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Muenster-en-Croute recipe

These elegant hot appetizers offer warm,soft muenster cheese, roasted red pepper, spinach and shallotstucked inside crisp, flaky puff pastry.

Recipe: Muenster-en-Croute

3 red peppers
2 pounds spinach
1/4 cup minced shallots
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (17 1/2 ounces each) frozen puff pastry, thawed
24 slices (1 pound) Wisconsin Muenster cheese
2 egg yolks, beaten
1/4 cup whipping cream

  • Place peppers on baking sheet; bake at450°F (230°C) until charred, about 30 minutes. Wrap inplastic wrap; cool. Peel skin; seed. Cut into julienne pieces.Set aside.
  • Immerse spinach in large pot of boilingwater 1 minute. Drain; rinse with cold water. Drain thoroughly;squeeze dry.
  • Saut shallots in butter; combinewith spinach and seasonings. Set aside.
  • Cut 1 package puff pastry into eight (6-inch)squares. On each piece of pastry, layer 1 slice cheese, 3 tablespoonsspinach mixture, 1 slice cheese, several pepper strips and 1slice cheese, leaving 1/2 inch edge all around pastry.
  • Combine egg yolks and whipping cream;brush on pastry edges.
  • Cut remaining package puff pastry intoeight 7 inch squares. Place one on top of each 6 inch square;fold over edges, sealing pastry.
  • Brush tops with egg yolk mixture.
  • Place on cookie sheets; bake at 350°F(175°C) for 20 minutes or until golden brown and puffed.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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