Puff pastry is a flaky pastry made from a laminated dough composed of sough and butter. The butter is place inside two layer of dough and rolled out to create a very line layer of butter in-between the dough. It is repeat so that when baked it's very flaky - think of a croissant!
Puff pastry dough can be found in the frozen aisle near pie crusts and desserts. Make sure you thaw the dough overnight in the fridge. If you're in a pinch, thaw 30 minutes - 1 hour at room temperature. Keep a close eye on the dough because you want it JUST thawed, not warmed (or it won't be as flaky).
Yes, you can prep this appetizer in advance both unbaked and baked versions. If unbaked, prep up to 12 hours in advance (so like the night before). If baked, prep up to 1 day in advance and reheat at 350F for 5-8 minutes the next day (keep a close eye on them as you don't want them to burn).
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Flaky mini puff pastry bites filled with creamy brie and fig jam, topped with fresh rosemary - it's the easiest holiday appetizer with low prep time!
Servings: 20-24
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