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1/2 250-g block cream cheese
1/2 cup grated jalapeno havarti or hot pepper Monterey Jack
2 tbsp finely chopped pickled jalapenos pr roasted red peppers
1/2 397-g pkg frozen puff pastry, thawed
4 tbsp hot red pepper jelly
chopped chives or sliced green onions
Place oven rack in lowest position. Preheat oven to 400F (200C). In a bowl, stir cream cheese until smooth. Stir in grated cheese and peppers. Set aside. Place puff pastry on a lightly floured counter. Dust rolling pin with flour. Roll into a square, about 12x12 inch (30x30 cm). Pastry will be very thin. Using a pizza cutter or sharp knife, cut lengthwise into six 2-inch (5-cm) strips. Then cut strips crosswise into 2-inch (5-cm) squares. You should have 36 squares. Using rim of a shot glass or a round 1-inch (2.5-cm) cookie cutter, make indent of a circle in each square, forming a border for cheese filling. Place squares on 2 ungreased rimmed baking sheets.
Dollop 1 tsp (5 mL) cheese mixture in centre of each circle ¿ don't spread out. Bake, one sheet at a time, on bottom rack of oven until pastry is deep golden, 12 to 14 minutes. Transfer to a large serving platter. Spoon about 1/2 tsp (2 mL) red pepper jelly on top of each warm square. Sprinkle with chives or sliced green onions. Great warm or at room temperature.
Calories 55, Protein 1g, Carbohydrates 4.3g, Fat 3.9g, Fibre 0.1g, Sodium 34mg.
These one-bite puff pastry squares are topped with spicy jalapeños and sweet roasted red peppers mixed with cream cheese then baked. Finish with a dollop of savoury red pepper jelly.
Prepare tarts, but don't bake. Freeze on baking sheets just until firm, then layer between sheets of waxed paper and place in a sealed container. Freeze up to 1 month. Bake from frozen, following instructions above.