The Glancy Family Cookbook

Country Puff Pastries

The Glancy Cookbook, chapter 6

Category: Breakfast

Ingredients

3 sheets puff pastry (1 1/2 boxes, from the freezer section)
4 oz Swiss cheese, grated (1 cup)
2 tbsp Parmesan cheese, grated
2 oz slivered, boiled ham (about 1/3 cup, packed)
2 oz Canadian bacon, chopped (about 1/3 cup, packed)
3 hard-boiled eggs, chopped
3 tbsp half and half
black pepper, to taste
1 egg
1 tsp water

Steps

Thaw dough according to package directions. While dough is thawing, mix together the cheeses, ham, bacon, hard-boiled eggs, cream, and pepper.
Roll pastry into 12" square. Cut into 9 4" squares. Place a generous tablespoon of filling mixture in the center of each square.
(Or for appetizer-size pastries, cut dough into 12 or 16 squares.)
Make an egg wash by mixing egg and water. Brush edges of pastry squares with the egg wash, then fold each square from the bottom left to top right, forming a triangle.
Press down the edges of triangles with tines of a fork to seal. Brush tops lightly with egg wash.
If not using immediately, refrigerate up to 3 days or freeze.
When ready to serve, bake at 350 degrees for 20 minutes. If pastries have been frozen, bake for 30 minutes. (Do not thaw.)
Bridget's note: I double the filling ingredients and use all 4 pastry sheets (2 full boxes). They freeze beautifully! The best way to do this is to put them on cookie sheets and freeze them for an hour or two, then transfer to zip-lock bags. Then you can pull out of the freezer and bake as many as you need.