Recipe courtesy of Sandra Lee
Mascarpone and Grape Puff Pastry Bites
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- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 276 mg
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 276 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry.
- Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes.
- Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter.
