Best Puff Pastry Holly Leaves Recipes
PUFF PASTRY HOLLY LEAVES
These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. -Angela King, Walnut Cove, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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. , Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool. , In a large bowl, combine the cheeses, parsley and pesto. Cut each pastry leaf in half. Spread 1 tablespoon cheese mixture over bottom half; replace top. Add a pimiento piece on each for a holly berry. Refrigerate leftovers.
Nutrition Facts : Calories 151 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PUFF PASTRY HOLLY LEAVES
Steps:
- 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 degrees F for 12 to 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.
PUFF PASTRY HOLLY LEAVES RECIPE
Provided by GmaJan12
Number Of Ingredients 8
Steps:
- 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. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool. 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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