A Word From The Cook
“This is a spicy sweet treat – pretty, tasty, and perfect for entertaining”
- 2 Sheets frozen puffed pastry (thawed)
- 1 Butternut squash peeled, seeded, sliced
- 1 Egg
- 2 Tablespoons Olive Oil
- Kosher salt and pepper for seasoning
- 24 -48 sage kale or sage leaves
- 1 Quart Canola oil for frying
- 1/4 Cup honey
- 1 Jalapeño pepper seeded and finely chopped
- 2 Tablespoons water
Step 1 – Prepare Ingredients
Cut butternut squash into 1/4 inch thick squares.
Fry kale leaves (or sage) in canola oil until crisp 45-60 seconds. Let drain on paper towel.
Sprinkle a dash of kosher or herbed salt onto kale.
Prepare Jalapeño Honey Glaze by bringing honey, water and finely shopped jalapeño to boil over medium high heat for 5 mintes. Stir and let thicken as it cools.
Step 2 – Bake Pastry with Butternut Squash
Layout puffed pasty onto a a cookie sheet lined with parchment paper.
Brush puffed pastry lightly with egg white.
Place sliced squash pieces on pastry to cover it evenly, leaving 1/4 inch spaces in between rows of squash ( as shown in photos).
Cover squash pastry with a layer of parchment and a baking sheet. This will keep the pastry from puffing up during initial browning stage and steam the squash.
Bake pastry in hot oven at 400 degrees for 10-12 minutes until bottom begins to brown and top begins to puff.
Remove baking sheet and parchment from top of pastry. Brush with olive oil and sprinkle lightly with kosher salt.
Return to oven and continue to bake until cooked completely and pastry is golden brown and crisp around edges – another 25 minutes or so.
Step 3 – Assemble and Serve
Brush pastry with jalapeño honey glaze.
Cut pastry into strips for serving (each pastry sheet can be cut to serve about 12).
Garnish each pastry “bite” with 1-2 pieces of fried kale ( or sage).
Sprinkle lightly with freshly ground black pepper.
Serve and Enjoy!