These elegant hot appetizers offer warm, soft muenster cheese, roasted red pepper, spinach and shallots tucked inside crisp, flaky puff pastry.
3 red bell peppers
2 pounds spinach
1/4 cup minced shallots
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 packages (17 1/2 ounces each) frozen puff pastry, thawed
24 slices (1 pound) Wisconsin Muenster cheese
2 egg yolks, beaten
1/4 cup whipping cream
- Place peppers on baking sheet; bake at 450°F (230°C) until charred, about 30 minutes. Wrap in plastic wrap; cool. Peel skin; seed. Cut into julienne pieces. Set aside.
- Immerse spinach in large pot of boiling water 1 minute. Drain; rinse with cold water. Drain thoroughly; squeeze dry.
- Sauté shallots in butter; combine with spinach and seasonings. Set aside.
- Cut 1 package puff pastry into eight (6-inch) squares. On each piece of pastry, layer 1 slice cheese, 3 tablespoons spinach mixture, 1 slice cheese, several pepper strips and 1 slice cheese, leaving 1/2 inch edge all around pastry.
- Combine egg yolks and whipping cream; brush on pastry edges.
- Cut remaining package puff pastry into eight 7 inch squares. Place one on top of each 6 inch square; fold over edges, sealing pastry.
- Brush tops with egg yolk mixture.
- Place on cookie sheets; bake at 350°F (175°C) for 20 minutes or until golden brown and puffed.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.