Flaky Bakey Broccoli & Cheese Pastry

Yields: 18 pastries

Preparation & Cooking time: 1 hour

A good day out there to all my canna chefs, I hope everyone had a safe and fun Halloweed this year. Now that fall is here it's time to get into some of the fun fall recipes I have for you. For November I want to make my Flaky Bakey Broccoli & Cheese Pastry, yeah I know it’s a mouthful but wait until you try it! This pastry is a quick and easy recipe that is delicious and will amaze your guests and keep the mood right all night. This pastry would be a great appetizer for your Thanksgiving Day activities too. As always don’t hesitate to add your own personal touch to this recipe, whether you like it spicier or have like different cheeses, try things out because that’s what makes cooking so much fun! So grab a bag of your favorite herb, twist one up and let's get Cooking with a Buz!

INGREDIENTS

8 Bacon slices, cooked and diced 2 Yellow Onions, diced 6 Cups Broccoli florets, chopped 1 Cup Mushrooms, chopped fine 3 Cloves Garlic, minced 3 tbsp. Fresh Thyme leaves, chopped fine 1 tsp. Cayenne Pepper ½ tsp. Nutmeg, for the fall vibe 2 tbsp. Olive Oil

2 tbsp. Canna Olive Oil Salt and Black Pepper to taste 4 oz. Cream Cheese, room temp 1 Cup of Smoked Gouda, shredded 1 Cup of Havarti cheese, chopped or shredded 1 Cup of a good Sharp Cheddar, shredded 2 boxes Frozen Puff Pastry Dough, thawed 2 Eggs, beaten

DIRECTIONS

Super easy recipe, first start by preheating your oven to 375 degrees F and get a baking sheet ready and lined with parchment paper, not wax paper. Next, you’ll need a large sauté pan with your oil in it and on medium to high heat. Once the oil is hot add your onions and cook for 3-5 minutes or until they are translucent, then add the broccoli and season with the salt and pepper, cook for about 3 minutes then add the mushrooms in and continue to cook for another 3 minutes or so. If you're looking for some darkening on the edge of the broccoli, then toss in the garlic and thyme with the cayenne pepper and cook for another minute or so, just until the garlic becomes fragrant. Then remove from the heat and add the cream cheese and the Havarti, cheddar, and gouda cheeses, mixing in until the mixture is well blended.

Now to the pastry sheets, on a floured surface gently stretch out the sheets of dough and cut each sheet into 9 squares. Now I like to take the broccoli mix and split it evenly between two bowls so it's easier to work with. Out of one bowl evenly divide the broccoli mix between the 9 pastry squares, make sure to leave room from the edge to seal them up. Once those 9 are filled evenly, take your egg wash and brush the edges of the dough, then place the top pieces of dough on and, using the back of a fork, press down and seal along the edges of the dough. Cut 3 slits into the top and then brush some egg wash over top to get a nice brown, and place onto the baking sheet and repeat the process for the next 9. Once all the pastries are ready, bake for about 20 minutes or until they are a nice golden brown.