Mar 29, 2009

Cheese and Onion Butterflies

What to do with only a few lonesome puff pastry sheets? You make Cheese & Onion Butterflies of course! It’s crazy simple and so tasty. Best part; only two puff pastry sheets can go a long way. Play with the ingredients… add some hot chili peppers, dried or fresh herbs. Maybe even some died fruit. Just make the recipe your own! Or be basic like me :)

Ingredients:

puff pastry sheets
1/2 cup sharp cheddar
1/2 cup Gouda
1/3 small onion

Directions:

I splurged. Cheddar cheese -and especially sharp cheddar- is crazy expensive here. I’m using two different cheeses for this; cheddar & Gouda. You can stick to one cheese if you prefer. Any cheese you like.

You’ll need a grater, though.

Grate until you have about 1/3 cup of each cheese. Of course it depends on how many pastries you’ll be making.

You knew I’d throw in an onion, didn’t you? The onion adds an amazing flavor.

Grate 1/3 of a small onion. Combine the two cheeses.

Thaw the pastry sheets. I only had two left from the Cream Puffs I recently made. It was enough for a plate full of these babies, though.

Sprinkle a generous amount of cheese on top of the pastry sheets, and add some grated onion. You could also sprinkle some dried herbs such as basil or oregano on top.

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Roll both ends towards each other until they meet in the middle.

Use a very sharp knife to cut them in about 1/3 inch slices.

Place them on a cookie sheet—I’m using baking paper for this. Pop them in a preheated oven and bake at 400F (200C) for about 20 minutes. Done!

They are best when served warm/luke-warm. I absolutely love how something so simple can taste so good. Not that I really got a chance to eat more than two, seeing as my toddler polished off most of them!