Recipe: Talmouses au Fromage (repost) for Diana. Illinois

Diana, Terry/MD posted this recipe. She is a wonderful cook so even though I have not tried these, I think that it is a good bet that they would be delicious. In fact, practically anything she has posted would most likely be fabulous.

Talmouses au Fromage
(From an old Julia Child cookbook, From Julia's Kitchen)

2 ounces (1/4 cup) roquefort or other blue cheese
1 egg, beaten, divided
Drops of worcestershire sauce pepper
1 tablespoon sour cream or creme fraiche
1 lb. puff pastry dough, defrosted per directions

Cream the cheese with half the egg and season. Add the sour cream to make a fairly thick paste that holds its shape.

Cut dough into 2-inch squares. Place a teaspoon of cheese mixture in center of each square. Moisten the 4 corners of each with cold water and pinch corners together over top of the filling.

Place bundles on a lightly greased cookie sheet, cover loosely and chill at least 30 minutes before baking (or, freeze and then place in sealed container and baked straight from the freezer).

Preheat oven to 450F degrees. Blend a teaspoon of water into the remaining egg and brush over pastries, then glaze again. Bake 12 to 15 minutes, until puffed and brown - the corners spread open during baking, but stay upright to hold in the filling. Bake a little longer if they've been frozen. Serve warm.

*Notes - I prefer to cut the dough in slightly smaller squares and use a bit less of the filling in each one. A garlic-cream cheese and herb filling can substitute for the blue cheese.Hope this helps you a little! The key is making them ahead and then freezing them. I make some of each and freeze for holiday parties, pulling out an assortment for each party. I'm lucky enough to have Pepperidge Farm "outlet" store close by, and can buy the puff pastry at a discount there. Maybe you have one in your area?

Enjoy.