Puff Pastry Holly Leaves
“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.”24 ServingsPrep: 30 min. Bake: 15 min. + cooling
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer