This is another installment of the Father’s Day Cooking Extravaganza, complete with recipes. If you missed the Butternut Squash Turnovers, the amazing (delish, perfect, wow!) recipe is here. The Butternut Squash Turnover recipe was labor intensive and tasted out of this world. What I like about the recipe below is that it is super, duper simple and still tastes amazing.
Ingredients
One 14-ounce package all-butter puff pastry (thawed if frozen but still cold)
½ cup fig preserves (it’s sort of like a thick jam)
One 14-ounce package all-butter puff pastry (thawed if frozen but still cold)
½ cup fig preserves (it’s sort of like a thick jam)
¾ cup crumbled Stilton cheese (4 ounces)
1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 ½ -inch rectangle. Trim to form a 10 ½-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 ¾-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
2. Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares. Note: in my oven, 20 minutes was sufficient to get the pastry squares a nice consistency. But, I have a convection oven and supposedly, they heat differently than ‘regular’ ovens (shrugging shoulders).
3. Return as many cooled squares as will fit to a baking sheet. Top each square with ½ teaspoon of the fig preserves. Sprinkle with the Stilton. The Stilton sort of melts, sort of doesn’t. It’s a nice consistency when it’s warm. You can serve these fantastic appys warm or at room temperature but take it from me, they are best when fresh out of the oven. Makes 4 dozen squares.Make Ahead The unbaked frozen pastry squares can be in an airtight container for up to 1 month.
