Canapes: Hot Artichoke Canapes

peggy posted 12-15-98 2:43 PM


1 can (12 oz) atrichoke hearts, drained well & chopped
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesean cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)

Preheat oven to 400.

In medium bowl, combine artichoke hearts, mayo, garlic, parmesan cheese and parsley; set aside.

On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12" square. Brush w/ egg wash.

Cut pastry sheet into 16 3" squares. Place small amount of artichoke filling in center of each 3" square.

Fold 2 side corners up to encase filling.

Place canapes on parchmentnt-lined baking sheet. Brush each with egg wash mixture.

Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen later).

Bake for 12-13 minutes or until browned and puffed. Serve warm or at room temperature. Makes 32 puffs.

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