Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts
If you have roughly 45 minutes to spend in the kitchen, Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts might be a spectacular lacto ovo vegetarian recipe to try. For $2.21 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 9g of protein, and 25g of fat. This recipe serves 9. 22 people have made this recipe and would make it again. Head to the store and pick up peaches, pernod, egg, and a few other things to make it today. It is brought to you by How Sweet Eats. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, you might also like recipes such as Puff Pastry Appetizers with Goat Cheese, Olive and Goat Cheese Puff Pastry Bites, and Pistachio And Chive Goat Cheese On Puff Pastry Wafers.
Servings: 9
Ingredients:
1 cup bing cherries, pitted and halved
2 teaspoons cornstarch
1 egg + 1 teaspoon water
1 (6 ounce) log COLD goat cheese
2 peaches, peeled and chopped
1/3 cup Pernod
2 sheets puff pastry, thawed
Equipment:
oven
baking paper
baking sheet
sauce pan
pizza cutter
knife
Cooking instruction summary:
Preheat the oven to 425 degrees F. Place the puff pastry sheets on the counter to thaw. Line a baking sheet with parchment paper.In a saucepan, combine the cherries, peaches and cornstarch. Stir to mix. Add the Pernod and heat the mixture over medium-low heat, stirring occasionally. Cook the peaches and berries until they break down, soften and the mixture starts to thicken, about 6 to 8 minutes. If at any moment the mixture becomes TOO thick, you can always add a teaspoon of water to thin it out.Once the chutney has thickened, set it aside to cool slightly.Slice the goat cheese into 9 equal slices. Place them on the puff pastry like you would in a tic tac toe board. Spoon 1 to 2 tablespoons of the Pernod cherry peach chutney on top of each goat cheese piece. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly before serving. Serve with the leftover chutney!
Step by step:
1. Preheat the oven to 425 degrees F.
2. Place the puff pastry sheets on the counter to thaw. Line a baking sheet with parchment paper.In a saucepan, combine the cherries, peaches and cornstarch. Stir to mix.
3. Add the Pernod and heat the mixture over medium-low heat, stirring occasionally. Cook the peaches and berries until they break down, soften and the mixture starts to thicken, about 6 to 8 minutes. If at any moment the mixture becomes TOO thick, you can always add a teaspoon of water to thin it out.Once the chutney has thickened, set it aside to cool slightly.Slice the goat cheese into 9 equal slices.
4. Place them on the puff pastry like you would in a tic tac toe board. Spoon 1 to 2 tablespoons of the Pernod cherry peach chutney on top of each goat cheese piece. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.
5. Brush the tops with the beaten egg wash.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Let cool slightly before serving.
8. Serve with the leftover chutney!
Nutrition Information:
covered percent of daily need
