Garden-Style Pastry Puffs |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 32 each | 45 minutes | 10 minutes | ||||||||
| INGREDIENTS: | ||
| 1-1/3 cups herbed goat cheese (chevre) or two 5-ounce containers semisoft cheese with garlic and herbs | 2 tablespoons finely chopped green onions | 6 to 8 teaspoons hot-style prepared horseradish |
| 1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed | 1 tablespoon milk | 1 large English cucumber, very thinly sliced |
| 10 radishes, very thinly sliced | fresh thyme sprigs (optional) | |
| 1 | In a medium bowl, combine cheese, green onion, and horseradish. Cover and chill until ready to use. |
| 2 | Preheat oven to 375 F. Unfold one of the pastry sheets on a lightly floured surface. Generously prick the pastry. Use a 2-inch triangle or round cutter to cut pastry into 16 shapes. Transfer to an ungreased baking sheet. Lightly brush pastry with milk. Bake for 10 to 12 minutes or until golden. Cool on a wire rack. Repeat with remaining pastry sheet. (Do not recoll pastry scraps.) |
| 3 | To assemble, split the baked pastries horizontally. Spread about 1 teaspoon of the cheese mixture onto the cut side of each bottom pastry. Top with a cucumber slice and some radish slices. Spread about 1 teaspoon of the cheese mixture onto the cut side of each pastry top. Place on top of radish slices. If desired, garnish with a small thyme sprig. |