Puff Pastry Cheese Sticks
1 pkg. puff pastry sheets, thawed
8 oz. crumbled blue cheese such as Gorgonzola, Maytag blue, and Stilton
Egg wash: 1 egg beaten with 1 T. cream
2-3 T. poppy seeds
2 sheets parchment paper
2 baking sheets
Roll out both sheets of pastry on work surface. Sprinkle the cheese on bottom half of each sheet, spreading evenly. Fold up the pastry in half, to form an “envelope”. Secure the three edges. Brush top with egg wash; sprinkle with poppy seeds.
Cut each folded piece into 12 thin strips, about ¾” wide. Lift each strip and twist several times, place on parchment lined baking sheet. Preheat oven to 425. Bake one sheet at a time on the middle shelf of oven for 13-15 minutes until golden brown and puffed.
Remove from oven; cool. Serve with cocktails. Makes 24 cheese sticks. (Can be made several days ahead, stored in zip-lock bags, frozen and reheated on baking sheet in 425 oven for 2-3 minutes).
PALMIERS (Elephant Ears)
Roll out both sheets of pastry on work surface. Spread filling evenly over each sheet of pastry, using a pastry brush or a knife to sprad the tapenade. Start rolling the dough from one end halfway to the center of the pastry, then roll from opposite end of dough to center, meeting in the center.
Turn over the roll so that the smooth surface is on top and folded surface in on bottom. Using a sharp serrated knife, cut each roll into ½” thick pieces and place cut side down on parchment lined baking sheet. You should get about 16 pieces per roll.
Bake in preheated 425 oven for 15 minutes until golden. Remove from oven; serve warm. Makes about 32. (Can be made several days ahead, stored in zip-lock bags, frozen, and then reheated on baking sheet in 425 oven for 2-3 minutes).