Parmesan Artichoke Appetizer Puffs
Recipe: #11383
December 01, 2013
Categories: Snacks, Artichokes, Appetizers, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Picnic, Potluck, Thanksgiving, Valentine's Day, Oven Bake, Vegetarian, more
"I'm in love with these and have made them quite a few times since I found this recipe a few years ago. You can completely prepare the puffs then freeze them unbaked for up to 3 weeks which is what I am planning on doing"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (37.8 g)
- Calories 95.2
- Total Fat - 6.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 11.8 mg
- Sodium - 113.6 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.3 g
- Protein - 2.6 g
- Calcium - 40.4 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk or light cream and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, Parmesan cheese, thyme, lemon zest, and mustard. Let cool completely or refrigerate the mixture until ready to use it.
Step 2
Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
Step 3
Arrange about 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
Step 4
Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
Tips
No special items needed.
0 Reviews
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