This yummy post is contributed by Sarah from Two Blue Lemons, a healthy cooking blog
What do you eat Christmas morning? It seems every family has a mix of sentimental favorites and new recipes reflecting what point they are at in their lives. Growing up we always had fresh grapefruit halves served in my great grandmother’s china and homemade Swedish stollen. My husband’s family popped a tray of Pilsbury cinnamon rolls into their oven every year. This year, I’m planning on tossing these festive puffed pastry bites in the oven as soon as we stumble downstairs. They will taste great with scrambled eggs, fresh fruit salad, and strong coffee.
You can eat these right out of the oven or let them sit while the wrapping paper flies. Our son Dylan downed a few pieces so I think the little ones will enjoy these as much as everybody. I think Santa will appreciate the savory end to a chocolate and cookie filled holiday season.
Here’s how to make them…
Puffed Pastry with Apples, Goat Cheese & Pepitas
1 sheet puff pastry, defrosted (don’t kill yourself by making homemade unless that is something you enjoy doing – the prepackaged puff pastry is good quality and headache free)
1 egg, beaten
3 apples sliced thin, I used Gala
3-4 ounces fresh goat cheese, crumbled
3-4 tablespoons raw pepitas
4 tablespoons olive oil
3 tablespoons fresh parsley, chopped
1 garlic clove, crushed
zest of 1/2 lemon
salt and fresh black pepper
1. Pre-heat oven to 425 and line a baking sheet with parchment paper. On a floured surface, slice the sheet of puff pastry into 4 rectangles.
2. Place the pastry on the baking sheet and brush with beaten egg. Arrange the apples slices horizontally across the pastry, overlapping a bit.
3. Sprinkle the apples with crumbles of goat cheese and pepitas. Season with salt and pepper.
4. Bake at 425 for 25-ish minutes or until pastry is puffed and brown. While it bakes, mix olive oil, parsley, garlic, lemon zest, salt and pepper in a small bowl.
5. Take pastry out of oven and brush with olive oil mixture. To finish, grind a generous amount of fresh black pepper over everything. These really benefit from that little black pepper kick.
6. Slice across into bite sized pieces using a large chef’s knife or pizza cutter. Serve warm or at room temperature. Ho ho ho!
copyright 2013 liz stanley // all rights reserved
Hi there! I'm Liz Stanley. Born and raised a New Yorker, plus a few newlywed years in charming Hoboken, I now live in the fairytale city of San Francisco with my husband and son. This blog is a collection of simple ideas for making your home and life more crafty and stylish. MORE >>>