JIM HAGY / CHEF'S MARKET CATERING AND RESTAURANT
Savory Heart Pastries:
1 package frozen Pepperidge Farm puff pastry, defrosted
1 cup shredded sharp cheddar or goat cheese
½ cup grated parmesan cheese
1 1/2 tablespoons Pesto
1 cup julienned sundried tomatoes
1/8 teaspoon red pepper
Kosher salt
Preheat oven to 400 degrees.
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until 9½ x 11 ½ inches. Spread Pesto all over the sheet of dough. Mix cheeses with red pepper and sundried tomato in a bowl. Sprinkle cheese mixture generously over pastry dough. Working from the short ends, fold each end halfway to the center. Cover with plastic wrap and chill for at least 45 minutes. Cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Yield: 20 pastries
Sweetheart Cookies:
2 cups sugar
1/8 teaspoon kosher salt
2 sheets Pepperidge Farms puff pastry
Preheat the oven to 450 degrees
Combine the salt and sugar. Spread 1 cup of the sugar combination on a flat surface like a marble slab or wooden board. Unfold each sheet of puff pastry on top of sugar. Pour ½ cup of the sugar mixture on top, spreading it evenly on the puff pastry. Roll the dough with a rolling pin until 9 ½ x 11 ½ inches, and the sugar is pressed into the puff pastry on top and bottom. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remainder of the sugar. Cover with plastic wrap and freeze for 45 minutes. Cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 6 minutes until caramelized and brown on the bottom. Turn with a metal spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. Yield: 40 cookies
