Makes: 16 servings
Cook: 25 minutes
1 sheet puff pastry, thawed, Pepperidge Farm®
1 teaspoon water
3 tablespoons goat cheese
2 tablespoons + 1 teaspoon cream cheese, softened, Philadelphia®
2⁄3 cup dried mixed fruit, finely chopped, Sun-Maid®
1. Preheat oven to 400ºF. Line two baking sheets with parchment paper; set aside.
On a lightly floured surface, unroll puff pastry sheet. Using a rolling pin, roll pastry to a 14×10-inch rectangle. Cut pastry into sixteen 3 1⁄2×2 1⁄2-inch rectangles.
Stir together egg and water; set aside. In a medium bowl, stir together goat cheese and softened cream cheese until well mixed. Spread 1 teaspoon of cheese mixture in middle of a pastry rectangle; top with 2 teaspoons of the chopped dried fruit. Using a pastry brush, brush egg wash on edges of pastry. Bring corners of the pastry together and pinch seams together with a fork. Repeat with remaining pastry, cheese, and dried fruit to make 16 puffs total.
Arrange puffs on baking sheets. Refrigerate for 15 minutes. Remove from refrigerator and brush tops with remaining egg wash.
Bake for 25 to 30 minutes or until puffed and golden. Remove from oven and cool for 5 minutes. Serve warm.