Mar 02, 2009
Let me start by saying I'm not exactly a genius in the kitchen, but...instead of using puff pastry sheets, I used the pepperidge farm puff pastry shells because I thought going through all that with the sheets wasn't worth it when all you needed was a pastry cup. Bad idea. I didn't realize they come flat and raise in the oven. They have to cook for 20 minutes, per the package instructions. So I cooked them for 15 minutes and cut out the middle. (You can't take off the top and fill them. When you take off the top, most of the pastry comes off and there's no "well" to stuff). When you cut out the middle, the space is so tiny. It was hard to judge how much nut mixture vs. cheese to get in there. I put them back in the oven for 5 minutes and the cheese melted. Having said all that, they were just okay. I thought the mustard was too strong (I used grey poupon). And don't chop the nuts too small or they just get lost. I gave it 4 stars because I didn't use the sheets as directed and maybe the filling would have been more balanced (more cheese vs. mustard mix) and tasted different. Another reviewer used phyllo cups and had success. The silver lining to this attempt is I found puffpastry.com and they have some recipes there that I'll try.
—lisa j
