over one of the rectangles. Top with the other rectangle, brushed side down. Using your fingers, firmly press rectangles together, forcing out air pockets and sealing the edges. Brush top with egg mixture.
4 Using a pastry wheel or sharp knife, cut pastry crosswise into 1⁄2-inch-wide strips. Arrange strips 1 inch apart on ungreased baking sheets. Holding both ends, twist each strip, pressing ends into baking sheet to secure.
5 Bake for 9 to 11 minutes or until golden and crisp. Cool slightly. Serve with olive tapenade for dipping.
nutrition facts per straw: 111 cal., 10 g total fat (1 g sat. fat), 11 mg chol., 336 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Arrange baked straws in a single layer in an airtight container. Cover. Freeze for up to 1 month. To reheat, preheat oven to 350°F. Place frozen straws on a baking sheets in a single layer. Bake for 5 to 10 minutes or until warm and crisp.
blue cheese–pecan phyllo bites
prep: 45 minutes bake: 7 minutes oven:350°F makes: 30 appetizers
Even if you didn’t make and freeze these cheese-filled pastries, you can still have them ready in about 45 minutes. Purchase a couple packages of preformed phyllo shells instead of making your own.
1 8-ounce package cream cheese, softened
1 recipe Homemade Phyllo Shells or two 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
4 ounces blue cheese, crumbled
1⁄3 cup dried tart cherries, snipped
1 recipe Sugared Pecans
Honey (optional)
In a medium bowl stir the cream cheese until smooth. Spoon cream cheese evenly into the Homemade Phyllo Shells. Top with blue cheese and cherries. Sprinkle with Sugared Pecans. If desired, drizzle with honey.
nutrition facts per appetizer: 77 cal., 6 g total fat (2 g sat. fat), 11 mg chol., 104 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
homemade phyllo shells: Preheat oven to 350°F. Coat fifteen 13⁄4-inch muffin cups with nonstick cooking spray; set aside. You need four sheets of frozen phyllo dough (14x9-inch rectangles), thawed, and about 2 tablespoons melted butter. Keep phyllo dough covered with plastic wrap to prevent it from drying out, removing sheets as you need them. Lay one sheet of phyllo on a flat work surface. Lightly brush with some of the butter. Top with another phyllo sheet, brushing top with melted butter. Cut phyllo stack lengthwise into three 14-inch-long strips. Cut each strip crosswise into five rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 7 to 9 minutes or until cups are golden brown. Carefully transfer cups to a wire rack to cool completely. Cool muffin cups between batches. Repeat with remaining phyllo and butter to make 30 shells.
sugared pecans: Spread 1⁄3 cup chopped pecans in the bottom of a medium skillet. Sprinkle with 1 tablespoon sugar and 1⁄4 teaspoon salt. Cook, without stirring, over medium heat. When sugar begins to melt, turn heat to medium low. Gently stir pecans until all sugar is melted and pecans are lightly coated. Transfer pecans to a foil-lined baking sheet. Cool. To serve, break apart.
make-ahead directions: Prepare Homemade Phyllo Shells as directed. Place in a single layer in an airtight container. Freeze for up to 1 month. Thaw shells before filling. Freeze the Sugared Pecans in an airtight container for up to 1 month. Thaw pecans for 15 minutes at room temperature before using.
sweet onion– tomato tartlets
prep: 30 minutes bake: 15 minutes roast: 25 minutes stand: 5 minutes oven: 400°F makes: about 18 tartlets
Store-bought grape tomatoes are tasty all year long. Roasting them with a bit of olive oil and seasonings makes them extra sweet and juicy. For another flavor sensation, use crumbled feta cheese and fresh mint as the garnish.
3 cups grape tomatoes
1 sweet onion, quartered and thinly sliced (about 2 cups)
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 tablespoon sherry vinegar
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed
Manchego or Parmigiano-Reggiano cheese shavings
1 Preheat oven to 400°F. Prick tomatoes with a fork or the tip of a sharp knife. In an ungreased 15×10×1-inch baking pan combine tomatoes, onion, oil, rosemary, salt, and pepper. Roast for 25 to 30 minutes or until onion is tender. Remove from oven. Sprinkle with vinegar. Cool.
2 Meanwhile, line a large baking sheet with parchment paper or foil. On a lightly floured surface unfold pastry. Using a 3-inch round cookie cutter, cut pastry into rounds. Place rounds on the prepared baking sheet.
3 Spoon about 2 tablespoons of the roasted tomato mixture onto each pastry round. Bake for 15 to 20 minutes or until edges are puffed and golden brown. Let stand on baking sheet for 5 minutes before serving. Garnish with Manchego cheese.
nutrition facts per tartlet: 154 cal., 11 g total fat (0 g sat. fat), 1 mg chol., 196 mg sodium, 13 g carb., 1 g dietary fiber, 2 g protein.
• puff pastry: Thaw only the number of pastry sheets needed (wrap remaining sheets tightly and store in the freezer). An entire package of pastry thaws in the refrigerator in about 6 hours. Individual pastry sheets, covered with plastic wrap, take about 4 hours to thaw in the refrigerator and 30 minutes at room temperature.
• phyllo dough: Thaw dough in the refrigerator overnight. Let the dough come to room temperature before using.
parmesan pastry spirals
prep: 10 minutes freeze: 30 minutes bake: 12 minutes oven: 350°F makes: about 24 spirals
Tender layers of puff pastry make these irresistible bites the perfect pick-up-and-mingle addition to your party platter.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 tablespoon milk
1⁄3 cup grated Parmesan cheese
1⁄2 teaspoon cracked black pepper
1 On a lightly floured surface unfold pastry. Roll pastry sheet into a 14×10-inch rectangle. Brush pastry with some of the milk. Sprinkle with Parmesan cheese and pepper. Starting at a short side, loosely roll up into a spiral, stopping at the center. Repeat rolling up, starting at the other short side. Wrap in plastic wrap; freeze for 30 minutes.
2 Preheat oven to 350°F. Line baking sheets with parchment paper or foil; set aside. Unwrap roll and place on a cutting board. Brush with remaining milk. Using a serrated knife and a sawing motion, cut pastry roll crosswise into 3⁄8-inch-thick slices. Place slices 1 inch apart on prepared baking sheets, reshaping as necessary.
3 Bake for 12 to 14 minutes or until crisp and golden. Transfer to a wire rack. Cool slightly. Serve warm.
nutrition facts per spiral: 50 cal., 4 g total fat (0 g sat. fat), 1 mg chol., 59 mg sodium, 4 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed through Step 1. Freeze for up to 1 month. Unwrap, cut, and bake as directed. (If roll is too hard to slice while frozen, let stand at room temperature until easy to slice.)
mini cajun mushroom tarts
prep: 25 minutes bake: 15 minutes oven: 350°F makes: 30 tarts
Get a taste of the bayou with these buttery crawfish tarts. They’re delicious when made with shrimp too.
