Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts
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Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 sheets puff pastry, thawed
- 1 cup bing cherries, pitted and halved
- 2 peaches, peeled and chopped
- 2 teaspoons cornstarch
- 1/3 cup pernod
- 1 (6 ounce) log COLD goat cheese
- 1 egg + 1 teaspoon water
Instructions
- Preheat the oven to 425 degrees F. Place the puff pastry sheets on the counter to thaw. Line a baking sheet with parchment paper.
- In a saucepan, combine the cherries, peaches and cornstarch. Stir to mix. Add the Pernod and heat the mixture over medium-low heat, stirring occasionally. Cook the peaches and berries until they break down, soften and the mixture starts to thicken, about 6 to 8 minutes. If at any moment the mixture becomes TOO thick, you can always add a teaspoon of water to thin it out.
- Once the chutney has thickened, set it aside to cool slightly.
- Slice the goat cheese into 9 equal slices. Place them on the puff pastry like you would in a tic tac toe board. Spoon 1 to 2 tablespoons of the Pernod cherry peach chutney on top of each goat cheese piece. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.
- Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly before serving. Serve with the leftover chutney!
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