Fleurs Cordon Bleu
An elegant appetizer version of Chicken Cordon Bleu, baked into a buttery puff pastry flower.
Ingredients
Nonstick cooking spray
1 sheet puff pastry
2 tablespoons Dijon mustard
2 tablespoons mascarpone
9 slices thinly sliced Swiss Cheese, cut in half (18 pieces)
9 slices thinly sliced Black Forest Ham, cut in half (18 pieces)
9 slices thinly sliced deli chicken breast, cut in half (18 pieces)
1 beaten egg
Chopped parsley, for garnish
Instructions
Preheat oven to 400F.
Apply a thin layer of cooking spray to a 6-cup muffin pan.
Roll the puff pastry sheet into a 15x11-inch rectangle. Cut pastry lengthwise into 6 long strips.
In a small bowl, combine Dijon and mascarpone.
Place 2 teaspoons of the Dijon mixture on one of the pastry strips. Use an offset spatula or back of a spoon to spread the mixture evenly over the pastry.
Place 3 halves of Swiss cheese, horizontally, on top of the Dijon mixture.
Atop the cheese, place 3 halves of sliced ham and 3 halves of sliced chicken, alternating each, side by side. The edges of the ham and chicken should be just above the top of the dough, so they will be visible and become crispy when baked.
Start at one end of the pastry and roll up like a cinnamon roll. Place rolled pastry into the prepared muffin tin.
Repeat steps 5-8 for the remaining 5 pastry strips.
Brush the rolls with a light layer of beaten egg.
Place muffin pan on a sheet pan for stability and bake for 30 minutes, until the pastry is golden and fully cooked.
Allow to cool in the pan before 10 minutes before serving. Garnish with chopped parsley.
Fleurs Cordon Bleu
Ingredients
Instructions
- Preheat oven to 400F.
- Apply a thin layer of cooking spray to a 6-cup muffin pan.
- Roll the puff pastry sheet into a 15x11-inch rectangle. Cut pastry lengthwise into 6 long strips.
- In a small bowl, combine Dijon and mascarpone.
- Place 2 teaspoons of the Dijon mixture on one of the pastry strips. Use an offset spatula or back of a spoon to spread the mixture evenly over the pastry.
- Place 3 halves of Swiss cheese, horizontally, on top of the Dijon mixture.
- Atop the cheese, place 3 halves of sliced ham and 3 halves of sliced chicken, alternating each, side by side. The edges of the ham and chicken should be just above the top of the dough, so they will be visible and become crispy when baked.
- Start at one end of the pastry and roll up like a cinnamon roll. Place rolled pastry into the prepared muffin tin.
- Repeat steps 5-8 for the remaining 5 pastry strips.
- Brush the rolls with a light layer of beaten egg.
- Place muffin pan on a sheet pan for stability and bake for 30 minutes, until the pastry is golden and fully cooked.
- Allow to cool in the pan before 10 minutes before serving. Garnish with chopped parsley.
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