Parisian Cocktail Party Hors d'Oeuvres – Cooking with Marc J. Sievers

Roquefort cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta is lower in fat and calories, while blue cheese provides a similar flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can reduce saturated fat.

strawberry preserves

🥗Healthier: fresh strawberries

💰Cheaper: mixed berry preserves

Fresh strawberries offer lower sugar and more nutrients.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Defrost one package of store-bought puff pastry in the fridge overnight.

Lightly flour the work surface and rolling pin.

Roll out the puff pastry to about 11 by 14 inches.

Unroll the puff pastry onto a parchment-lined sheet pan.

Spread 1 tablespoon of whole grain Dijon mustard and 1 tablespoon of smooth Dijon mustard on half of the puff pastry, leaving a 1/2 inch border.

Sprinkle about 1 tablespoon of fresh thyme over the mustard.

Add 8 slices of soppressata down the center of the pastry.

Sprinkle 3/4 cup of Gruyère cheese over the soppressata, keeping a 1/2 inch border.

Brush the edges of the puff pastry with an egg wash made from 1 egg and 1 tablespoon of water.

Fold the pastry over to seal and press the edges down.

Brush the top with more egg wash for a glossy finish.

Refrigerate while preparing the second pastry.

Roll out the second piece of puff pastry to about 11 by 14 inches.

Lay it onto a parchment-lined baking sheet.

Spread 1/2 cup of strawberry preserves over half of the pastry, leaving a 1/2 inch border.

Sprinkle Roquefort cheese over the strawberry preserves.

Brush the edges with egg wash to seal.

Fold the pastry over and press the edges down.

Cut three slits in the center to allow steam to escape.

Brush the top with egg wash.

Preheat the oven to 450°F (232°C).

Bake for 20-25 minutes until golden and puffy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens