Back to Puff Pastry Holly Leaves

Print Options

 
 
 Print
Puff Pastry Holly Leaves Recipe

Puff Pastry Holly Leaves Recipe

“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.”
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:24 servings

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

  • 1. 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.
  • 2. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
  • 3. 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 Pairings

Medium-Bodied White Wine

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