Cream Cheese and Veggie Braid
Serves: 10-12
Here is a delicious starter with lots of nutrition (good and bad!). Super easy to make and it looks like you put a lot of effort into it. The secret lies in the filling which should be dry and not at all oily or watery. The cream cheese adds a soft creamy touch which is heavenly to devour.
Here is a delicious starter with lots of nutrition (good and bad!). Super easy to make and it looks like you put a lot of effort into it. The secret lies in the filling which should be dry and not at all oily or watery. The cream cheese adds a soft creamy touch which is heavenly to devour.
What You Need:
1 large potato cut into small cubes
½ cup vegetables (peas, carrots, corn and beans)
1 pack Philadelphia Cream Cheese at room temperature
1 cup mushrooms
¼ tsp black pepper
Salt to taste
1tbs Olive oil
2 rolls puff pastry
How To:
1. Cook the mushrooms until all the water has evaporated.
2. In a small saucepan, sauté the vegetables and potato with black pepper and salt.
3. Add ¼ cup water and cover until the potatoes are fully cooked and all the water has evaporated. Let it cool.
4. Add the mushrooms to the filling.
5. Preheat the oven to 350F.
6. Grease a baking sheet with oil.
7. Place one roll of puff pastry on the counter and use a knife to cut 8 diagonal slits on each side leaving enough room in the middle for the filling.
8. Spread half the cream cheese on the puff pastry and top with half the filling.
9. Criss cross the pastry and form into a braid.
10. Seal the ends by pressing down with your fingers.
11. Repeat the process for the other braid.
12. Place onto the greased baking sheet and cook in the oven for about 15mins until golden brown.
13. If you want a nice shiny crust, you can brush some egg white on top before baking.
14. Take out the braids and let them cool.
15. Use a serrated knife and cut into one inch thick slices before serving.
ENJOY
1 large potato cut into small cubes
½ cup vegetables (peas, carrots, corn and beans)
1 pack Philadelphia Cream Cheese at room temperature
1 cup mushrooms
¼ tsp black pepper
Salt to taste
1tbs Olive oil
2 rolls puff pastry
How To:
1. Cook the mushrooms until all the water has evaporated.
2. In a small saucepan, sauté the vegetables and potato with black pepper and salt.
3. Add ¼ cup water and cover until the potatoes are fully cooked and all the water has evaporated. Let it cool.
4. Add the mushrooms to the filling.
5. Preheat the oven to 350F.
6. Grease a baking sheet with oil.
7. Place one roll of puff pastry on the counter and use a knife to cut 8 diagonal slits on each side leaving enough room in the middle for the filling.
8. Spread half the cream cheese on the puff pastry and top with half the filling.
9. Criss cross the pastry and form into a braid.
10. Seal the ends by pressing down with your fingers.
11. Repeat the process for the other braid.
12. Place onto the greased baking sheet and cook in the oven for about 15mins until golden brown.
13. If you want a nice shiny crust, you can brush some egg white on top before baking.
14. Take out the braids and let them cool.
15. Use a serrated knife and cut into one inch thick slices before serving.
ENJOY
