The same refrigerated croissant pastry works for both of these different appetizers, one for breakfast and the other to enjoy with your evening drinks!
Ingredients for both
- 1 can refrigerated croissant dough
- 1 egg, beaten
- parchment paper
- flour
For Cherry Butter Pockets
- Classic Country Foods Cherry Butter
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Milk
- Drops of Vanilla
For Figgie Cheese Bites
- Classic Country Foods Fig Jam
- Small log if herb goat cheese
- Parmesan Cheese
- Coarse Sea Salt
Heat oven to 350•
Classic Country Foods making Cherry Butter Pockets
Cut parchment paper paper to fit bottom of a cookie sheet. Sprinkle a small amount of flour on paper to prevent sticking. Open can of croissant dough and spread flat on paper. Gently separate the triangles. To make a packet place a tablespoon of filling in the center of triangle (Cherry Butter, or Gig with a slice of goat cheese). With clean hands dip your finger into the beaten egg and paint a line around the edge of the pastry. Then fold in the corners, starting with the medium end of triangle, lining the edges up so you can seal them. Next fold the long end over and gently wrap it under the packet (pick up the packet to do this). Finally fold the top down to make a packet. Press edges to seal either with your finger, or gently with the tines of a fork. Brush the packets with the egg. If making the fig appetizers, sprinkle them with the parmesan cheese and a small amount of coarse sea salt.
Bake for 15-20 minutes till golden brown.
For the Cherry Butter Pockets – while baking in the oven mix the powdered sugar, milk and vanilla in a small bowl. When the pockets come out of the oven, take a spoon and drizzle them with the frosting.
Make ahead instructions: Either of these can be baked for 10 minutes and then removed from the oven and kept in the refrigerator. When ready to serve bring to room temperature, place on a baking sheet in a 350• oven for 10 minutes. The pastries will achieve the golden-brown color when ready.
Denise Hitchcock
