Goat Cheese, Cranberry Chutney & Toasted Walnut Envelopes

Golden puff pastry envelopes are filled with an appetizing combination of goat cheese, cranberry chutney and walnuts to make these sweet and savory delights.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • Serves: 25

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • 1 cup crumbled goat cheese(about 4 ounces)
  • 1/4 cup cranberry chutney
  • 1/4 cup finely chopped toasted walnuts
  • 2 tablespoons chopped fresh thyme leaves(optional)

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 25 (2 1/4-inch) squares.

  2. Spoon about 2 teaspoons cheese in the center of each pastry square.  Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts.  Brush 2 opposite pastry corners with the egg mixture.  Fold the pastry corners up over the filling and and press firmly to seal, then fold over to one side, forming an open-ended envelope.  Brush the filled pastries with the egg mixture.  Place the pastries onto 2 baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle the pastries with the thyme before serving, if desired.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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