Flaky pillows stuffed with cheese
You make these cheese-stuffed appetizers much like ravioli, by
enclosing dollops of filling in puff pastry sheets.
Appetizer Cheese Puffs
1 package (17 1/4 oz.) frozen puff pastry sheets, thawed
Cheese-and-chili or caraway-cheese filling (recipes follow)
1 egg, beaten
2 tablespoons sesame or caraway seed
On a floured board, roll each pastry sheet into a 12-by 15-inch
rectangle. On half of each sheet, drop filling by the rounded teaspoon,
making 3 rows of 5 dollops each, spaced about 3/4 inch apart and 1/2
inch from edges and center.
Brush egg on pastry between dollops and around edges. Fold
unfilled side of pastry over so edges meet; with a fork, prick several
times on each filling mound. Press firmly around each mound to seal
well. With a ravioli cutter or knife, cut between mounds. Place puffs,
slightly apart, on 2 ungreased 10- by 15-inch baking pans. Cover and
chill until cold, at least 30 minutes or up to overnight.
Cut a 1/2-inch-long slash on top of each puff. Brush with
remaining egg and sprinkle with sesame or caraway seed. Bake,
uncovered, in a 400| oven until golden, 15 to 20 minutes. Serve hot or
warm. Makes 30 puffs.
Cheese-and-chili filling. Mix together 2 small packages (3 oz.
each) cream cheese at room temperature, 1 3/4 cups (6 oz.) shredded
sharp Cheddar cheese, and 1/3 cup drained diced canned green chilies.
Caraway-cheese filling. Mix together 2 small packages (3 oz. each)
cream cheese at room temperature and 2 cups (1/2 lb.) shredded kuminost
or noekkelost cheese.
Photo: Flaky, caraway-seeded pastry puff holds a pocket of kuminost