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!