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Puff Pastry Holly Leaves Recipe

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“These elegant appetizers look like you've slaved in the kitchen, but they can be assembled in a jiffy,” says Angela King of Walnut Cove, North Carolina. “They always earn raves at my office holiday party.”

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Puff Pastry Holly Leaves Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 24 Servings

30 15 45

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
1 tablespoon water
4 ounces cream cheese, softened
1 cup (4 ounces) crumbled feta cheese
1/2 cup minced fresh parsley
1/2 cup prepared pesto
24 pimiento pieces

Directions

Unfold pastry sheets onto a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased baking sheets. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry.
Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
In a large bowl, combine the cheeses, parsley and pesto. Split pastry leaves in half. Spread 1 tablespoon cheese mixture over bottom halves; replace tops. Add a pimiento piece on each for a holly berry. Refrigerate leftovers. Yield: 2 dozen.

Originally published as Puff Pastry Holly Leaves in Simple & Delicious November/December 2007, p45

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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