Puff Pastry Filled with Gorgonzola & Apricot

Recipe courtesy of Robert Dekeersgieter, Spirit of the Ethan Allen III, Burlington, Vermont.

Ingredients

1 sheet of puff pastry
4 oz. gorgonzola (dulce preferred)
2 oz. apricot jelly/jam
1 egg

Directions

Punch out with a wine glass 10-12 circles, make a smaller circle in the center of the puff pastry, brush with egg-wash and bake in 425 degree oven for about 5 minutes, or until nice gold color. If the pastry has risen too high, it is ok to push it down a little while still hot. Peel out the small inner circle of the pastry and keep lid aside, fill with the gorgonzola cheese and brush with the apricot glaze. When ready to serve, place the pastries in the oven for about 30 seconds so as not to burn the crust. Take out of oven, place on serving plate and replace lid and serve. Makes 10 to 12 pieces.