1 Pkg. Puff Pastry Sheets (thawed but still cold and firm)
1 Pkg. Cream cheese (softened and divided in half)
1 Jar Stonewall Kitchen Roasted Garlic & Onion Jam
1/3 - 1/2 Cup Blue Cheese Crumble
By Roz Mayberry
Preheat oven to 4oo degrees.
Open out each pastry sheet and gently roll with a rolling pin until about 1/8” thick.
Spread half of cream cheese evenly down middle third of each sheet.
Spread a couple of TBS of jam evenly on cream cheese.
Sprinkle blue cheese crumbles on top of jam.
Slice uncovered portions of pastry dough out from center portions into strips about ½” wide.
Braid strips over filled portion by pulling over, twisting once, and joining at center.
When all strips are pulled over, fold up top and bottom to keep filling from leaking.
Chill in freezer 15 minutes.
Transfer to a baking sheet and bake for 20-25 minutes, until golden.
Cut in half lengthwise, then into “fingers” along strips. Serve warm.
*I usually make four of these at once, cook them half way on sheets of foil, let them cool, then seal up the foil and freeze them. Then, just before serving, I finish them off in a 400 degree oven for about 10-12 minutes