Cheddar Apricot Puffs Recipes

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COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS



Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold
1 large egg plus 2 tablespoons water, beaten
3 tablespoons whole grain mustard
1 tablespoon apricot jam
Freshly grated black pepper
8 ounces thinly sliced country ham or Black Forrest ham
6 ounces coarsely grated aged white Cheddar
3 tablespoons champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds

Steps:

  • For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
  • Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
  • Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
  • For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

CHEDDAR-APRICOT PUFFS



Cheddar-Apricot Puffs image

These puffs are an irresistible snack for the kids and will keep hunger at bay while they're unwrapping presents. Chances are you won't be able to resist them, either.

Provided by Martha Stewart

Categories     Appetizers

Time 1h10m

Yield Makes 25 Puffs

Number Of Ingredients 6

1 sheet frozen puff pastry (from one 17.3-ounce package), thawed
All-purpose flour, for surface
4 ounces sharp white cheddar cheese, grated
1/3 cup apricot fruit spread
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper

Steps:

  • Unfold puff pastry sheet on a lightly floured surface, and sprinkle cheese over pastry. Refold pastry in thirds, then roll out to a 12 1/2-inch square. Cut dough into fifths (5 strips) in one direction, and then the other, to yield twenty-five 2 1/2-inch squares.
  • Stir together fruit spread, Dijon, and pepper to combine. Dollop a rounded 1/2 teaspoon of filling in center of each pastry square. Gather the 4 corners of each square up over filling. Pinch and twist the ends, then fold twisted end under, and firmly press to seal. Transfer to a parchment-lined baking sheet, and freeze 30 minutes.
  • Meanwhile, preheat oven to 425 degrees. Place pastries 1 inch apart on parchment-lined baking sheet, and bake until golden brown and puffed, about 15 minutes.

CHEDDAR CHEESE PUFFS



Cheddar Cheese Puffs image

"These cheesy appetizers are so easy to make and so quick to bake," comments Tonya Farmer of Iowa City, Iowa. "A warm batch makes a savory snack or an appealing addition to a soup lunch."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup butter, softened
1/2 teaspoon ground mustard

Steps:

  • In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CHEDDAR DILL PUFFS



Cheddar Dill Puffs image

Categories     Bread     Cheese     Herb     Bake     Cocktail Party     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9

1 cup water
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 tablespoons finely chopped fresh dill
Special Equipment
parchment paper (optional); a pastry bag fitted with 1/2-inch plain tip (optional)

Steps:

  • Preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level tablespoons) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

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