Remove 1 pastry sheet from the puff pastry package and thaw at room temperature for 30 minutes. Position a rack in the center of the oven. Preheat the oven to 425°F. Have ready 2 identically sized rimmed baking sheets. Line 1 pan with parchment paper, and have ready a second sheet of parchment paper the same size.
Unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll the pastry just enough to remove the fold marks. Using a small round cookie cutter, cut out about 35 rounds. Place the rounds on the parchment lined baking sheet. Brush the tops of the rounds with the beaten egg, being careful the egg doesn’t run down the sides. Cover with the second sheet of parchment, and place the second (empty) baking sheet on top, so the baking sheets nest together. Bake until crisp and light golden brown, about 15 minutes. Remove the top baking sheet and piece of parchment and let the wafers cool on the pan on a wire rack.
In the bowl of a mixer, beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioners' sugar and beat until smooth.To assemble the hors d’oeuvres, spoon the goat cheese topping into a pastry bag fitted with a 5/8-inch open star tip and pipe a rosette onto the center of each wafer.
Top each rosette with a walnut. Just before serving, in a small saucepan, cook the honey over moderately high heat until it reaches 236° on a candy thermometer, about 2 minutes. Remove from the heat and stir until slightly cooled, about 2 minutes. Drizzle the honey over the wafers and let stand until the honey firms up, about 5 minutes.
Originally Submitted
1/21/2011
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