Garden Style Pastry Puffs

1 1/3 cups herbed goat cheese (chevre) or two 5-ounce containers semisoft cheese with garlic & herbs
2 tbsp finely chopped green onion
6 to 8 tsps hot-style prepared horseradish
One 17 1/4ounce pkg frozen puff pastry (2 sheets), thawed
1 tbsp milk
1 large English cucumber, very thinly sliced
10 radishes, very thiny sliced

In a medium bowl, combine cheese, green onion, and horseradish. Cover and refrigerate until ready to use.

Preheat oven to 375 F.

Unfold one of the pastry sheets on a lightly floured surface. Generously prick the pastry with the tines of a fork. Use a 2 inch triangle cutter to cut pastry into 16 triangles. Transfer triangles to an ungreased baking sheet. Lightly brush pastry with milk.

Bake for 10 to 12 min. or until golden. Cool on a wire rack. Repeat with remaining pastry sheet. Do not reroll pastry scrapes.

To assemble, use a knife to split the baked pastries horizontally. Spread about 1 tsp of the cheese mixture onto the cut side of each bottom pastry. Top with a cucumber slice and some radish slices. Spread about 1 tsp of the cheese mixture onto the cut side of each pastry top. Place on top of radish slices. Makes 32