Has this week just dragged on for everyone else?! So excited it's the weekend. I have some fun dinner plans - specifically an outing to Osteria Mozza (!!) that I 'm excited to write about next week.
This recipe is a cinch to make and perfect for a quick platter of food to munch on while you're drinking cocktails with your family and friends this weekend. I made a sweet version (with mascarpone and blueberry preserves), but you could definitely make it savory with onion jam, pancetta, and gruyere or pureed pumpkin and goat cheese. I'm going to attempt a corn, thyme, and mascarpone version tonight when our friend Mike visits.
blueberry thyme pastry bites
(makes 16 bites)
1 sheet puff pastry
1/2 cup of mascarpone cheese
1/2 cup blueberry preserves
1 bunch of thyme
Preheat oven to 375 degrees. Spray miniature muffin pan with cooking spray.
Defrost a sheet of puff pastry. Roll the pastry out to about 1/8 inch thick. Cut into 16 equal squares. (It's easiest to do this by cutting the dough halfway horizontally then again vertically. Then cut each half into another half. Voila! You have 16 equal pieces.)
Place the squares into the pan and lightly press the dough down into each cupcake cup, while leaving the edges above the cup. Fill the dough with 1/2 tablespoon of mascarpone, 1/2 tablespoon of blueberry preserves, and a large pinch of thyme.
Bake for 20 minutes. Let cool approximately 3-5 minutes. Enjoy!