Avocado-Stuffed Puff Pastries

These little appetizer puffs are crunchy, creamy, and just a tiny bit spicy.  They take a little bit of assembling, but they are really easier than they look and a definite crowd pleaser.  Or husband pleaser.  You know, whatever you're going for.  My husband ate five of them without batting an eye.  I made these with the the Thai Coconut Lime Soup from a couple days ago and it was a great dinner--looked great but came together without much of a fuss at all.  I got the pastries all put together, then let them cook while the soup did its thing and bam, easy and delicious dinner on the table.

Avocado-Stuffed Puff Pastries

Number of Servings: 15 appetizer puffs
Time to Prepare: 30 minutes

• 1 sheet puff pastry (1/2 lb.), thawed according to package directions
• 1 large avocado
• garlic salt
• 2 oz cream cheese
• 1-2 Tbsp Thai sweet chili sauce
• 1 egg, beaten

Preheat oven to 400 degrees.  Spray a baking sheet liberally with cooking spray and set aside.

Sprinkle your work surface with flour and roll out the pastry dough to a rectangle about 10" by 12".  Use a pizza cutter or sharp knife, cut the pastry sheet into 30 squares, about 2"x2".

Mash avocado and season with garlic salt to taste.  Divide mashed avocado evenly among half the pastry squares (15).  Divide cream cheese evenly among the same 15 pastry squares and place it on top of the avocado.  Top cream cheese with about 1/4 tsp of the sweet chili sauce.  Use the remaining 15 squares to place on top of the squares with the filling and seal the edges to create a little pastry package. 

Place the pastries on the prepared baking sheet, leaving about 1/2" between each puff.  Brush with beaten egg and bake for about 15 minutes, until golden and puffed.

Source: adapted from Averie Cooks
Produce Used: Avocado