Gouda Upside Down Puff Pastries
Time:25 minutes
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
9
Ingredients
- 1 package (6 ounces) Driscoll’s Raspberries, divided
- 2 ounces Gouda cheese
- 1 puff pastry sheet, thawed
- 1/3 cup plus 3 teaspoons honey, divided
- 2 teaspoons lemon juice
- 1 egg
- 1 teaspoon water
Directions
- PREHEAT oven 400°F.
- COVER a baking sheet with parchment paper.
- PLACE 3 raspberries close together on baking sheet to form a small mound.
- REPEAT until you have 9 small mounds of raspberries.
- SLICE2 ounces Gouda cheese into 9 slices.
- PLACE 1 slice onto each mound of raspberries.
- POUR 1/3 cup honey into a small bowl.
- ADD 2 teaspoons lemon juice.
- STIR until combined.
- SPOON 2 teaspoons honey mixture over each mound of raspberries on baking sheet.
- CUT 1 thawed puff pastry sheet into 9 equal pieces.
- ROLL OUT or STRETCH puff pastry pieces to increase size to cover raspberry mounds.
- COVER each raspberry mound with 1 piece of puff pastry and LEAVE space between edges of puff pastry pieces.
- PRESS DOWN edges of puff pastry pieces using a fork or lightly floured fingertips.
- CRACK 1 egg into a small bowl and ADD 1 teaspoon water.
- WHISK thoroughly.
- BRUSH puff pastry pieces lightly with egg wash.
- BAKE 12 – 15 minutes until pastry is golden brown.
- ALLOW appetizers to cool 2 – 3 minutes.
- REMOVE pastries from baking sheet using spatula.
- FLIP OVER pastries and PLACE onto a serving platter.
- SPRINKLE remaining raspberries evenly over pastries.
- DRIZZLE pastries with 3 teaspoons honey.
- SERVE immediately.
