Appetizer, Artichoke Parmesan Strudel

By Floridaberry

Makes about 2 dozen From entertaining magazine.

Ingredients

• 1 (15-ounce) box frozen puff pastry, thawed
• 2 (8-ounce)packages cream cheese, softened
• 1 1/4 cups freshly grated Parmesan cheese, divided
• 5 large eggs, divided
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (14-ounce) cans artichoke hearts, drained and chopped

Preparation

Step 1

Preheat oven to 400 degrees. Grease a 13 9 x 2- inch pan; set aside.

On a lightly floured surface, roll each puff pastry sheet into a 10 x 14-inch rectangle. Place one sheet in bottom of prepared pan; prick bottom with fork. Bake for 8 minutes; set aside to cool slightly.

In a medium bowl,combine cream cheese,1 cup Parmesan cheese, 4 eggs, parsley,lemon juice, thyme, salt, and pepper. Beat with an electric mixer at medium speed until smooth. Stir in artichokes until well combined.

Spread artichoke mixture on bottom crust in pan and top with remaining puff pastry sheet. Lightly beat remaining egg and gently brush on top of crust.

Bake for 15 minutes, sprinkle with remaining Parmesan cheese, and bake for 10 to 12 minutes, until lightly browned. Cool for 109 minutes and cut into squares.