Post by marlaoh on Oct 11, 2002 7:15:39 GMT -6
Nutty Blue Cheese Pastries
2/3 cup finely chopped walnuts
1/3 cup crumbled blue cheese
1 tablespoon finely snipped fresh parsley
1/4 teaspoon pepper
1/2 of a 15-ounce package folded refrigerated piecrust (1 crust)
1 tablespoon milk
2 teaspoons grated Parmesan cheese
Finely snipped fresh parsley
1. For filling, in a medium mixing bowl stir together walnuts, blue cheese, the 1 tablespoon parsley, and pepper. On a lightly floured surface, unfold piecrust according to package directions. Spread filling evenly over the crust. Cut the pastry circle into 12 wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet.
2. Brush rolls lightly with milk. Sprinkle with Parmesan cheese and additional parsley. Bake in a 425 degree F oven about 15 minutes or until golden. Cool slightly on a wire rack. Serve warm. Makes 12 appetizers.
Make-Ahead Tip: Prepare as above. Cover and chill in refrigerator for up to 24 hours. Bake and serve as above.
2/3 cup finely chopped walnuts
1/3 cup crumbled blue cheese
1 tablespoon finely snipped fresh parsley
1/4 teaspoon pepper
1/2 of a 15-ounce package folded refrigerated piecrust (1 crust)
1 tablespoon milk
2 teaspoons grated Parmesan cheese
Finely snipped fresh parsley
1. For filling, in a medium mixing bowl stir together walnuts, blue cheese, the 1 tablespoon parsley, and pepper. On a lightly floured surface, unfold piecrust according to package directions. Spread filling evenly over the crust. Cut the pastry circle into 12 wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet.
2. Brush rolls lightly with milk. Sprinkle with Parmesan cheese and additional parsley. Bake in a 425 degree F oven about 15 minutes or until golden. Cool slightly on a wire rack. Serve warm. Makes 12 appetizers.
Make-Ahead Tip: Prepare as above. Cover and chill in refrigerator for up to 24 hours. Bake and serve as above.