4 ounces fresh or frozen peeled cooked crawfish tails or shrimp
2 tablespoons butter
11⁄2 cups chopped fresh mushrooms
1 teaspoon Cajun seasoning
1⁄2 teaspoon lemon juice
1⁄4 teaspoon ground black pepper
1 5.2-ounce package semisoft cheese with garlic and herb for (about 1⁄3 cup)
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons snipped fresh parsley
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1 Preheat oven to 350°F. Coarsely chop crawfish tails; set aside.
2 In a large skillet melt butter. Cook mushrooms in hot butter for about 4 minutes or until tender and liquid evaporates. Add Cajun seasoning, lemon juice, and pepper. Cook for 1 minute. Cool slightly.
3 In a medium mixing bowl place cheese, egg, and milk. Beat with an electric mixer on low speed until combined. Stir in mushroom mixture, crawfish, and parsley.
4 Place phyllo shells in a 15×10×1-inch baking pan. Spoon cheese mixture into phyllo shells. Bake for about 15 minutes or until filling sets. Serve warm.
nutrition facts per tart: 55 cal., 4 g total fat (2 g sat. fat), 16 mg chol., 29 mg sodium, 3 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Layer baked and cooled tarts between pieces of waxed paper in an airtight container. Cover and freeze for up to 1 month. To reheat, thaw tarts in the refrigerator for about 4 hours. Transfer tarts to a shallow baking pan. Preheat oven to 400°F. Bake for about 10 minutes or until heated through.
* Spend a day or two stocking the freezer with flaky pastries, and you’ll be ready for any party opportunity.
balsamic shallot and goat cheese tart
prep: 15 minutes bake: 33 minutes stand: 5 minutes oven: 400°F makes: 16 servings
Shallots cooked in a balsamic reduction give a sweet-tart contrast to the creamy, sharp goat cheese in this easy, elegant appetizer.
3 tablespoons butter
8 small shallots, quartered lengthwise
3 tablespoons honey
3 tablespoons balsamic vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 of a 17.3-ounce package frozen puff pastry sheets (1 sheet), thawed
1 egg yolk
2 teaspoons water
4 ounces goat cheese (chèvre), broken into small chunks
2 teaspoons snipped fresh parsley
1 Preheat oven to 400°F. In a medium ovenproof skillet melt butter over medium heat. Cook shallots and honey in hot butter for about 10 minutes or until shallots start to brown, stirring occasionally. Stir in vinegar, salt, and pepper.
2 Transfer skillet to oven. Bake for 15 to 20 minutes or until shallots are tender and liquid is syrupy. Remove from oven; set aside.
3 Meanwhile, on a large baking sheet unfold pastry. Trim a 1⁄2-inch-wide strip from each side of pastry sheet. In a small bowl combine egg yolk and the water. Lightly brush edges of the pastry sheet with egg yolk mixture. Place the pastry strips on the edges of the pastry sheet to form a ridge, trimming any excess pastry. Lightly brush ridge with egg yolk mixture. Using a fork, generously prick pastry base.
4 Bake for 15 to 20 minutes or until pastry is puffed and golden brown. Spread shallot mixture over bottom of pastry (pastry will sink when topped with the shallot mixture). Top with cheese. Bake for 3 to 5 minutes or until cheese softens.
5 Transfer to a wire rack. Sprinkle with parsley. Let stand for 5 minutes before serving.
nutrition facts per serving: 132 cal., 9 g total fat (3 g sat. fat), 22 mg chol., 174 mg sodium, 11 g carb., 0 g dietary fiber, 2 g protein.
herbed leek tarts
prep: 25 minutes bake: 15 minutes stand: 5 minutes oven: 425°F makes: 24 servings
This recipe remains a favorite because of its ease. Believe it or not, this elegant (and outstandingly delicious) tart starts with something as simple as a refrigerated pizza crust.
1 13.8-ounce package refrigerated pizza dough
2 tablespoons olive oil
6 medium leeks, thinly sliced (2 cups; white and light green parts only)
3 cloves garlic, minced
4 teaspoons snipped fresh savory, marjoram, and/or thyme
3 tablespoons creamy Dijon-style mustard blend
1 cup shredded Gruyère or Swiss cheese (4 ounces)
1⁄4 cup pine nuts or chopped almonds, toasted
Fresh savory sprigs (optional)
1 Preheat oven to 425°F. Grease a large baking sheet. Unroll pizza dough onto prepared baking sheet. Press to form a 13×9-inch rectangle. Cut rectangle in half lengthwise to form two 13×41⁄2-inch rectangles. Separate rectangles on baking sheet so edges are at least 1 inch apart. Bake for 7 minutes.
2 Meanwhile, in a large skillet heat oil over medium heat. Cook leeks and garlic in hot oil about 5 minutes or until tender. Remove from heat. Stir in snipped savory. Spread mustard blend over prebaked crusts. Top each evenly with leek mixture, Gruyère cheese, and nuts.
3 Bake for 8 to 10 minutes more or until cheese melts and crust turns golden brown. Let stand for 5 minutes before serving. Cut each rectangle into 12 pieces. If desired, garnish with savory sprigs.
nutrition facts per serving: 82 cal., 5 g total fat (1 g sat. fat), 5 mg chol., 96 mg sodium, 8 g carb., 0 g dietary fiber, 3 g protein.
leek and olive tart with brie
prep: 45 minutes bake: 17 minutes stand: 5 minutes oven: 400°F makes: 12 servings
If you’re looking for a robust olive flavor, top this tart with kalamata olives. If you prefer milder flavor, use ripe black olives instead.
5 large leeks
2 tablespoons olive oil
1 tablespoon butter
1⁄4 teaspoon salt
Dash cayenne pepper
1 teaspoon snipped fresh thyme
1⁄2 of a 17.3-ounce package frozen puff pastry sheets (1 sheet), thawed
1 egg, lightly beaten
1 tablespoon water
1⁄4 cup grated Parmesan cheese
1 41⁄2-ounce round Brie or Camembert cheese, thinly sliced
1⁄4 cup pitted kalamata olives, coarsely chopped
1 Line a large baking sheet with parchment paper or foil; set aside. Cut off and discard dark green ends of leeks. Halve white portions of leeks lengthwise. Cut into 1⁄4-inch-thick pieces (you should have about 4 cups).
2 In a large skillet heat oil and butter over medium heat. Cook leeks, salt, and cayenne pepper for 5 minutes, stirring occasionally. Reduce heat to medium low. Cover and cook for about 15 minutes or until leeks are tender but not brown, stirring occasionally. Remove from heat. Stir in thyme.
