Puff Pastry Holly Leaves Recipe

5 1 2
Puff Pastry Holly Leaves Recipe
Puff Pastry Holly Leaves Recipe photo by Taste of Home
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Puff Pastry Holly Leaves Recipe

Read Reviews
5 1 2
Publisher Photo
“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.”
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Puff Pastry Holly Leaves in Simple & Delicious November/December 2007, p45

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

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MY REVIEW
mairzy doats User ID: 508799 65897
Reviewed Dec. 18, 2008

"This looks like a GREAT idea!"

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