About
The Perfect Appetizer
I mad this for last thanksgiving and it was such a hit. It can be made ahead then frozen. Just toss in the oven when you’re ready. Also, it can be eaten warmed or room temp! It's simple beautiful and delicious!
- Sierra H. favorited Kabocha Squash & Havarti Pockets 18 Mar 02:18
- Danielle O. published their project Kabocha Squash & Havarti Pockets 24 Jun 06:00
You Will Need
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Step 2
Heat the olive oil and the butter over medium-low heat in a sauté pan. Add the shallots, thyme, and a pinch of salt. Cook for 5-6 minutes tossing occasionally until the shallots are softened and the thyme is fragrant.
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Step 4
Prepare 2 parchment lined baking sheets. Unroll one of your puff pastry sheets. I leave it on that plastic or parchment it comes on to prevent it from sticking to the work surface. Cut the sheet into 6 squares for the large pockets or 12 for the mini pockets.
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Step 6
Brush the egg wash all around the edge of the puff pastry, fold them in half, and pinch closed. You can use a fork to really seal them. If a little is oozing out, no biggie. I actually like when that happens because it will caramelize in the oven.
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Step 7
Brush the tops and the sides with the egg wash, sprinkle with thyme leaves and Maldon Salt. Transfer them to the baking sheet. Do the same with the second sheet of puff pastry.
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Step 8
At this point, you can freeze them. Once they are rock hard you can transfer them to ziplock bags until your ready to bake them. No need to defrost, just give them an extra few minutes in the oven if necessary.