|Recipe from: fullforkahead|
Image credit: Kenda and Kimberly
“These even reheated pretty nicely in the oven when hubby and I had a few with our dinner a few days later.” Kenda and Kimberly
1 bunch of fresh kale (about 4-5 cups chopped or torn into pieces)
1 small white or sweet onion, small diced
3/4 cup small-cubed fresh part-skim mozzarella cheese
1/2 cup grated fresh Parmesan cheese
1 tablespoon olive oil
1 teaspoon chopped herbs, such as thyme, dill or rosemary
3-4 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
2 large eggs
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
Remove the thicker, tougher pieces of stem from each kale leaf and tear or chop the leaves
Cook in a large pan over medium heat for about ten minutes, stirring occasionally until the
leaves have begun to wilt and are tender.
Allow to cool, off the heat, for about ten minutes.
In a large bowl, combine the kale, onion, cheeses, olive oil, fresh minced herbs and a little
salt and pepper.
Cut puff pastry into 3 equal strips.
Cut each of those into 3 squares for a total of 9. Repeat with second sheet of pastry.
Lightly spray the bottoms and sides of your muffin pan wells with nonstick cooking spray.
Place a square in each muffin cup, pressing into bottom and up sides and leaving corners
Divide filling among cups. Bring the corners of the pastry together, pinching them together
over the filling.
If making these early the same day, you can cover the muffin pans and refrigerate till ready
Preheat oven to 400°.
Beat remaining egg in a small bowl and brush over the pastries.
Bake until the puffs are golden brown and have puffed up, about 25 minutes.
Transfer to a wire rack; let puffs cool in pan for 10 minutes.
Use a sharp knife to loosen the puffs from the edges and turn onto to rack to finish cooling.
These are best the first time they’re baked, but they will reheat fairly well in the oven at 350
degrees for about 10 minutes.
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