Looking for a recipe from 10 years ago....

S

sallybr

Well-known member
.....I am 99.9% sure I got it from Gail's and hope that maybe someone might help me find it again. Google did not work

THe recipe was for an appetizer made with puff pastry cut in the shape of stars using a cookie cutter, then spread with a small amount of chili jam and a little cheese, perhaps a Brie or other soft melting type

baked, and served.

Does that ring a bell? Of course, I could wing the recipe but would like to find the source to give it credit

A friend of mine gave me a jar of her homemade chili jam, and I promised to send her this recipe

 
Could it be this recipe from PegW?

PegW: Rec: Splendid Puff Pastry Stars
Posted: Nov 7, 2001 9:54 PM

Splendid Puff Pastry Stars Serving Size : 80 1 pkg frozen Puff Pastry -- 14 ounce size Choice of toppings See below Cut pastry in half. Roll out one portion to 1/8" thickness on generously floured surface. Using 2 1/2 inch star cookie cutter, cut out stars, placing on foil or parchment lined baking sheets, about 1/2" apart. Spread with desired topping(s) and bake 8-10 min at 400 F. Repeat with remaining pastry and toppings. Pastry scraps can be gathered and rolled out once more. (any more would make them tough) Stars can be made ahead and frozen unbaked (bake for 12 - 14 min) or baked (reheat 10 min at 350 F) SPLENDID TOPPINGS: Hot pepper jelly & cheese: spread thinly with softened cream or goat cheese, top with 1/4 tsp hot pepper jelly and a bit of minced fresh basil. Caesar: Spread thinly with creamy caesar dressing, sprinkle with pepper, bacon bits and Parmesan. Mustard & Olive: Spread w/Dijon Mustard, sprinkle with fontina or provolone cheese. Top with a green olive slice (pimiento stuffed kind) Cranberry: Spread with cranberry sauce/relish/chutney, sprinkle with orange zest. Mexican Pizza: Spread lightly with salsa, top with grated Jack or Mozzarella, sprinkle with pepperoni bits (don't overload or pastry will go soggy) Chutney & Cheddar: Spread with chutney, sprinkle with aged cheddar and minced green onions. OR JUST USE YOUR IMAGINATION....(minced brie and nuts, smoked salmon & cream cheese, .....)

 
The formats are all screwed up over there. Here's a better format & the link where I found it.

PegW: Rec: Splendid Puff Pastry Stars
Posted: Nov 7, 2001 9:54 PM

Splendid Puff Pastry Stars
Serving Size : 80

1 pkg frozen Puff Pastry -- 14 ounce size

Choice of toppings See below

Cut pastry in half. Roll out one portion to 1/8" thickness on generously floured surface. Using 2 1/2 inch star cookie cutter, cut out stars, placing on foil or parchment lined baking sheets, about 1/2" apart. Spread with desired topping(s) and bake 8-10 min at 400 F.

Repeat with remaining pastry and toppings. Pastry scraps can be gathered and rolled out once more. (any more would make them tough)

Stars can be made ahead and frozen unbaked (bake for 12 - 14 min) or baked (reheat 10 min at 350 F)

SPLENDID TOPPINGS:
Hot pepper jelly & cheese: spread thinly with softened cream or goat cheese, top with 1/4 tsp hot pepper jelly and a bit of minced fresh basil.

Caesar: Spread thinly with creamy caesar dressing, sprinkle with pepper, bacon bits and Parmesan.

Mustard & Olive: Spread w/Dijon Mustard, sprinkle with fontina or provolone cheese. Top with a green olive slice (pimiento stuffed kind)

Cranberry: Spread with cranberry sauce/relish/chutney, sprinkle with orange zest.

Mexican Pizza: Spread lightly with salsa, top with grated Jack or Mozzarella, sprinkle with pepperoni bits (don't overload or pastry will go soggy)

Chutney & Cheddar: Spread with chutney, sprinkle with aged cheddar and minced green onions.

OR JUST USE YOUR IMAGINATION....(minced brie and nuts, smoked salmon & cream cheese, .....)

http://boards.epicurious.com/thread.jspa?messageID=445838񬶎

 
MY GOSH!!! THIS IS IT!

Oh, I cannot believe it, it's amazing that you retrieve this so fast!

I am forever in debt with you....


that is the one, I made it for my husband's Bday in 2001, exactly 9 years ago, Dec 2001

thank you thank you thank you!!!!

 
I'm so glad to help, a little payback for your blog that I enjoy so much. You made it easy with the

info that you gave.

 
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