Artichoke Parmesan Strudel |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 24 |
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Another great little finger food starring artichokes! Simple and easy, and different from your run of the mill dip party food! Ingredients:
1 (17.3 oz) box frozen puff pastry |
2 (8 oz) packages cream cheese, softened |
1 1/4 c freshly grated parmesan cheese, divided |
5 large eggs, divided |
1/4 c chopped fresh parsley |
2 t fresh lemon juice |
2 t dried thyme |
1/4 t salt |
1/4 t fresh ground black pepper, or white pepper |
2 (14 oz) cans artichoke hearts, drained and chopped |
Directions:
1. Preheat oven to 400
2. Grease a 13x9 inch paking pan, set aside
3. On a lightly floured surface, roll each puff pastry sheet into a 14x10 inch rectangle
4. Place one sheet in bottom of prepared pan and prkc with a fork
5. Bake for 8 minutes, set aside to cool slightly
6. In a medium bowl, combine cream cheese, 1 c parmesan, 4 eggs, parsley, lemon juice, thyme, salt and pepper
7. Beat at medium speed with an electric mixer until smooth
8. Stir in artichokes until well combined
9. Spread artichoke mixture on bottom crust in pan and top wtih remaining puff pastry sheet
10. Lightly beat remaining egg and gently brush over top of crust
11. Bake for 15 minutes, sprinke with remaining 1/4 c Parmesan cheese and bake 10-12 minutes, or until lightly browned
12. Cool in pan for 10 minutes, and cut into squares
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