My daughter-in-law, Valerie, made this for the Christmas appetizer. Delicious! Flakey and soft outer layer with a tasty cream cheese center; how can you possiblily go wrong! Thank you kitchenfunwithmy2sons
Ingredients:
- 1 sheet puff pastry thawed per direction
- 7.5 ounces whipped cream cheese (Valerie used 8 ounce block cream cheese, softened and whipped to soft)
- 1/4 cup grated Parmesan cheese
- 1 large egg plus 1 tablespoon water (combined)
- thinly sliced chives for garnish (Valerie blended with cream cheese)
Directions:
Preheat oven to 375-degrees and line a sheet tray with parchment paper, set aside.
Roll out the puff pastry on a lightly floured surface to 14x10 rectangle.
Spread whipped cream cheese, leaving 1-inch bare along long edges.
Sprinkle the parmesan evenly on top of spread cream cheese.
Tightly roll the long edge toward the opposite edge.
Original recipe does not cut pieces all the way through as Valerie cut them into individual pieces.
Place pieces on parchment paper. Brush piece with egg mixture. Bake for 12-15 minutes until golden brown.
