For Thanksgiving, I made these puff pastry appetizers and had a box of the dough left over. Though I liked the original recipe, I wanted to use up some items I already had so created this slightly different version. The ingredients aren’t what you would necessarily think to combine together but the result was semi-savory, and partially sweet.
What You’ll Need
6 strips of bacon, cut into 1/2″ pieces
1 Granny Smith apple
1 Gala apple
1/2 sweet onion
1/4 tsp allspice
1/4 tsp salt
1/2 c walnuts
4 oz cream cheese
2 oz smoked Swiss cheese
1 lb puff pastry sheets, thawed
What To Do
Fry the bacon pieces in a pan, only until just cooked – do not over brown. Remove the cooked bacon from the pan and place on a paper towel to absorb the excess oil. Do not discard the remaining grease in the pan.
Cube the 2 apples and 1/2 onion, then add to the pan the bacon was cooked in. Saute for 10 minutes until the apples are softened and the onions are translucent. Add the Allspice and salt.
In a bowl, add the cream cheese then pour the apples & onions on top to soften the cheese. In the same pan you cooked the apples in, toast the walnuts and smash into small pieces while doing so.
Stir the walnuts into the apple and cheese mixture. Shred the smoked Swiss cheese into the filling and mix well.
Finally, stir the cooled bacon into the cheese mixture and set aside.
Unfold the puff pastry sheets and cut along the fold lines (3 rectangles per sheet) then cut each rectangle into 4 squares. Transfer to a lined baking tray and wash with egg (1 egg, beaten).
Top each square with a heaping tablespoon of the apple and cheese filling, leaving a border for the pastry to puff when cooked. Bake at 350 degrees for 15-20 minutes, until browned. Serve immediately or let cool, refrigerate, and rewarm in the oven before serving.