Eva Kosmas Flores, blogger and author of Adventures in Chicken, shared a favorite spring recipe featuring cheese and peas in a crisp puff pastry! Enjoy!
2 tablespoons unsalted butter, plus more for greasing the muffin tin.
1 medium yellow onion, chopped
2 puff pastry sheets (17.3 ounces), thawed if frozen
8 ounces cream cheese, softened
4 ounces gruyere, freshly grated
4 ounces emmentaler swiss cheese, freshly grated
1/2 cup fresh or frozen peas
Unsalted butter, softened, for greasing muffin tin
Grease a muffin tin with softened butter and set it aside. Melt the 2 tablespoons unsalted butter in a medium frying pan over medium low heat. Add the onion and stir to coat in the butter. Cook until the onions are lightly golden, about 25 to 30 minutes, stirring every 5 minutes. Remove from heat and set aside.
Preheat the oven to 375 degrees Fahrenheit. Lay a sheet of the puff pastry flat and spread it with half of the cream cheese, spreading it all the way to the edge. Sprinkle it with half of the peas, then sprinkle it with half of the grated gruyere, half of the grated emmentaler swiss, and half of the caramelized onions. Roll it up into a cylinder, then cut it into 2-inch thick slices and place each slice in the greased muffin tin, swirl facing up. Repeat with the remaining ingredients.
Place the pan in the oven and bake for 30 to 35 minutes or until golden. Remove and allow to cool for 10 minutes before removing from the muffin pan and allowing to cool completely on a wire rack.