Recipes

Pennant-Apricot-Jam-Cheese-Bites-with-honey-FINAL

How to Make Apricot Jam and Gruyère Cheese Pastry Bites

Makes 12
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

5″ x 5″ squares of Pennant Puff Pastry
Egg Wash (1 egg whisked + 1-2 tbsp. water)
150–175 g Gruyère cheese, chopped
12 tsp. apricot jam
¼ cup chopped roasted unsalted almonds
Fresh thyme leaves (for garnish)
Honey (for garnish)

1. Preparation:

Thaw the desired number of squares according to directions.

Preheat oven to 375ºF. Grease a muffin pan with cooking spray or butter.

2. Makeup:

a. Cut each 5″ x 5″ square into quarters, so you have 4 smaller squares from each sheet.

b. Gently press each square into a muffin cup.

c. Brush exposed pastry edges with egg wash.

d. Layer chopped Gruyère cheese in each cup.

e. Add 1 tsp. apricot jam on top of the cheese.

f. Sprinkle a pinch of chopped almonds over each.

3. Baking:

Bake for 18–25 minutes, or until the pastry is puffed and golden brown.

4. Finishing:

Let pastries cool in the pan for a few minutes, then transfer to a cooling rack or serving tray.

Garnish with fresh thyme leaves and a light drizzle of honey.

Serve warm.

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