Ingredients
9
9 servings
- •1 frozen puff pastry, thawed
- •1 large egg yolk, beaten with a splash of water
- •9 tablespoons Private Selection® Chef’s Blend Sharp Cheddar Gouda Asiago Thick Cut Shredded Cheese
- •6 tablespoons Private Selection® Willamette Red Raspberry Preserves
- •9 small sprigs fresh mint
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk and water mixture over the borders of each square.
- Place about 1 tablespoon of Private Selection® Chef’s Blend Cheese in the center of each pastry square.
- Bake the squares for 15–17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
- Spoon 2–3 teaspoons of Private Selection® Willamette Red Raspberry Preserves onto the center of each square. Garnish each jam bite with a small sprig of mint just before serving.
- Enjoy!
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