Saturday, May 12, 2012

Avocado, Cream Cheese, & Salsa-Stuffed Puff Pastries

It's kind of a joke that every recipe that gets popular on Pinterest involves cream cheese in some way, and it's mostly true. It should come as no surprise then that this recipe involves cream cheese and was found on Pinterest. What should come as a surprise is that these were not delicious at all. They were actually kind of gross. The hot cream cheese in puff pastry? AMAZING. Hot avocado? No. Hot avocado mixed with everything else inside puff pastry? Not good at all. Neither Erica nor I enjoyed it in any way. And we both determined that avocado is delicious when cold or room temperature, but when it's warmed up it just gets this weird, gross taste. Blech. Definitely not a make-again.

{In progress. I got to use my ravioli wheel!}


Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries
Love Veggies & Yoga, via Pinterest

1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square, or a combination of Trader Joe’s Salsa Verde and Trader Joe’s Mango Red Pepper Chutney)
Salt and pepper, to taste
1 egg, beaten

1. Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.

2. Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

3. On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

4. In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

5. Remove from the oven and serve. Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving. Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

Yield: approximately 9 puffs, depending on size of square

1 comment:

AJ said...

Hmmm...they have potential...what about if you omitted the avocado in the prep. process and just topped them with guacamole-or fresh avocado right before serving?