Hors d'oeuvre Buffet

Italian Sausage Puffs

• 1 sheet puff pastry thawed

• 1 tablespoon dried oregano and basil

• 1 pound bulk Italian sausage

Lay sheet of pastry with long edge in front of you. Sprinkle dried herbs on top of pastry. Pat the sausage out to the length of the pastry. Tightly roll the pastry around the sausage. Moisten the edge with water and roll over to secure. Cut into 1/2" rounds and lay onto parchment lined baking sheet. Bake 400 degrees until golden brown, 15-18 minutes.

Salmon en Croute

• 1/2 sheet puff pastry thawed

• 1 salmon fillet approximately one-half pound

• 1 tablespoon Dijon mustard

• 1 tablespoon white Worcestershire Sauce

• 2 sprigs fresh dill

• salt & lemon pepper to taste

Using a pastry brush, brush the mustard over the top of the pastry. Cut the fresh dill over this. Lay the salmon in the center of the pastry. Sprinkle the sauce on the fish and season. Fold the pastry over the fish. Cut away any excess pastry and seal with water. Bake 375 degrees about 20 minutes.

Proscuitto and Asiago Pinwheels

• 1/4 lb. proscuitto sliced thin

• 1/4 cup grated Asiago cheese

• 1 sheet puff pastry thawed

Sprinkle the cheese over the top of the pastry. Lay the proscuitto over the cheese. Starting at the long end, tightly roll the pastry around the meat and cheese. Moisten the edge with water and seal. Cut 1/2 " slices and place them on a parchment lined baking pan. Bake 400 degree 12=15 minutes until golden brown.

Cinnamon Orange Cookies

• 1 puff pastry sheet thawed

• 1/3 cup white sugar

• 3 tablespoons cinnamon

• grated zest of an orange

Sprinkle the pastry with the sugar until completely covered. Sprinkle the cinnamon over the sugar. Grate the orange rind over this. Starting on one long side of the pastry roll very tightly until you come to the middle. Stop rolling and turn the pastry around until the flat unrolled side is in front of you. Roll this tightly until you meet the rolled side in the middle. Cut into 1/2" circles. Bake on a parchment lined cookie sheer 12-15 minutes until golden brown.

Puff Pastry Shells with Cranberry & Cream Cheese Filling

• 1 package baked puff pastry shells

• 3 oz. cream cheese mixed with 2 tablespoons powdered sugar & teaspoon lemon juice

• 1/2 cup prepared fresh cranberries

• 1 tablespoons pecan pieces

When the pastry cups have cooled remove the tops and place a teaspoon of the cream cheese filling in the center. Top this with a teaspoon of the cranberries. Add a pecan piece and place the lid of the pastry on top of the filling. 

Asparagus Puffs

• 1 lb. blanched asparagus

• 1/4 sheet thawed puff pastry cut into 1/2" wide strips

Curl a piece of pastry around a cold blanched asparagus spear. Lay on a parchment lined baking sheet and bake at 400 degrees about 10-12 minutes until golden brown.

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