BLUE CHEESE & FIG APPETIZERS
Once the pastry thaws, it takes just about 30 minutes and three ingredients to make these scrumptious appetizers.
Time 1h10m
Yield Serves: 36
Number Of Ingredients 3
Steps:
- Heat the oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.
- Bake for 10 minutes or until the pastries are golden brown.
- Place 1 piece blue cheese into each pastry cup and top with about 1/2 teaspoon jam. Bake for 5 minutes or until the filling is hot. Let the pastries cool in the pan on wire racks for 10 minutes.
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
PEAR, BLUE CHEESE, AND FIG NAPOLEONS
Yield Makes 4 cheese-course servings
Number Of Ingredients 3
Steps:
- Cut each pear lengthwise into 10 (1/8- to 1/4-inch-thick) slices (5 from one side, then 5 more from the opposite side), avoiding core and discarding rounded outermost slices.
- Layer 4 pear slices with cheese and fig on each of 4 plates, beginning with largest pear slices, and ending with smallest.
- Sprinkle any remaining cheese and fig around napoleons.
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
BLUE CHEESE AND FIG PUFFS
Make and share this Blue Cheese and Fig Puffs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 24 appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 425°; line a baking sheet with parchment paper.
- In a small custard dish mix the egg yolk and water with a fork (this is the egg wash); set aside.
- Break or cut the blue cheese into 24 small pieces (about ¼ inch); let stand at room temperature to soften.
- Unfold the pastry sheet on a lightly floured surface; with a lightly floured rolling pin, roll out pastry to a 10-inch square.
- Using a 1 ½ inch round cutter, cut out 24 pastry rounds from pastry sheet.
- Place rounds 1 inch apart on baking sheet; brush tops of rounds with egg wash.
- Bake rounds in the middle of oven for about 12 minutes, until puffed and golden brown (rounds will puff unevenly).
- Transfer rounds with a spatula to a rack; cool slightly; trim bottoms of rounds, if necessary, to create level pastries; cool completely on rack.
- Top each pastry round with 1 piece blue cheese and ½ teaspoon jam; serve at room temperature.
Nutrition Facts : Calories 93.8, Fat 5.4, SaturatedFat 1.9, Cholesterol 12.3, Sodium 93.8, Carbohydrate 9.3, Fiber 0.2, Sugar 3.3, Protein 1.9
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