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Black Pepper-Chèvre Pastries

Black Pepper-Chèvre Pastries

Coastal Living NOVEMBER 2005

  • Yield: Makes 12 pastries

Ingredients

  • 9 ounces goat cheese
  • 1 tablespoon cracked black pepper
  • 2 tablespoons fresh orange juice
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 egg yolk, lightly beaten

Preparation

Stir together first 3 ingredients with a fork in a small bowl. Set aside.

Roll each pastry sheet into a 12- x 8-inch rectangle. Cut each sheet into 6 (4-inch) squares.

Spoon filling evenly into centers of squares. Brush edges of pastry with water. Fold each square of pastry into a triangle, gently pressing edges together with fingers. Place triangles on an ungreased baking sheet, and seal with a fork. Brush pastries with egg yolk.

Bake at 400° for 12 minutes or until golden. Serve immediately.

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Black Pepper-Chèvre Pastries recipe

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