Eggplant and Stilton Squares

~Time: 20 minutes, Total: 3 hrs 15 mins, Yield: Makes 4 dozen squares

RECIPES & IDEAS

Tatianna

6/25/20211 min read

Eggplant and Stilton Squares

~Time: 20 minutes, Total: 3 hrs 15 mins, Yield: Makes 4 dozen squares

Ingredients:

-One 14-ounce package of all-butter puff pastry, thawed if frozen but still cold

-1/2 cup Eggplant Cinnamon Jam

-3/4 cup crumbled Stilton cheese (4 ounces)

Directions

1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.

2. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.

3. Return as many cooled squares as will fit on a baking sheet. Top each square with 1/2 teaspoon of the Eggplant Cinnamon Jam. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Make-Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month.