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Roquefort & Preserves Squares

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Roquefort & Preserves Squares

Marc J. Sievers

The smell of puff pastry baking in the oven is what I would imagine patisserie-heaven would smell like.  Now, add Roquefort cheese and strawberry (or fig) preserves inside and you have a delicious, simple, and unexpected hors d’oeuvre to serve to your guests at your next soirée!

The beauty with my recipe for Roquefort & Preserves Squares is using frozen store-bought puff pastry, good quality store-bought or home-made preserves.  Also, you can assemble this a few hours in advance, leave it in the refrigerator, and bake it right before your guests arrive, et voilà!


Watch my webisode of From My Kitchen to Yours - Parisian Cocktail Party for a complete tutorial:


Roquefort & Preserves Squares

Ingredients (makes 12 squares)

  • Puff Pastry – 1 package (2 sheets), defrosted
  • Strawberry Preserves – ¾ cup
  • Roquefort – ¾ cup, crumbled
  • Egg – 1 whole, extra-large, beaten

Directions

  1. Preheat the oven to 450 degrees F.  Line a sheet pan with parchment paper and set aside.
  2. Begin by laying out one thawed sheet of puff pastry on a floured surface.  Lightly roll into a 11-inch by 14-inchrectangle.  Place it on the sheet pan.
  3. Spread the strawberry preserves onto the pastry, leaving a ½-inch border around the entire pastry.
  4. Sprinkle the crumbled cheese evenly on the preserves and within the border.
  5. Next, lightly roll the second piece of puff pastry into a 11-inch by 14-inch rectangle, as you did for the first. Then, brush the border of the first pastry with the egg wash.  Lay the second pastry square directly on top of the first square, lining up the edges.  Be careful not to stretch or pull the pastry out of shape.
  6. Brush the top of the pastry with the egg wash, and then cut five slits through the top layer of pastry, for steam to escape.  Allow to chill in the refrigerator for 30 minutes.
  7. Place into the pre-heated oven and bake for 20 to 25 minutes.  Turn once mid-way through the baking time.  Bake until puffed and golden brown.  Remove from the oven and allow to cool.  Cut into strips or squares.  Serve warm or room-temperature.

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