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Apple Butter Puff Pastry Topped with a Blueberry Stilton & Green Apple Compote
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Ingredients:
Butter Puff Pastry:
1pkg. puff pastry 2 round cookie cutters of different sizes Egg Wash as needed Using the larger cookie cutter, cut desired amount of circles from puff pastry. On top of each circle, make a slight indention with smaller cookie cutter. Brush with egg wash & bake until golden brown in a 350 degrees oven. Cool & cut center circle from pastry, or push in center circle Blueberry Stilton: 1 wedge Blueberry Stilton or 1 wedge of Stilton 1/2cp Fresh Blueberries Crumble Blueberry Stilton or plain Stilton combined with blueberries. Green Apple Compote: 1ea Green Apple small diced 2oz chopped Shallots 2cloves of Garlic minced 1cp Major Gray’s Mango Chutney 2 sprigs of Rosemary pulled & Chopped 1oz E.V.O. In a sauté pan, Heat E.V.O. to smoking point. Add Shallots, Garlic, & Green Apples, sauté for 1 to 2 min. Add mango Chutney & chopped Rosemary, simmer for 1 to 2min. |
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Directions:
Fill each pastry half way with Green Apple Compote. Then top with Blueberry Stilton.
Tray & garnish as needed for your house. |
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