Ingredients
Units
- 1 box frozen puff pastry, thawed
- 4 oz Manchego cheese
- 8+ Tbsp quince paste
- 1 egg
- 1 Tbsp water
- ⅛ cup Marcona almonds, chopped
- coarse salt
- freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Roll out puff pastry on floured surface, and cut into 8 even squares.
- Fill each square with ½ oz of Manchego cheese and a heaping Tbsp of quince paste.
- In a small bowl, whisk the egg and water to create an egg wash.
- Brush the egg wash over the perimeter of the puff pastry squares, and fold one corner over, creating a triangle. Press edges to seal (*note: you can also crimp with the prongs of a fork).
- Score tops of triangles to create a small opening for steam to escape during baking.
- Brush tops generously with egg wash, and sprinkle with chopped almonds, coarse salt, and freshly ground black pepper.
- Bake for 18-20 minutes, or until puffed and golden brown.
- Remove from oven, and after 10 minutes, place pastries on a cooling rack.
- Serve warm or at room temperature.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian