Hot Artichoke Canapes
jmw
CATEGORIES
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
  1. In medium bowl, combine artichoke hearts, mayo,
  2. garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff
  3. pastry.
  4. Crimp seams with fingertips.
  5. Roll sheet to 12" square.
  6. Brush w/ egg wash.
  7. Cut pastry sheet into 16 3" squares.
  8. Place small amount of artichoke filling in center of each 3" square.
  9. Fold 2 side corners up to encase filling.
  10. Place canapes on parchement-lined baking sheet.
  11. Brush each with egg wash mixture.
  12. Cover and refrigerate at least 15 minutes and up to 3 hours.
  13. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen
  14. later).
  15. Bake in 400 degree F oven for 12-13 minutes or until browned and puffed.
  16. Serve warm or at room temperature.
  17. Makes 32 puffs.