Description
Bite-sized, buttery pastries topped with creamy goat cheese, and caramelized onions.
Ingredients
- ½ packages (17.3 Oz. Size) Frozen Puff Pastry (1 Sheet Of A Pepperidge Farm Package)
- 1 Tablespoon Unsalted Butter
- 2 whole Small Vidalia (or Other Sweet Onions) Thinly Sliced
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 3-½ ounces, weight Herbed Goat Cheese Crumbles
Preparation
1. Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 400ºF.
2. Remove 1 sheet of the frozen puff pastry and set it on the counter to thaw, about 30 minutes.
3. Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
4. Add butter, onions, salt and pepper, stirring until butter melts.
5. Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown and very tender, about 25 minutes total.
6. Roll the (now) thawed puff pastry sheet out on a floured surface to 1/8-inch thickness.
7. Cut circles of pastry with a 1 ½-inch round biscuit or cookie cutter. Re-roll scraps and continue cutting to get 36 rounds. (If you don’t own a 1 ½-inch cutter, then the rim of a shot glass will do.)
8. Place the pastry rounds about 1 inch apart onto the prepared baking sheets.
9. Dock each round with a fork by piercing the centers 3 times.
10. Bake for 8 to 10 minutes, or until pastry has puffed and edges begin to turn a little golden brown.
11. Remove the puffs from the oven and cool on baking sheets for 2 minutes. Then lightly depress the centers of the puffs with a finger to form a small cup to hold the toppings.
12. Place a pinch of the goat cheese crumbles in the center of each puff (about ¾ teaspoon).
13. Top the cheese on each puff with a pinch of the caramelized onions.
14. Serve immediately.
