- 1 sheet puff pastry, thawed
- 1 cup goat cheese, at room temperature
- 1 cup hot pepper preserves - I used jalapeño jam
Preheat the oven to 425° F.
Unfold the puff pastry on a flat surface. Using a pizza cutter, cut the pastry into 6 equal sections.
Place each rectangle of puff pastry in each muffin top tin or put them on a baking sheet covered with a baking mat or coated in cooking spray at least 2-inches apart. Fill each pastry rectangle with a little less than ¼ cup (2 tablespoons plus 2 teaspoons if you must measure, but approximate is fine) of softened goat cheese. Top with a similar amount of hot pepper preserves. Carefully fold the corners toward the center of the pastry until they meet in the middle and carefully pinch them together.
Bake the pastries at 425° F for 18-22 minutes until the edges of the pastry turn golden brown.
Let them cool on a wire rack for 20 minutes. Serve warm or at room temperature.
- Yields: 6 pastries
- Preparation Time: 30 minutes plus cooling time