With puff pastry on hand, it won't take long to produce these stylish canapes.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2006
- 1 pkg (397 g) frozen puff pastry thawed
- 1 egg
- 1/4 cup grated romano cheese
MethodLine rimmed baking sheet with parchment paper or grease; set aside.
On lightly floured surface, roll out pastry to 16- x 10-inch (40 x 25 cm) rectangle. Whisk egg with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with cheese. Cut into 32 squares. Place on prepared pan. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze and transfer to airtight container; freeze for up to 2 weeks. Bake frozen.)
Bake in centre of 425°F (220°C) oven until puffed and golden, about 10 minutes.
Nutritional facts Per Piece: about
- Sodium 42 mg
- Protein 1 g
- Calories 74.0
- Total fat 5 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0