3 Preheat oven to 400°F. On a lightly floured surface unfold pastry. Cut off one-third of pastry sheet at the fold; set aside. Roll the remaining pastry into a 14×7-inch rectangle. Place rectangle on the prepared baking sheet. Cut small leaf shapes from the reserved pastry.
4 In a small bowl combine egg and the water. Lightly brush pastry rectangle with egg mixture. Fold edges over to create a 3⁄4-inch ridge; lightly brush ridge with egg mixture. Gently press leaves onto ridge. Lightly brush leaves with egg mixture. Sprinkle pastry base with Parmesan cheese.
5 Bake for 12 minutes. Spread leek mixture over pastry base (if puffed, pastry will sink when topped with the leek mixture). Bake for about 5 minutes or until edges turn golden brown.
6 Immediately place Brie cheese on top of tart and sprinkle with olives. Let stand for 5 minutes before serving.
nutrition facts per serving: 195 cal., 14 g total fat (3 g sat. fat), 32 mg chol., 270 mg sodium, 13 g carb., 1 g dietary fiber, 5 g protein.
make-ahead directions: Prepare as directed through Step 4. Cover and chill for up to 30 minutes. Bake as directed.
sweet potato wontons
prep: 25 minutes bake: 10 minutes oven: 350°F makes: 24 servings
A sweet, tangy, and spicy chutney-cream sauce deliciously sets off the chunky sweet potatoes in the wonton filling.
24 wonton wrappers
2 tablespoons butter, melted
3 tablespoons mango chutney
2 tablespoons butter
1⁄3 cup finely chopped onion
2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 tablespoon all-purpose flour
11⁄2 cups chopped cooked sweet potato*
1⁄3 cup whipping cream
Carrots, cut into thin bite-size strips and sautéed (optional)
1 Preheat oven to 350°F. Brush wonton wrappers with the 2 tablespoons melted butter. Press wrappers, buttered sides down, into twenty-four 13⁄4-inch muffin cups, pleating as necessary. Bake for about 10 minutes or until golden brown.
2 Meanwhile, snip any large mango pieces in chutney; set aside. In a large heavy skillet melt the 2 tablespoons butter over medium heat. Cook onion, curry powder, ginger, and garlic in hot butter until onion is tender. Stir in flour. Stir in cooked sweet potato, whipping cream, and chutney. Cook and stir until thickened. Cook and stir for 1 minute more.
3 Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips.
nutrition facts per serving: 75 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 83 mg sodium, 10 g carb., 1 g dietary fiber, 1 g protein.
*test kitchen tip: For cooked sweet potato, peel and cut one 10- to 12-ounce sweet potato into thirds. In a covered small saucepan, cook potato in boiling, lightly salted water for about 20 minutes or just until tender. Drain and chop.
spinach and feta triangles
prep: 40 minutes bake: 35 minutes cool: 20 minutes oven: 325°F makes: 48 triangles
A tantalizing filling of spinach, feta cheese, dill, and lemon makes up these flaky crusted appetizers. For easy handling, be sure to bring the packaged phyllo to room temperature before using.
2 10-ounce packages frozen chopped spinach, thawed
2 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
11⁄2 cups crumbled feta cheese (6 ounces)
1 cup cottage cheese
2 eggs, lightly beaten
3 tablespoons snipped fresh dill or 1 tablespoon dried dillweed
2 teaspoons finely shredded lemon peel
2⁄3 cup butter, melted
24 sheets frozen phyllo dough (14×9-inch rectangles), thawed
1 For filling, press spinach with clean paper towels to remove as much liquid as possible. In a large skillet melt 2 tablespoons butter over medium heat. Cook onion and garlic in hot butter until onion is tender. Remove skillet from heat. Stir in spinach, feta cheese, cottage cheese, eggs, dill, and lemon peel; set aside.
2 Preheat oven to 325°F. Brush a 13×9×2-inch baking pan with some of the 2⁄3 cup melted butter. Unfold phyllo dough. Keep phyllo covered with plastic wrap to prevent it from drying out, removing sheets as you need them. Lay one sheet of phyllo in the baking pan. Lightly brush with some of the butter. Top with another phyllo sheet, brushing top with melted butter. Repeat until 12 of the phyllo sheets are layered, generously brushing each sheet with butter as you layer.
3 Carefully spread filling evenly over phyllo in pan. Layer remaining phyllo sheets on top of filling, brushing each sheet with melted butter as you layer. Drizzle top phyllo sheet with remaining butter. Using a sharp knife, cut through the layers to make 24 squares. Cut each square diagonally in half to make triangle-shape pieces.
4 Bake for 35 to 45 minutes or until golden. Cool in pan on a wire rack for 20 minutes. Recut triangles along same cut lines to separate completely. Serve warm.
nutrition facts per triangle: 66 cal., 5 g total fat (3 g sat. fat), 22 mg chol., 134 mg sodium, 3 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as above through Step 1. Transfer filling to an airtight container. Cover and refrigerate for up to 24 hours. Continue as directed.
ricotta puffs
prep: 30 minutes bake: 20 minutes cool: 5 minutes oven: 400°F makes: 18 puffs
Fold a spoonful of seasoned ricotta and roasted red pepper in puff pastry and get ready for a soft, savory flavor. A couple of these rich-flavored bites are terrific with a simple salad of mixed greens.
1⁄2 cup ricotta cheese
1⁄2 cup chopped bottled roasted red sweet pepper
3 tablespoons grated Romano or Parmesan cheese
1 tablespoon snipped fresh Italian parsley
1 teaspoon dried oregano, crushed
1⁄2 teaspoon ground black pepper
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
Milk
Grated Romano or Parmesan cheese
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. For filling, in a small bowl combine ricotta cheese, sweet pepper, the 3 tablespoons Romano cheese, the parsley, oregano, and black pepper.
2 On a lightly floured surface unfold pastry sheets. Using a sharp knife or pizza cutter, cut each pastry sheet into nine 3-inch squares.
3 Working one square at a time, moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto half of each pastry square. Fold each pastry square in half diagonally over the filling to form a triangle. Seal edges by pressing with the tines of a fork. Using fork, prick holes in the top of each pastry puff. Brush with milk. Sprinkle with additional Romano cheese. Arrange pastry bundles on prepared baking sheet.
4 Bake for about 20 minutes or until golden brown. Transfer to a wire rack. Let cool for 5 minutes. Serve warm.
nutrition facts per puff: 137 cal., 10 g total fat (1 g sat. fat), 3 mg chol., 137 mg sodium, 10 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Cover and freeze unbaked puffs in an airtight container for up to 1 month. Thaw puffs in refrigerator for about 4 hours. Place on an ungreased baking sheet. Brush with milk and Romano cheese and bake as directed.
mushroom pastry puffs
prep: 45 minutes bake: 15 minutes stand: 10 minutes cool: 5 minutes oven: 400°F makes: 24 puffs
These mushroom-packed triangles will boost your reputation as a sensational cook if you include them as part of your next hors d’oeuvre buffet.
