Avocado, Cream Cheese, and Salsa Puffed Pastry
- 1 large sheet puffed pastry, thawed (I used Trader Joe's brand, look in your grocer's freezer case)
- 1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
- 1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
- 1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square.
- salt and pepper, sprinkled to taste
- 1 egg, beaten
Adapted from averiecooks.com
Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.
On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages.
Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
Remove from the oven and serve.
Pastries are best fresh, but extras will keep for up to 48 hours airtight in the refrigerator; reheat gently in micro before serving.