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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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âThese elegant appetizers look like you've slaved in the kitchen, but they can be assembled in a jiffy,â says Angela King of Walnut Cove, North Carolina. âThey always earn raves at my office holiday party.â 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:
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.
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