2 teaspoons butter
2 teaspoons olive oil
3⁄4 cup chopped onion
12 ounces button, cremini, and/or stemmed shiitake mushrooms, chopped
1 teaspoon dried thyme, crushed
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 egg
1 tablespoon water
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 For filling, in a large nonstick skillet heat butter and olive oil over medium-high heat. Cook onion for 5 to 7 minutes or until tender, stirring occasionally. Add mushrooms, thyme, salt, and pepper. Cook for 5 to 8 minutes more or until mushrooms are tender and any liquid has evaporated, stirring occasionally. Remove from heat. Let stand for 10 minutes.
2 Preheat oven to 400°F. Line two large baking sheets with foil; set aside. In a small bowl combine egg and the water. Beat with a fork; set aside. On a lightly floured surface unfold pastry. Roll one pastry sheet into a 15×10-inch rectangle (keep the other pastry sheet in the refrigerator until ready to use). Cut the rectangle crosswise into quarters. Cut each quarter lengthwise into thirds to make 12 rectangles.
3 Place 1 tablespoon filling in the center of each rectangle. Using a pastry brush, lightly moisten edges of each pastry rectangle with the egg mixture. Fold one corner of each rectangle diagonally over filling to form a triangle. Seal edges by pressing with the tines of a fork. Lightly brush with egg mixture. Place about 1 inch apart on a prepared baking sheet. Repeat with remaining pastry sheet, mushroom filling, and egg mixture, placing pastries about 1 inch apart on the second prepared baking sheet.
4 Bake, one sheet at a time, for 15 to 20 minutes or until pastries are puffed and golden. Transfer to a wire rack. Let cool for 5 minutes. Serve warm.
nutrition facts per puff: 105 cal., 8 g total fat (3 g sat. fat), 10 mg chol., 107 mg sodium, 8 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Cool the baked puffs. Layer between waxed paper in an airtight container. Cover and freeze for up to 3 months. To serve, preheat oven to 400°F. Place frozen puffs on a baking sheet. Bake for about 18 minutes or until heated through. Transfer to a wire rack. Cool for 5 minutes. Serve warm.
swiss olive galette
prep: 25 minutes bake: 30 minutes oven: 375°F makes: 6 to 8 servings
Making a rustic, free-form tart is simpler than you might think—and it’s even easier when you start with a ready-made piecrust.
1⁄2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
1 tablespoon olive oil
1 cup finely chopped leek (white part only)
1⁄2 cup finely chopped fresh fennel
3⁄4 cup coarsely chopped kalamata olives
1 tablespoon snipped fresh thyme
4 ounces Gruyère cheese, shredded (1 cup)
Snipped fresh fennel tops (optional)
1 Allow piecrust to stand at room temperature according to package directions. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Roll pastry into an 11-inch circle on prepared baking sheet.
2 In a medium skillet heat oil over medium heat. Cook leek and fennel in hot oil for 5 to 6 minutes or until tender but not brown. Remove from heat. Stir in olives and thyme. Cool slightly.
3 Spread mixture in the center of the pastry, leaving a 11⁄2-inch rim uncovered on the edge. Fold uncovered pasty up over filling. Top with Gruyère cheese.
4 Bake for 30 to 35 minutes or until pastry is golden. If desired, sprinkle with snipped fennel tops. Cut into wedges and serve warm.
nutrition facts per serving: 296 cal., 20 g total fat (7 g sat. fat), 24 mg chol., 404 mg sodium, 22 g carb., 1 g dietary fiber, 7 g protein.
make-ahead directions: Prepare as directed through Step 3. Cover and chill for up to 24 hours. Continue as directed in Step 4.
artichoke and tomato empanadas
prep: 45 minutes chill: 30 minutes (dough) bake: 22 minutes oven: 375°F makes: 24 empanadas
1 tablespoon olive oil
1⁄2 cup finely chopped onion
4 cloves garlic, minced
1 9-ounce package frozen artichoke hearts, cooked and drained
3 plum tomatoes, chopped
2 teaspoons snipped fresh thyme
1⁄8 teaspoon ground black pepper
1⁄2 cup shredded Gruyère or Swiss cheese (2 ounces)
2 tablespoons finely shredded Parmesan cheese
1 recipe Empanada Pastry
1 egg yolk
1 tablespoon water
1 For filling, in a medium skillet heat oil over medium heat. Cook onion and garlic in hot oil until onion is tender. Stir in artichoke hearts, tomatoes, thyme, and pepper. Cook and stir for 3 to 5 minutes or until most of the liquid has evaporated. Cool. Transfer filling to food processor. Cover and process until mixture is finely chopped. Transfer to a small bowl. Stir in Gruyère and Parmesan cheeses.
2 Preheat oven to 375°F. Lightly grease two large baking sheets; set aside.
3 Unwrap Empanada Pastry dough. On a lightly floured surface roll one portion of the dough to 1⁄8-inch thickness. Using a 31⁄2-inch round cutter, cut dough into circles. Reroll scraps and cut enough additional circles to make 12 circles. Repeat with remaining dough portion (24 circles total). Place a rounded teaspoon of the filling in the center of each dough circle. In a small bowl combine egg yolk and the water. Beat with a fork. Brush edges of the dough circles with the egg yolk mixture. Fold each dough circle in half. Seal edges with tines of a fork (empanadas will be very full). Place on prepared baking sheets. Brush tops with egg yolk mixture.
4 Bake for 22 to 25 minutes or until golden. Cool slightly. Serve warm.
nutrition facts per empanada: 104 cal., 6 g total fat (3 g sat. fat), 19 mg chol., 141 mg sodium, 10 g carb., 1 g dietary fiber, 2 g protein.
empanada pastry: In a food processor combine 2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Cover; pulse until combined. Add 6 tablespoons cold butter, cut up, and 3 tablespoons shortening. Cover; pulse until mixture resembles cornmeal but a few large pieces remain. With food processor running, quickly add 5 tablespoons cold water and 11⁄2 teaspoons white vinegar through the feed tube. Stop processor; scrape down side. Cover and process with two more pulses. Remove dough; shape into a ball. Divide dough in half. Wrap each half in plastic wrap; chill about 30 minutes.
mexicitos
prep: 50 minutes bake: 10 minutes oven: 350°F makes: 40 turnovers
In Mexico, these meat-filled turnovers are called empanaditas. Refrigerated biscuit dough makes them simpler than the traditional pastry—the quicker for you and your guests to enjoy.
