So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.
I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwiches we have our sides.
And food to go with.
This comes from Tea Time Magazine. I did change the recipe a bit as I took out the olive salad, I forgot to buy it. Oops!
Ingredients:
- 1 Sheet of Frozen Puff Pastry, Slightly Thawed
- 6 (1-inch) Cubes Fotina Cheese
- 1 Large Egg
- 1 Tablespoon of Water
Directions:
- Preheat the Oven at 400 Degrees F.
- Line a baking sheet with parchment paper.
- Using 2 1/4 inch flower-shaped cutter, cut 12 flowers from puff pastry sheet.
- Using a 1-inch round cutter, cut out and discard centers from 6 flowers.
- Stack a cutout flower on top of a whole flower and place on a prepared baking sheet.
- Repeat for remaining flowers. Press edges together using a fork.
- Place a cheese cube in the center of each flower.
- In a small bowl, combine egg and water, whisking well to make an egg wash.
- Using a pastry brush, brush tops of flowers with egg wash.
- Bake until flowers are puffed and golden brown, 10-12 mins.
- Serve Warm
These weren’t bad but very cheesy. I think they would have been better if I had put in something with the cheese, the olive spread or basil or something.
But otherwise tea was wonderful.
For more from The Magician’s Nephew Tea Party/Book Club, go to Turkey-Apple Tea Sandwiches
For more recipes, go to Curried Egg Salad Triple Stacks Sandwiches
For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches
For more sides, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry
For more tea posts, go to Dark Chocolate Ginger Scones
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