Herbed Goat Cheese Puff Pastry Cups

Herbed Goat Cheese Puff Pastry Cups at The Well Floured Kitchen

Who’s already done their shopping for Thanksgiving?  My oldest dear daughter had her 12th birthday party this weekend and I admit I haven’t thought too much past that.  (Except I did sneak in a few moments to share my dark chocolate pecan tart.)  Now I’ll be one of the many braving the supermarket crowds the next few days.

It’s time for another mystery dish challenge!  Our November mystery dish ingredients were chosen by Krista over at JoyfulHealthyEats.   I used goat cheese, rosemary, coriander and puff pastry to create a yummy appetizer.

Herbed Goat Cheese Puff Pastry Cups at The Well Floured Kitchen

Puff pastry is a super complicated and time consuming to make (I’ve only done it once or twice), fortunately there are frozen products to make it easier.  I found a brand at Whole Foods made with only butter not shortening, so I was very excited.  I also recommend buying a mild brand of good quality goat cheese as it can be quite strong otherwise.

Herbed Goat Cheese Puff Pastry Cups at The Well Floured Kitchen

The great thing about these puffs, is that the herbs can definitely be customized to taste.  Rosemary, coriander and parsley is just a suggestion, mix in a bit of your favorite herb too!

 

Herbed Goat Cheese Puff Pastry Cups

Yield: 24

Ingredients

  • 4 oz Goat Cheese
  • 1/2 Tsp. Ground Coriander
  • 1 Tsp. Dried Rosemary, Chopped Fine
  • 1/4 Tsp. Fine Sea Salt
  • 8 oz. Frozen Puff Pastry, Defrosted
  • 2 Tbsp. Walnuts, Finely Chopped
  • 2 Tbsp. Parsley
  • 1/4 Cup Olive Oil

Instructions

  1. Lightly grease a mini muffin tin.
  2. Roll out puff pastry on a well floured surface to 1/4 inch thick. Cut out 2 inch squares. Gently press down a square into each mini muffin tin. Refrigerate for 30 minutes while you prepare the filling.
  3. Mix goat cheese with herbs. Place 1 - 2 teaspoons filling into each puff pastry square. Bake at 400° for 15-18 minutes until pastry is golden brown.
  4. Pulse parsley and olive oil with an immersion blender (alternatively: finely chop parsley then mix with oil). Drizzle a few drops of parsley oil over each pastry. Sprinkle with walnuts.
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Shared with:  Wake Up Wednesday and Pin It Thursday

Comments

  1. says

    I’ve done my Thanksgiving shopping . . . but I have nothing to feed my family for dinner :) Thank you so much for linking up to Wake Up Wednesdays! I’m featuring these awesome little bites on my FB page today :)

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