11⁄4 pounds lean ground beef
1 15-ounce can tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon garlic powder
1 tablespoon snipped fresh cilantro
2 10- to 12-ounce packages refrigerated buttermilk biscuits (20 total)
Milk
Salsa (optional)
1 For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove skillet from heat. Stir in cilantro.
2 Preheat oven to 350°F. Lightly grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Brush edges with a little milk. Fold dough in half over filling. Seal edges by pressing with the tines of a fork. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk.
3 Bake for 10 to 12 minutes or until golden. Immediately remove from baking sheet and cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping.
nutrition facts per turnover: 60 cal., 2 g total fat (1 g sat. fat), 9 mg chol., 175 mg sodium, 7 g carb., 0 g dietary fiber, 4 g protein.
saffron-scented lamb pastry puffs
prep: 40 minutes bake: 18 minutes stand: 5 minutes oven: 400°F makes: 24 puffs
The distinct flavors of lamb and saffron are rounded out by the unexpected addition of chopped hard-boiled eggs in these pastry triangles.
8 ounces ground lamb
1 small onion, chopped
11⁄2 cups coarsely chopped fresh mushrooms
3 cloves garlic, minced
1 teaspoon snipped fresh thyme
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 hard-cooked egg, finely chopped
Dash saffron threads, crushed, or ground saffron
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten
1 tablespoon water
1 Preheat oven to 400°F. Line two baking sheets with parchment paper or foil; set aside. For filling, in a large skillet cook ground lamb and onion over medium-high heat until meat is brown. Drain off fat. Stir in mushrooms, garlic, thyme, salt, and pepper. Cook for 5 to 8 minutes or until mushrooms are tender, stirring occasionally. Stir in hard-cooked egg and saffron. Remove from heat. Let cool for about 10 minutes.
2 Meanwhile, on a lightly floured surface unfold one sheet of puff pastry. Roll pastry sheet into a 14×101⁄2-inch rectangle. Cut rectangle into twelve 31⁄2-inch squares. Repeat with second pastry sheet (24 squares total).
3 Spoon a scant 2 tablespoons of the filling onto each pastry square. In a small bowl combine egg and the water. Lightly brush edges of pastry squares with egg mixture. Fold one corner of each square diagonally over filling to make a triangle. Seal edges by pressing with the tines of a fork. Place on the prepared baking sheets. Lightly brush tops and sides with egg mixture.
4 Bake for 18 to 20 minutes or until pastries are puffed and golden brown. Let stand for 5 minutes before serving.
nutrition facts per puff: 126 cal., 9 g total fat (1 g sat. fat), 25 mg chol., 138 mg sodium, 8 g carb., 0 g dietary fiber, 3 g protein.
lamb and feta strudel
prep: 30 minutes bake: 15 minutes stand: 15 minutes oven: 400°F makes: 16 to 20 appetizers
Crackly, crisp layers of phyllo make any appetizer extra special. Fill layers with savory lamb or beef and feta cheese, and you’ll have a winner every time.
8 ounces lean ground lamb or ground beef
1⁄4 cup finely chopped onion
1⁄2 of a 10-ounce package frozen chopped spinach, thawed and well drained
5 ounces feta cheese, crumbled (11⁄4 cups)
1 tablespoon milk
1 teaspoon finely shredded lemon peel
1⁄4 teaspoon salt
1⁄4 teaspoon ground nutmeg
6 sheets frozen phyllo dough (14×9-inch rectangles), thawed
1⁄4 cup butter, melted
Ground nutmeg
1 For filling, in a medium skillet cook ground meat and onion over medium-high heat until brown. Remove from heat. Drain off fat. Add spinach, cheese, milk, lemon peel, salt, and the 1⁄4 teaspoon nutmeg to meat mixture. Stir until combined; set aside.
2 Preheat oven to 400°F. Unfold phyllo dough. Keep phyllo covered with plastic wrap to prevent it from drying, removing sheets as you need them. Lay one sheet of phyllo on a flat work surface. Lightly brush with some of the butter. Top with another phyllo sheet, matching edges and corners and brushing top with melted butter. Repeat, generously brushing each sheet with butter as you layer.
3 Using a sharp knife, cut the phyllo stack in half crosswise. Spread half of the filling evenly on each phyllo stack, leaving a 11⁄2- to 2-inch border around the edges. Fold short edges of phyllo over filling. Fold a narrow edge of phyllo lengthwise over filling. Roll up.
4 Place phyllo rolls, seam sides down, on a baking sheet. Brush with any remaining melted butter; sprinkle with additional nutmeg. Using a serrated knife, make diagonal cuts about 1⁄4 inch deep and 1 inch apart across each phyllo roll. (Do not cut completely through all phyllo layers.)
5 Bake phyllo rolls for 15 to 18 minutes or until golden. Let rolls stand for 15 minutes before serving. To serve, slice phyllo rolls along scored lines.
nutrition facts per appetizer: 115 cal., 9 g total fat (5 g sat. fat), 26 mg chol., 205 mg sodium, 5 g carb., 0 g dietary fiber, 5 g protein.
make-ahead directions: Prepare phyllo rolls as directed through Step 4. Wrap rolls in plastic wrap. Freeze for up to 1 month. To serve, preheat oven to 400°F. Place frozen rolls, seam sides down, on a large baking sheet. Bake for 25 to 30 minutes or until golden. Let stand for 15 minutes before serving. To serve, slice rolls along scored lines.
spinach-prosciutto palmiers
prep: 25 minutes bake: 20 minutes oven: 400°F makes: 16 palmiers
The distinctive shape of these slices is similar to the crisp European pastries known as palmiers. Here, a savory filling replaces the traditional sprinkling of sugar.
1⁄2 of a 17.3-ounce package frozen puff pastry sheet (1 sheet), thawed
1⁄3 cup refrigerated basil pesto
1⁄2 of a 10-ounce package frozen chopped spinach, thawed and well drained
3⁄4 cup bottled roasted red sweet pepper, drained and finely chopped
1⁄4 cup grated Parmesan cheese
2 ounces thinly sliced prosciutto or thinly sliced cooked ham
1 egg
1 tablespoon water
1 Preheat oven to 400°F. Line a very large baking sheet with parchment paper; set aside. On a lightly floured surface unfold pastry. Roll pastry into an 11-inch square. Spread basil pesto on the puff pastry. Top with spinach and pepper. Sprinkle with Parmesan cheese. Cover evenly with prosciutto. Lightly press top with fingers.
2 Beginning on the right side, roll up into a spiral. Stop in the middle. Repeat rolling, beginning on the left side, until rolls of dough meet and touch in the center. Using a serrated knife in a sawing motion, cut roll crosswise into 1⁄2-inch-thick slices. Place slices on prepared baking sheet, reshaping as necessary. In a small bowl combine egg and the water. Beat with fork. Brush egg mixture over the slices.
