How can an appetizer get any easier? With my friends who host large crowds of hungry neighbors in mind, I happily borrowed this recipe and pic from Comfortably Domestic! Can you wait to get your hands on ’em? I can’t!
Makes 36 puffs
2 very thinly sliced (small) Vidalia or other sweet onion
1 Tbs. unsalted butter
¼ tsp. kosher salt
1/8 tsp. black pepper
½ of a 17.3 oz. package of (frozen) Pepperidge Farm Puff Pastry
3.5 oz. herbed fresh goat cheese (chevre) crumbles
- Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 400 degrees F.
- Remove one sheet of the frozen puff pastry and set it on the counter to thaw; about 30 minutes.
- Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
- Add butter, onions, salt and pepper; stirring until butter melts.
- Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown, and very tender; about 25 minutes total.
- Roll the thawed pastry out on a floured surface to 1/8-inch thickness.
- Cut circles of pastry with a 1 ½-inch round biscuit or cookie cutter. (If you don’t own a 1 ½-inch cutter, then the rim of a shot glass will do.)
- Place the pastry rounds about 1-inch apart onto the prepared baking sheets.
- Dock each round with a fork by piercing the centers three times.
- Bake for 8 to 10 minutes, or until pastry has puffed and edges begin to turn a little golden brown.
- Remove the puffs from the oven and immediately depress the centers with a finger to form a small cup.
- Place a pinch of the goat cheese crumbles in the center of each puff (about ¾ tsp.)
- Top the cheese on each puff with a pinch of the caramelized onions.
- Serve immediately.