Mini Brie and Apple Quiches
INGREDIENTS:
• 30 (two 1 9/10-ounce packages) mini phyllo shells Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1 pinch(s) freshly ground pepper
• 1 pinch(s) ground nutmeg
• 4 ounce(s) (1/2 small wheel) Brie, cut into 30 squares
Directions:
1. Preheat oven to 350 degrees F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper, and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted, and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.PUFFS PRIMAVERA
INGREDIENTS:
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 tsp. finely grated lemon zest
• 1 tsp. lemon juice
• 1/8 tsp. freshly ground black pepper
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 small zucchini or yellow squash, cut into 3-inch matchstick-thin strips
• 1 small red pepper, cut into 3-inch matchstick-thin strips
DIRECTIONS:
1. Heat the oven to 400°F. Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. Cut off a 2-inch strip crosswise to make a 10-inch square, reserving the strip. Cut the pastry square into 25 (2-inch) squares. Cut the reserved pastry strip crosswise into 25 strips.
3. Place about 1 1/2 teaspoons cheese mixture in the center of each pastry square. Arrange the vegetables diagonally on the pastry squares on top of the cheese mixture. Fold 2 opposite corners to the center over the filling and press to seal. Place the pastry strips crosswise across the center of the filled pastries. Wrap the ends of the strips around the pastries to meet in the back and press to seal. Place the pastries, vegetable-side up, onto 2 baking sheets.
4. Bake for 15 minutes or until the pastries are golden brownONION POTATO TARTLETS
INGREDIENTS:
• 1 cup prepared instant mashed potatoes
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 cup crushed French fried onions
• 2 tbsp. finely chopped chives
• 1/2 tsp. garlic powder
• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
DIRECTIONS:
1. Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
3. Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.
5. Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives
