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.
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Total: 1 Hour, 10 Minutes
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- 2 egg whites, lightly beaten
- 1/2 cup Easy Apple Butter
- 1 1/2 tablespoons fresh thyme leaves
- 1 1/4 cups (5 oz.) shredded sharp Cheddar cheese, divided
- Parchment paper
- 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.
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