Name: Hot Pepper Jelly Upside-Down Puff Pastry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 6 tablespoons hot pepper jelly, divided; 1/2 block cream cheese, cut into 8 slices; 1 egg, for egg wash; 2 tablespoon water, divided; 1/2 cup confectioner’s sugar

Ingredients

4 serv.

1 sheet puff pastry, thawed
6 tablespoons hot pepper jelly, divided
1/2 block cream cheese, cut into 8 slices
1 egg, for egg wash
2 tablespoon water, divided
1/2 cup confectioner’s sugar

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 Roll out puff pastry on a lightly floured work station. Cut down the middle and across the center, forming 4 rectangles; set aside.
3 Place 1 tablespoon hot pepper jelly into the center of each quadrant of the parchment paper. Top with 2 slices of cream cheese and lay 1 puff pastry rectangle over each stack, pressing down along the edges.
4 Whisk egg with 1 tablespoon water in a small bowl to make an egg wash. Brush over the tops of the puff pastry rectangles.
5 Bake in the preheated oven until puff pastry is golden, 12 to 15 minutes. Allow to cool for 2 minutes, then turn the pastries right side up.
6 To make the icing: Add remaining jelly to a microwave safe bowl. Microwave for 8 to 10 seconds. Whisk in remaining 1 tablespoon water and confectioner's sugar.
7 Drizzle icing on top of the puff pastry tarts once flipped. Enjoy!