peggy posted 12-15-98 2:43 PM
HOT ARTICHOKE CANAPES
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.