Goat Cheese, Cranberry Chutney and Toasted Walnut Envelopes
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- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 15 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 40
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 37 mg
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 15 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 40
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 37 mg
Ingredients
Directions
- 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
- 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
- 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.