3 Bake for about 20 minutes or until puffed and browned. Serve warm or cooled to room temperature.
nutrition facts per palmier: 114 cal., 7 g total fat (2 g sat. fat), 29 mg chol., 180 mg sodium, 8 g carb., 1 g dietary fiber, 5 g protein.
make-ahead directions: Layer cooled palmiers between waxed paper in an airtight container. Cover. Freeze for up to 1 month. To reheat, preheat oven to 400°F. Line a large baking sheet with parchment paper. Place frozen palmiers in a single layer on prepared baking sheet. Bake for about 8 minutes or until heated through.
tapenade-filled palmiers
prep: 40 minutes freeze: 1 hour bake: 12 minutes oven: 400°F makes: 80 palmiers
Tapenade is a thick, nearly smooth spread of seasoned ripe olives—just spread it between layers of puff pastry for an awesome bite.
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2⁄3 cup purchased olive tapenade
1 On a lightly floured surface unfold pastry. Roll one pastry sheet into a 14×10-inch rectangle. Spread 1⁄3 cup of the tapenade over the pastry. Beginning at a short side, loosely roll up into a spiral. Stop in the middle. Repeat rolling, beginning at the other short side. Repeat with remaining pastry sheet and tapenade. Wrap each roll in plastic wrap. Freeze for about 1 hour.
2 Preheat oven to 400°F. Line baking sheets with parchment paper or foil; set aside. Unwrap rolls and place on a cutting board. Using a serrated knife and a sawing motion, trim ends of pastry rolls and cut crosswise into 1⁄4-inch-thick slices. Place slices 1 inch apart on prepared baking sheets, reshaping as necessary.
3 Bake for 12 to 15 minutes or until puffed and golden. Transfer to a wire rack. Cool slightly. Serve warm.
nutrition facts per palmier: 39 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 78 mg sodium, 2 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Layer baked and cooled palmiers between pieces of waxed paper and freeze in an airtight container for up to 1 month. To reheat, preheat oven to 400°F. Thaw palmiers at room temperature on a large baking sheet lined with parchment paper for about 30 minutes. Bake for about 5 minutes or until crisp.
peppercorn pastries with beef
prep: 35 minutes bake: 8 minutes oven: 375°F makes: 54 appetizers
Bake the golden pastries ahead so you can assemble the zesty bites just before the party begins. A garlicky horseradish sauce adds extra kick.
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten
1 teaspoon water
1 8-ounce carton dairy sour cream
2 tablespoons assorted snipped fresh herbs (basil, oregano, thyme, dill, and/or parsley)
4 teaspoons prepared horseradish
1 clove garlic, minced
8 ounces very thinly sliced deli roast beef, torn into pieces
1 teaspoon cracked peppercorn mélange or cracked black pepper
Assorted fresh herbs
1 Preheat oven to 375°F. Lightly grease two baking sheets or line with parchment paper or foil; set aside. On a lightly floured surface unfold one sheet of pastry. Roll into a 15×10-inch rectangle. Cut rectangle crosswise into nine 11⁄2-inch-wide strips. Cut strips crosswise into thirds. Repeat with second pastry sheet (54 rectangles total). Place rectangles about 1 inch apart on the prepared baking sheets.
2 Combine egg and the water. Lightly brush pastry rectangles with egg mixture. Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks.
3 For topping, in a small bowl stir together sour cream, the 2 tablespoons herbs, the horseradish, and garlic.
4 To serve, spread about 1 teaspoon of the topping on each pastry rectangle. Mound beef on top of pastry. Sprinkle with peppercorn mélange and garnish with additional fresh herbs.
nutrition facts per appetizer: 57 cal., 4 g total fat (1 g sat. fat), 8 mg chol., 85 mg sodium, 4 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare pastry as directed through Step 2. Layer pastry rectangles between waxed paper in an airtight container. Cover and store at room temperature for up to 3 days or freeze for up to 3 months. Prepare topping and assemble as directed.
garden-style puff pastry sandwiches
prep: 45 minutes bake: 10 minutes oven: 375°F makes: 32 sandwiches
Make quick work of spreading the herbed cheese onto the puff pastry circles by putting the cheese mixture into a plastic sandwich bag. Snip a small hole in one corner of the bag and squeeze the cheese mixture onto the puff pastry circles.
11⁄3 cups soft herbed goat cheese (chèvre) or two 5-ounce containers semisoft cheese with garlic and herbs
2 tablespoons finely chopped green onion
6 to 8 teaspoons hot-style prepared horseradish
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 tablespoon milk
Coarse salt (optional)
1 large English cucumber, very thinly sliced
10 radishes, very thinly sliced
Small fresh thyme sprigs (optional)
1 In a medium bowl combine cheese, green onion, and horseradish; cover and chill until ready to use.
2 Preheat oven to 375°F. On a lightly floured surface unfold one pastry sheet. Using the tines of a fork, generously prick the pastry. Using a 2-inch triangle, square, or round cutter, cut pastry into 16 shapes. (Do not reroll pastry scraps.) Repeat with second puff pastry sheet.
3 Transfer pastries to an ungreased baking sheet. Lightly brush each pastry with milk. If desired, sprinkle with salt. Bake for 10 to 12 minutes or until golden. Cool on a wire rack.
4 To assemble, use a knife to split the baked pastries horizontally. Spread about 1 teaspoon of the cheese mixture onto the cut side of each bottom pastry. Top with a cucumber slice and some radish slices. Spread about 1 teaspoon of the cheese mixture onto the cut side of each pastry top. Place on top of radish slices. If desired, garnish each sandwich with a thyme sprig.
nutrition facts per sandwich: 112 cal., 8 g total fat (3 g sat. fat), 4 mg chol., 75 mg sodium, 8 g carb., 0 g dietary fiber, 3 g protein.
brie en croute with cherries and pecans
prep: 20 minutes bake: 20 minutes cool: 10 minutes oven: 375°F makes: 12 servings
This delightful twist on pastry-wrapped Brie features a dried cherry–pecan mixture sweetened with a touch of honey.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1⁄2 cup chopped pecans
1⁄3 cup snipped dried tart cherries
2 tablespoons honey
2 41⁄2-ounce rounds Brie cheese
1 egg, lightly beaten
1 tablespoon water
Apple slices, pear slices, and/or seedless grapes
1 Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. On a lightly floured surface unfold puff pastry. Roll pastry sheet into a 16×10-inch rectangle. Cut two 8-inch circles from rectangle; set scraps aside.
2 In a small bowl combine pecans, dried cherries, and honey. Divide cherry mixture between the two pastry circles, spooning mixture into the center of each circle. Place one cheese round on top of each cherry mixture, pressing down to spread cherry mixture. Bring pastry up around cheese to enclose it completely, pleating and pinching edges to cover and seal. Place rounds, sealed sides down, on prepared baking sheet. Combine egg and the water; set aside.
