The Texas Traditions Signature Chefs Series

Sweet n’ Spicy Goat Cheese Puff Pastry

Featuring
Cookbook Author Marie Hejl Saba
Cooking with Marie

1 puff pastry sheet, thawed
1 8-ounce cylinder goat cheese
3 Tablespoons Texas Traditions Red Chile Pepper Jelly Add to Cart
1 egg
1 Tablespoon water
1 Tablespoon roughly-chopped cilantro

Serves 6-8 as an appetizer

Preheat oven to 400 degrees. Line baking sheet with parchment paper or Reynolds Release™ Aluminum Foil.

Unfold pastry sheet on lightly flowered surface. Spoon jelly in vertical line of the center of the pastry sheet, leaving a 2-inch border at the top and bottom of the sheet. Place the goat cheese, vertically, on top of the jelly. Fold the right side of the pastry over the cheese; gently press the edge to seal the fold. Fold the left side of the pastry over to the right side in the same fashion, again pressing the edge to seal the fold. Pinch together the top and bottom of the pastry to seal ends. Carefully transfer sealed pastry to baking sheet.

In a small bowl, whisk egg and water. Brush egg mixture over the pastry. Bake for 25 minutes, or until golden. Cool for 5 minutes. Transfer pastry to serving platter; slice on diagonal if desired. Garnish with chopped cilantro. Serve warm or at room temperature.