Apple and Cheddar Cheese Puff Pastry Bundles

 


Apple and Cheddar Cheese Puff Pastry Bundles

2 medium Honeycrisp or Granny Smith apples, cored and cut into ⅛ inch slices

1 package with 2 sheets of frozen puff pastry, thawed

Zest of a lemon

4 tbsp honey

1 egg

 1 ½ cups grated cheddar cheese

¼ tsp salt

¼ cup chopped roasted pecans


Preheat the oven to 400 F and line 2 baking sheets with parchment paper.


In a mixing bowl, combine apple slices, lemon zest and 2 tbsp of honey. Mix to combine.


Cut each piece of puff pastry into 4 equal squares (4 ½”x 4 ½”).


Whisk together the egg with a splash of water. Using a pastry brush, brush all the edges of the puff pastry with the egg mixture. Rotate the pastry so that a corner of the pastry faces you.  


Place 1 tbsp of grated cheese in the middle of the pastry.  Top with several pieces of the thinly sliced apples slightly over lapping each other. Sprinkle the top of the apples with another tablespoon of the grated cheddar cheese, 


Fold the left side of the pastry over the top.  Do the same with the right side  The points from the sides should meet in the middle.  Brush with egg mixture so that they stick together.  Brush the top of the pastry with more egg wash.  

Arrange 4 of the pastries on each baking sheet.  Sprinkle with sea salt. Drizzle  the remaining 2 tablespoons of honey over the top of the pastry and top with the chopped pecans.


Bake for 20-25 minutes rotating the trays half way through,  Pastry should be puffed and golden brown. Let cool for 5 minutes and serve.



Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more