Beet and Apple Puff Pastries
These delicious and easy puff pastries are just the right size for appetizers or to serve alongside a soup or salad. I use store-bought puff pastry to make the rounds. These are great served warm from the oven or at room temperature (if they last that long!)
Ingredients:
- 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
- 3/4 cup shredded white cheddar (3 ounces)
- 1 small apple, cored and very thinly sliced
- 1 small beet, scrubbed, peeled, and very thinly sliced
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves
Directions:
- Preheat oven to 400 degrees F.
- Cut thawed pastry puffs into six 4 1/2-inch rounds.
- Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork.
- Sprinkle half of the cheese on the pastry rounds.
- Top each with 2 to 3 apple slices.
- Tuck 2 to 3 beet slices with the apple slices.
- Top with remaining cheese.
- Season with salt and pepper and sprinkle with thyme.
- Bake until pastry is golden brown and slightly puffed (about 13 to 15 minutes).
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