FUN WITH PUFF
HEARTS & PINWHEELS
WITH MUSHROOMS AND ASIAGO
**THIS IS A 2 FOR 1!
Small microwave safe bowl
Pastry brush or butter knife
Parchment paper or aluminum foil
Cookie cutter (FOR PUFF PASTRY HEARTS ONLY)
PUFF PASTRY HEARTS
1 pound Brie cheese
1 package frozen puff pastry, thawed
½ cup apricot preserves
1/4 cup pecans (I like sweet and spicy, whole work best)
Flour, for rolling out pastry dough
Preheat the oven to 400°.
Line a baking sheet with parchment paper or aluminum foil. Spray with non-stick spray.
Cut Brie into 1” squares.
Dust cutting board and rolling pin with flour and gently roll out the pastry dough.
Cut into hearts (or any shape).
Roll out remaining dough. Cut more hearts.
Repeat until you are out of dough.
Bake the pastry for 15-20 minutes, until golden brown.
Put the apricot jam in a microwave-safe bowl. Heat in the microwave for 20 seconds.
Press down on the pastries with a spoon or spatula to let out the air.
With a pastry brush or butter knife, spread apricot jam on each pastry.
Place a piece of brie and one pecan on each pastry. Return to the oven for 3-5 minutes, until brie is soft, but not melted.
PUFF PASTRY PINWHEELS
WITH MUSHROOMS AND ASIAGO
3 tablespoons olive oil, divided
2 medium sweet onions or shallots, thinly sliced
1 garlic clove, minced
1 teaspoon brown sugar
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/2 pound mushrooms, sliced
2 teaspoons minced fresh thyme, divided (dried thyme is also fine)
1 sheet frozen puff pastry, thawed
4 oz shredded Asiago cheese
Chopped fresh parsley for garnish
Flour for rolling out pastry
1. Preheat oven to 400°.
2. Heat 2 tbsp oil in a large skillet over medium heat. Add onions/shallots. Cook and stir for 6 to 8 minutes or until softened.
3. Add the mushrooms and garlic. Continue to cook until onions and mushrooms are deep golden brown, stirring occasionally. Add brown sugar, 1/2 of the thyme, salt and pepper. Cook 1 minute longer.
4. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-inch square. Cut into two 12 x 6-inch rectangles.
5. Spoon mushroom mixture over the dough, leaving about ½” at the edges. Sprinkle with with cheese and remaining thyme. Use a spatula to smooth out.
6. Starting from one end tightly roll the puff pastry like a cigar, into a spiral “log.” Squeeze it tightly to release the air.
7. Cut into 1” inch slices. Use your hands to shape them into circles.
8. Lay the slices flat on a sheet pan lined with parchment paper of aluminum foil greased with non-stick spray or olive oil.
9. Bake for 15-20 minutes until golden brown but not burnt. Start checking at 10 minutes to be safe.
10. Remove from oven. Transfer to serving platter and sprinkle with chopped parsley.