Jalapeño Puff Pastry Potato Poppers #5FIX
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
16 poppers
- Serves:
- 4-6
ingredients
- 8 large fresh jalapenos
- 354.88 ml prepared Simply Potatoes Traditional Mashed Potatoes, 2-3 servings
- 29.58 ml philly chive and cream cheese with garlic and herbs, very soft
- 4 slice prosciutto, paper-thin, cut each into 4 strips making 16 total
- 2 sheet puff pastry, thawed and chilled
directions
- Preheat oven to 400. Prepare mashed potatoes according to pouch directions and stir in cream cheese. Set aside.
- While potatoes set up, slice jalapeños in half lengthwise, clean out seeds and membranes, and place onto parchment paper-lined baking sheet.
- On floured surface, cut each sheet of pastry into four squares. Then cut each square in half corner-to-corner making 16 triangles. *I like to use my fluted-edge pastry wheel for this, but a pizza wheel works just fine, too.
- Overfill each jalapeño half with potato mixture, and wrap each with a strip of prosciutto, place onto wide ends of pastry triangles and roll up towards pointed end. Place pointed end-down back onto lined baking sheet.
- Bake in 400 degree oven for 12-15 minutes until golden.
- *Before baking, you can brush outsides and top with an egg wash, but isn't necessary.
- **Serve with warmed raspberry jam if desired for dunking.
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !