Apple Butter-and-Cheddar Puffs

Southern Living
Apple Butter-and-Cheddar Puffs
To get ahead, make these appetizers through Step 2 and freeze up to 1 month. Go straight to the oven from freezer; simply add 5 to 10 minutes to the bake time.

Use our Easy Apple Butter for the best flavor and texture. In a pinch, store-bought apple butter that has been boiled for 5 minutes (to thicken) may be substituted.

Makes 1 1/2 dozen

Ingredients

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1 (17.3-oz.) package frozen puff pastry sheets, thawed
2 egg whites, lightly beaten
1 1/2 tablespoons fresh thyme leaves
1 1/4 cups (5 oz.) shredded sharp Cheddar cheese, divided
Parchment paper

Preparation

Hands-on: 30 Minutes
Total: 1 Hour, 10 Minutes

1. Preheat oven to 400°. Unfold 1 pastry sheet, and roll to a 9- x 12-inch rectangle on a lightly floured surface. Cut pastry into 9 (4- x 3-inch) rectangles. Brush edges of rectangles with a small amount of egg whites. Stir together apple butter and thyme leaves. Spoon about 1 tsp. apple butter mixture into center of each rectangle. Sprinkle each with about 1 Tbsp. cheese. Fold 2 opposite corners together, and pinch to seal.

2. Gently transfer to a parchment paper-lined baking sheet. Brush pastries with egg whites, reserving remaining egg whites for second batch; sprinkle each pastry with about 1/2 Tbsp. cheese.

3. Bake at 400° for 20 to 25 minutes or until puffed and golden brown. While first batch bakes, repeat procedure with remaining pastry sheet, egg whites, apple butter mixture, and cheese. Serve immediately.

Created date

July 2014