3 Using a small sharp knife or small cookie cutters, cut reserved pastry trimmings into desired shapes such as leaves. Brush egg mixture onto wrapped cheese rounds; top with pastry shapes and brush again.
4 Bake for 20 to 25 minutes or until pastry is deep golden brown. Let stand for 10 minutes before serving. Serve with fruit.
nutrition facts per serving: 220 cal., 16 g total fat (4 g sat. fat), 39 mg chol., 217 mg sodium, 14 g carb., 1 g dietary fiber, 6 g protein.
brie en croute with apricots and almonds: Prepare Brie as above, except substitute chopped hazelnuts (filberts) or almonds for the pecans, finely snipped dried apricots for the dried cherries, and apricot preserves for the honey.
mini quiches
prep: 45 minutes bake: 18 minutes cool: 5 minutes oven: 425°F/350°F makes: 24 servings
Refrigerated piecrust cradles the blue cheese and mushroom-egg filling for these tiny tarts. Use a measuring spoon so that you add the right amount of filling to the pastry cups.
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
3 slices bacon
1 cup finely chopped mushrooms
1 egg
1⁄3 cup milk
Dash ground black pepper
1⁄3 cup crumbled blue cheese or finely shredded Swiss cheese
2 tablespoons snipped fresh chives or chopped green onion
Red sweet pepper strips (optional)
Snipped fresh chives or chopped green onion (optional)
1 Preheat oven to 425°F. Lightly coat twenty-four 13⁄4-inch muffin cups with nonstick cooking spray; set aside. On a lightly floured surface unroll both piecrusts. Using a 2 3⁄4-inch round cutter, cut 24 circles of dough from piecrusts, discarding scraps. Gently press circles into prepared muffin cups, pleating as necessary to fit. Do not prick pastry. Bake for 6 to 7 minutes or just until pastry cups begin to brown. Remove muffin pans from oven; place on wire racks to cool. Reduce oven temperature to 350°F.
2 For filling, in a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon of the drippings in the skillet. When cool, crumble bacon; set aside. Add mushrooms to reserved drippings in skillet. Cook and stir over medium heat for about 3 minutes or until tender. Remove skillet from heat. In a small bowl lightly whisk together egg, milk, and black pepper. Stir in bacon, cooked mushrooms, cheese, and the 2 tablespoons chives.
3 Fill each pastry cup with about 1 teaspoon of the filling. Bake in the 350°F oven for about 18 minutes or until filling is puffed and set. Cool in muffin cups for 5 minutes. Carefully remove quiches from muffin cups; place on a serving platter. If desired, garnish with sweet pepper strips and additional chives. Serve warm.
nutrition facts per serving: 95 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 121 mg sodium, 9 g carb., 0 g dietary fiber, 1 g protein.
cheese puffs
prep: 30 minutes bake: 12 minutes oven: 400°F makes: 32 puffs
Because the flaky crust is frozen puff pastry, you can assemble these cheese- and bacon-filled bites in minutes.
1 3-ounce package cream cheese, softened
1 egg yolk
1 teaspoon lemon juice
1 teaspoon snipped fresh chives
Dash ground black pepper
1⁄2 cup shredded white cheddar cheese (2 ounces)
2 slices bacon, crisp cooked and crumbled
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
Milk
1 For filling, in a small mixing bowl combine cream cheese, egg yolk, lemon juice, chives, and pepper. Beat with an electric mixer on medium speed until nearly smooth. Stir in cheddar cheese and bacon.
2 Preheat oven to 400°F. On a lightly floured surface roll one sheet of the puff pastry into a 12-inch square. Cut into sixteen 3-inch squares. Top each square with about 1 teaspoon of the filling. Brush pastry edges with milk. Fold each square in half diagonally to make a triangle. Seal edges by pressing with the tines of a fork or your fingers. Place on an ungreased baking sheet. Repeat with remaining pastry sheet and filling.
3 Bake for 12 to 15 minutes or until golden. Serve warm.
nutrition facts per puff: 87 cal., 7 g total fat (1 g sat. fat), 12 mg chol., 83 mg sodium, 6 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill in the refrigerator for up to 4 hours. Bake as directed in Step 3.
ratatouille napoleons
prep: 40 minutes bake: 12 minutes broil: 1 minute per batch oven: 400°F/Broil makes: 30 servings
Ratatouille, the classic Provencal vegetable mélange, serves as a lively filling in these tempting appetizers. Assembled napoleons will hold for up to 1 hour.
2 tablespoons olive oil
11⁄2 cups chopped peeled eggplant
11⁄2 cups coarsely chopped zucchini (1 large)
1⁄2 cup chopped onion
1 clove garlic, minced
1 141⁄2-ounce can diced tomatoes, undrained
1⁄2 cup snipped fresh basil
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten
1 tablespoon water
8 ounces fresh mozzarella cheese, thinly sliced
1 Preheat oven to 400°F. For ratatouille, in a large skillet heat oil over medium heat. Cook eggplant, zucchini, onion, and garlic in hot oil for about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until most of the liquid evaporates. Stir in basil, salt, and pepper. Cool.
2 Meanwhile, on a lightly floured surface unfold puff pastry. Cut each sheet along the folds into three portions. Cut each portion crosswise into five rectangles (30 total). Place pastry rectangles on two ungreased baking sheets. In a small bowl combine egg and the water. Lightly brush pastry rectangles with egg mixture.
3 Bake for 12 to 14 minutes or until golden brown. Transfer to wire racks; cool. Split pastry rectangles in half horizontally.
4 Preheat broiler. Place bottoms of pastry rectangles on two ungreased baking sheets. Top each with a well rounded tablespoon of the ratatouille. Add a thin slice of cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until cheese starts to melt. Replace tops of pastry rectangles. Serve warm.
nutrition facts per serving: 112 cal., 8 g total fat (1 g sat. fat), 13 mg chol., 179 mg sodium, 7 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed, except do not broil pastries. Let stand at room temperature for up to 30 minutes. Broil as directed.
cheese-and-walnut-stuffed mushroom bundles
prep: 30 minutes cook: 6 minutes bake: 10 minutes oven: 400°F makes: 12 bundles
Layers of flaky phyllo encase a savory garlic-and-herb cheese filling in these savory appetizers.
12 mushrooms (about 11⁄2 inches in diameter)
8 sheets frozen phyllo dough (14×9 inches), thawed
1⁄4 cup butter, melted
1⁄2 of a 5.2-ounce package semisoft cheese with garlic and herbs (about 1⁄3 cup)
1⁄4 cup chopped toasted walnuts
1 Preheat oven to 400°F. Remove stems from mushrooms; discard or set aside for another use. Cook mushroom caps in a small amount of boiling water in a covered saucepan for 6 to 8 minutes or until soft. Drain and invert caps on paper towels.
