Search results
Results from the WOW.Com Content Network
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
Beat the blue cheese, cream cheese, heavy cream and lemon juice in a medium bowl with an electric mixer on low speed until the mixture is smooth. Spread 1 tablespoon cheese mixture on 18 bottom pastry layers. Top with the top pastry layers and spread with the remaining cheese mixture. Sprinkle the walnuts and parsley on the pastries.
For more fancy appetizers, try Ree Drummond's twist on pigs in a blanket, ham and cheese pinwheels, or one of the finger foods ahead. They're a perfect way to lead into a bigger Christmas dinner ...
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all.
Beat the remaining cream and the sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form. Do not over beat. Fold half the whipped cream into the cheese mixture. Fold in the remaining whipped cream just until combined. Spoon the mousse into the pastry shells. Refrigerate for 1 hour.
Line 2 baking sheets with parchment paper. In a medium bowl, gently stir together the cheddar, parmesan, and cayenne, and set aside. In a small bowl, beat together the eggs and 1 teaspoon water ...
For premium support please call: 800-290-4726 more ways to reach us
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.