Hot Artichoke Canapes
1 can (12 oz) atrichoke hearts, drained well &
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesean cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)
In medium bowl, combine artichoke hearts, mayo,
garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff
Crimp seams with fingertips.
Roll sheet to 12" square.
Brush w/ egg wash.
Cut pastry sheet into 16 3" squares.
Place small amount of artichoke filling in center of each 3" square.
Fold 2 side corners up to encase filling.
Place canapes on parchement-lined baking sheet.
Brush each with egg wash mixture.
Cover and refrigerate at least 15 minutes and up to 3 hours.
Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen
Bake in 400 degree F oven for 12-13 minutes or until browned and puffed.
Serve warm or at room temperature.
Makes 32 puffs.