Turkey, Fennel & Cherry Puff Pastry Pockets
Makes 6 servings.
- 1 Tbsp. extra virgin olive oil
- 1 small fennel bulb, thinly sliced
- 2 Tbsp. dried cherries
- 1 Tbsp. country Dijon mustard
- 1 package (2 sheets) puff pastry
- 4 oz. Fromager d’Affinois®, cut into 6 thin slices
- 6 oz. roasted turkey breast, shredded
- 1 egg, beaten
In small skillet, heat oil over medium heat. Add fennel and cook 6 to 8 minutes or until golden brown, stirring occasionally. Add cherries and mustard; cook 1 minute. Remove from heat and let cool.
On work surface, unfold 1 sheet of puff pastry. Use pizza cutter or sharp knife to cut it lengthwise into 3 strips (you should be able to follow the lines where the pastry was folded). Cut each strip crosswise in half. Repeat with remaining sheet of pastry.
Place 1 cheese slice in center of each of 6 pieces of puff pastry. Divide turkey and fennel mixture over cheese. Brush all four edges of pastry pieces with egg. Place remaining pieces of pastry over top. Use your fingers to stretch the pastry pieces over and lightly seal the edges to form pockets, then use tines of fork to press and seal all sides. Transfer pockets to parchment-lined rimmed baking pan and transfer to freezer for 15 minutes.
Meanwhile, preheat oven to 400° F. Remove pockets from freezer; place second sheet of parchment on top of pockets, then place second baking pan on top of parchment (this prevents pockets from puffing too high). Transfer to oven and bake 18 minutes. Remove top baking pan and parchment, adjust oven setting to broil and place pockets under broiler 2 to 3 minutes or until golden brown and crispy, rotating if necessary. Let stand 5 minutes before serving.
Prep time: 25 minutes
Bake time: 20 minutes
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