I believe I found this recipe on Pinterest as well. And I have one word for them…. AMAZING!!
These were so fun to make and even better to eat. It gave the kids and I some good quality time together in the kitchen.
I wish I would have found this recipe while I still had some of the avocados left from SoCalAvocodos, but I ran out too soon!
Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option)
Makes approximately 9 puffs, depending on size of squares and how thin dough is rolled
1 large sheet puffed pastry, thawed.
1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square) – I used fat free
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Sala Verde and Tostito Restaurant Style salsa
salt and pepper, sprinkled to taste
1 egg, beaten
Preheat oven to 400F and prepare two baking sheets with either parchment paper.
Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.
On half the squares, place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
Remove from the oven and serve. Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving. Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.
To keep this vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home. Omit the eggwash and if desired, lightly wash with almond milk or soy milk.
As I said, these were amazing. We happen to have some left over of avocado, cream cheese and salsa left over, so I made a bit of chip dip to have along with these! Again…. AMAZING. So glad I found these!
Happy Day for us in the kitchen.
Patricia – Two Girls Cooking