2 Unfold phyllo dough. Keep covered with plastic wrap to prevent it from drying out, removing sheets as you need them. Lay one sheet of phyllo on a flat work surface. Lightly brush with some of the butter. Top with another phyllo sheet, brushing top with melted butter. Repeat with 2 more phyllo sheets, generously brushing each sheet with butter as you layer. Using a sharp knife, cut phyllo stack in half lengthwise; cut each half crosswise into three squares, making six squares. Repeat with remaining phyllo and butter to make 12 squares total.
3 Place a mushroom, stem side up, on each phyllo square. Top each mushroom with about 1 teaspoon cheese and about 1 teaspoon walnuts. Bring corners of phyllo together on top of mushrooms and filling and pinch to seal. Place bundles on an ungreased baking sheet. Brush with remaining melted butter. Bake for 10 to 12 minutes or until pastry is golden. Serve warm.
nutrition facts per bundle: 114 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 89 mg sodium, 8 g carb., 1 g dietary fiber, 2 g protein.
make-ahead directions: Place unbaked phyllo bundles in a single layer in an airtight container. Cover and freeze for up to 1 month. Bake as directed (do not thaw before baking).
caraway-cheese crisps
prep: 10 minutes bake: 10 minutes oven: 400°F makes: 27 crisps
Set aside a few of these rich cheese-topped pastries and tuck them away in the freezer for up to a month. Enjoy them with soups and stews in cold months.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 egg white, slightly beaten
1 tablespoon water
1⁄2 cup shredded Swiss cheese (2 ounces)
2 teaspoons caraway seeds, crushed
1 Preheat oven to 400°F. Grease a large baking sheet; set aside.
2 On a lightly floured surface unfold pastry sheet. In a small bowl combine egg white and the water. Brush pastry with egg white mixture. Sprinkle with Swiss cheese and caraway seeds. Cut pastry crosswise into nine 1-inch strips. Cut pastry lengthwise into thirds, making a total of twenty-seven 3×1-inch strips. Place on prepared baking sheet.
3 Bake for 10 to 12 minutes or until puffed and golden. Cool on wire racks.
nutrition facts per crisp: 93 cal., 6 g total fat (2 g sat. fat), 2 mg chol., 45 mg sodium, 7 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Place baked and cooled crisps in layers separated by waxed paper in an airtight storage container. Cover and freeze for up to 1 month. Thaw pastry at room temperature for 30 minutes. Preheat oven to 400°F. Place crisps on a baking sheet lined with parchment paper. Bake for about 5 minutes or until crisp.
Follow these simple tips to ensure your savory pastries retain top-quality flavor and texture after freezing.
• Most pastries can be frozen. However, do not freeze those that are filled with hard-cooked eggs, mayonnaise, or fresh vegetables. These ingredients do not hold up well when frozen.
• Freeze fragile pastries that can break or crumble in single layers on baking sheets until firm. Then place them in freezer bags or airtight containers and return them to the freezer for longer storage.
• If you must stack the pastries, separate layers with waxed paper.
• Use frozen pastries within 1 month.
quiche lorraine squares
prep: 30 minutes bake: 23 minutes + 25 minutes cool: 15 minutes oven: 425°F/350°F makes: 54 servings
This elegant version of the classic Gruyère cheese and bacon pie, from the Lorraine region in France, is cut into bite-size squares.
1 recipe Quiche Pastry Dough
2 slices bacon
1 cup chopped onion
8 eggs
2 cups half-and-half or light cream
1⁄4 teaspoon ground black pepper
Dash ground nutmeg
2 cups shredded Gruyère or Swiss cheese, (8 ounces)
1 Preheat oven to 425°F. On a lightly floured surface using a floured rolling pin, roll dough into a 17×12-inch rectangle. Fold dough in half; fold in half again. Transfer to a 15×10×1-inch baking pan. Gently unfold dough; ease into pan, allowing extra pastry to hang over edge. Fold extra pastry under, pressing onto edge of the pan.
2 Line pastry with foil. Bake for 15 minutes. Remove foil. Bake for about 8 minutes more or until pastry is golden. Cool on a wire rack. Reduce oven temperature to 350°F.
3 In a medium skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon; set aside. Add onion to the reserved drippings in skillet. Cook for about 4 minutes or until tender, stirring occasionally; set aside.
4 For filling, in a large bowl whisk together eggs, half-and-half, pepper, and nutmeg. Sprinkle Gruyère cheese, bacon, and onion evenly over crust. Slowly pour egg mixture over.
5 Bake in the 350°F oven for about 25 minutes or until filling is set and puffed around the edges. Cool in pan on a wire rack for 15 minutes. Cut into squares. Serve warm.
nutrition facts per serving: 90 cal., 6 g total fat (3 g sat. fat), 42 mg chol., 82 mg sodium, 4 g carb., 2 g dietary fiber, 3 g protein.
quiche pastry dough: In a medium bowl stir together 2 cups all-purpose flour and 1⁄2 teaspoon salt. Using a pastry blender, cut in 1⁄2 cup shortening and 1⁄4 cup cold butter until pieces are size of peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Form dough into a ball.
turkey salad tartlets
start to finish: 25 minutes makes: 30 tartlets
Mini phyllo shells can be used as a vessel to hold other salads too, such as tuna, ham, and seafood, available at supermarket delis.
11⁄4 cups finely chopped cooked turkey breast*
3 slices packaged ready-to-serve cooked bacon, chopped, or 3 slices bacon, crisp cooked and crumbled
2 tablespoons finely chopped shallot or onion
2 tablespoons mayonnaise
2 tablespoons dairy sour cream
2 teaspoons lime juice
1 teaspoon Dijon-style mustard
Salt
Ground black pepper
1 avocado, halved, pitted, peeled, and chopped
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
8 grape tomatoes, quartered lengthwise
1 In a medium bowl combine turkey, bacon, and shallot; set aside.
2 In a small bowl stir together mayonnaise, sour cream, lime juice, mustard, and salt and pepper to taste. Add mayonnaise mixture to turkey mixture, stirring to combine. Add avocado to turkey salad, gently tossing to combine.
3 Spoon turkey salad into each phyllo shell. Garnish each tart with a tomato wedge.
nutrition facts per tartlet: 52 cal., 3 g total fat (0 g sat. fat), 6 mg chol., 52 mg sodium, 3 g carb., 0 g dietary fiber, 3 g protein.
*note: To save time, coarsely chop the turkey in a food processor: cover and pulse until finely chopped.
make-ahead directions: Prepare turkey salad through Step 2. Cover and chill for up to 24 hours. Just before serving, stir in avocado and spoon salad into tart shells.
pineapple-almond turkey salad: Prepare as directed, except omit mustard and substitute 1⁄2 cup drained pineapple tidbits for the avocado and 1⁄4 cup toasted sliced almonds for the tomatoes.
