MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Missy’s Boudin Stuffed Puff Pastry
Missy's Boudin Stuffed Puff Pastry | Print |
Recipe By: Alice Morrow
Missy's Boudin Stuffed Puff Pastry
Ingredients
- 2 sheets Pepperidge Farm Puff Pastry (thawed in refrigerator)
- 3-4 links of good quality cooked boudin
- 1 egg, beaten with 1 T. water
- Steen’s syrup
- Spicy Mustard
Instructions
- Take one sheet of defrosted puff pastry and place on a baking sheet.
- Remove the boudin from the casing and spread evenly on the puff pastry sheet. Leave about 1” around all sides of puff pastry.
- Place the second sheet of pastry on top of the boudin.
- Pinch the sides of both sheets of puff pastry together all the way around. You are creating a closed in package.
- Brush the beaten egg wash all over the top sheet of puff pastry. This helps with the browning of it.
- Place in 350 oven for 45 minutes or until golden.
- When you remove from the oven and place on serving platter, drizzle with the syrup and spicy mustard.
Notes
*****My niece, Missy, brought this appetizer for a family gathering and was a hit. She told me she got it from my other niece, Alicia. So I am giving both of them credit. Missy suggested adding your favorite grated cheese to the boudin for an extra kick. She suggested Pepper Jack Cheese. Sounds yummy to me.