Herbed Havarti En Croute Recipe
Ingredients
| 1/2 of a 17 1/2-ounce package (1 sheet) frozen puff pastry | ||
| 1 teaspoon Dijon-style mustard | ||
| 12 ounces Havarti cheese | ||
| Walnuts | 2 Teaspoon, finely chopped | |
| 1 teaspoon snipped parsley or 1/4 teaspoon dried parsley flakes | ||
| Orange peel | 1 Teaspoon, grated | |
| 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed | ||
| 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed | ||
| Snipped chives | 1/2 Teaspoon | |
| Fennel seed | 1/4 Teaspoon | |
| Several dashes ground red pepper | ||
| Egg | 1 , beaten | |
| Apple or pear slices | ||
| Assorted crackers | ||
Directions
GETTING READY
1) Preheat the oven to 400°.
2) Thaw the folded pastry for 20 minutes at room temperature.
MAKING
3) Spread the mustard on top of the cheese.
4) Sprinkle with parsley, walnuts, dill, orange peel, basil, chives, red pepper and fennel seed.
5) Unfold the pastry and slather the cheese inside.
6) Invert the cheese and fold 2 sides of the pastry over cheese with the edges overlapping.
7) Use water to seal the seam.
8) Trim the excess pastry from edges and fold it up and once again seal the seams using water.
9) With the seam-side facing down, place the pastry on a lightly greased baking sheet.
10) Cut out fruit or leaf shapes from the trimmed pastry.
11) Brush the cutout bottoms of with water.
12) Place them on the pastry-wrapped cheese.
13) Brush egg on the entire pastry.
14) Cover and chill for an hour.
15) Bake for around 20 minutes or until the pastry has turned brown.
SERVING
16) Serve the dish warm with apple, assorted crackers or pear slices.
1) Preheat the oven to 400°.
2) Thaw the folded pastry for 20 minutes at room temperature.
MAKING
3) Spread the mustard on top of the cheese.
4) Sprinkle with parsley, walnuts, dill, orange peel, basil, chives, red pepper and fennel seed.
5) Unfold the pastry and slather the cheese inside.
6) Invert the cheese and fold 2 sides of the pastry over cheese with the edges overlapping.
7) Use water to seal the seam.
8) Trim the excess pastry from edges and fold it up and once again seal the seams using water.
9) With the seam-side facing down, place the pastry on a lightly greased baking sheet.
10) Cut out fruit or leaf shapes from the trimmed pastry.
11) Brush the cutout bottoms of with water.
12) Place them on the pastry-wrapped cheese.
13) Brush egg on the entire pastry.
14) Cover and chill for an hour.
15) Bake for around 20 minutes or until the pastry has turned brown.
SERVING
16) Serve the dish warm with apple, assorted crackers or pear slices.
Chef
