Hot Artichoke Canapes


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 can (12 oz) atrichoke hearts, drained well &
chopped
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)


Directions

In medium bowl, combine artichoke hearts, mayo,


garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff


pastry.


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


later).


Bake in 400 degree F oven for 12-13 minutes or until browned and puffed.


Serve warm or at room temperature.


Makes 32 puffs.


Questions, Comments & Reviews



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