Puff Pastry Appetizers, Two Ways

Set the bar high right out of the gate with two impressively assembled and mouth-watering appetizers. Guests are instantly drawn to these perfect puffed pastries, topped with either caramelized onions, apples and prosciutto or multi-coloured carrots and ricotta.

Preheat the oven to 425°F (220°C).

Multicoloured Carrot with Ricotta Filling

On a lightly floured work surface with a rolling pin, roll out one piece of quick puff pastry to form a 16 x 8-inch (40 cm x 20 cm) rectangle. Using a sharp paring knife, cut the rectangle into eight 4 x 4-inch (10 cm x 10 cm) squares. Prick with a fork all over. Transfer the pastry squares to a Sheet Pan lined with parchment paper and refrigerate until ready to use.

Place the carrots and ¼ cup (60 ml) cold water in a Stainless Steel Sauté Pan. Season with salt and pepper. Bring to a boil. Cover with the lid and cook over medium-high heat for 5 minutes. Remove the lid and cook until the water evaporates, about 3 minutes. Add the butter, honey, spices and half of the lemon juice. Cook, stirring, until the carrots are nicely glazed, about 6 minutes.

Meanwhile, in a bowl, combine the ricotta, feta, shallot, garlic, dill, lemon zest and remaining lemon juice. Season with salt and pepper.

Brush the pastry squares with the egg wash. Spread the ricotta mixture diagonally down the centre of the pastry squares. Top with the carrots. Fold two opposite points of the square over the filling and seal to close with a toothpick. Brush the top of the pastry with egg wash.

Bake in the oven for 25 to 30 minutes or until the puff pastry is golden. Let cool. Remove the toothpicks. Sprinkle with dill and drizzle with honey before serving.

Caramelized Apple with Prosciutto Filling

On a lightly floured work surface with a rolling pin, roll out the second piece of quick puff pastry to form a 16 x 8-inch (40 cm x 20 cm) Using a sharp paring knife, cut the rectangle into eight 4 x 4-inch (10 cm x 10 cm) squares. Using the paring knife, lightly score a ¼-inch (6 mm) border all around the edge of each square. Prick with a fork everywhere but the border. Transfer the pastry squares to a Sheet Pan lined with parchment paper and refrigerate until ready to use.

In a Stainless Steel Fry Pan over medium-high heat, melt the butter with the olive oil. Add the red onion and thyme. Cook, stirring, until lightly caramelized, about 5 minutes. Season with salt and pepper.

Deglaze with the vinegar. Stir in the sugar until melted. Add the apple slices. Cook until starting to soften and caramelize, about 4 minutes. Remove from the heat and let cool slightly.

Brush the boarders of the pastry squares with the beaten egg. Top the centres of the pastry squares with the cheddar cheese and the onion mixture, leaving the boarders free. Add the blue cheese and prosciutto, folding the pieces into small rosettes.

Bake in the oven for 25 to 30 minutes or until the puff pastry is golden and the prosciutto is crispy. Let cool. Top with microgreens before serving.