Fall Brunch Side- Apple Cutter-and-Cheddar Puffs!

Apple Butter-and-Cheddar Puffs with French Herb Eggs.

Ingredients: 1 package frozen puff pastry sheets, thawed; 2 egg whites, lightly beaten;
1/2 cup apple butter; 1 1/2 Tbsp fresh thyme leaves; 1 1/4 cups shredded sharp cheddar cheese, divided;
parchment paper

Preheat oven to 400 degrees. Unfold 1 pastry sheet, and roll to a 9 x 12 inch rectangle
on a lightly floured surface. Cut pastry until into 9 rectangles.

Brush edges with edges with egg whites.

Stir together apple butter and thyme. Spoon about 1 tsp apple butter mixture
into center of each rectangle.

Sprinkle each with about 1 Tbsp cheese.

Fold 2 opposite corners together and pinch to seal. Transfer to parchment (I did all of this work on the parchment...I was just careful).

Sprinkle each pastry with 1/2 Tbsp of cheese.

Bake at 400 degrees for 20 to 25 minutes or until puffed and golden brown. (Some of mine opened up, but they are still tasty.)

These light and flavorful breakfast pastries are easy and quick. 

This recipe was in the September's issue of Southern Living. They have a recipe for homemade apple butter, but I used store bought- still yummy!

Happy Brunching! 

La Bonne Vie Y'all!

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