Hot Artichoke Canapes
INGREDIENTS
- 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.