Ok, seriously yum and a piece of cake.
Ingredients:
1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper, sprinkled to taste
1 egg, beaten
Directions:
1. Heat oven to 400 degrees and spray one baking sheet with cooking spray. (You can also with foil and then lightly spray with cooking spray.)
2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I
only used one of the two pastries that came in the box, and made 9
squares, or 4 pairs for pockets. You'll have one "square" left over. Or....you can get 18 squares, or 9 pockets if you use
the whole box of puff pastry.)
3. On half the squares, place a dollop of
avocado, then cream cheese, then salsa. (I used a 1/2 tablespoon as my dollop.) Season with salt and pepper.
(*I seasoned my mashed avocado with salt and pepper and mixed.) Use the remaining squares as the tops and place over top the filling.
Seal the pockets by pressing the edges with a fork. Seal well so no
filling oozes out during cooking.
4. In a small bowl beat an egg with a fork
and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes,
or until desired browning and puffing has occurred.
5. Let cool for a few minutes or, like me, you will have a very burned roof of your mouth.
*www.navywifecook.com