Thaw puff pastry at room temperature in about 30 minutes. Or in the refrigerator about 4 hours. Keep it covered when thawing to create these savory beef appetizers with ease.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

bake:
8 mins
chill:
1 day
total:
1 day 33 mins
prep:
25 mins
Servings:
30
Yield:
30 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Unfold puff pastry sheet; roll into a 15x10-inch rectangle. Cut rectangle crosswise into ten 1-1/2-inch-wide strips; cut strips crosswise into thirds. Place pieces about 1 inch apart on two ungreased baking sheets. Combine egg and water. Brush egg mixture onto rectangles.

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  • Bake for 8 to 10 minutes or till light brown. Remove from oven. Cool completely on a wire rack. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

  • For topping, stir together sour cream, the 2 tablespoons herbs, horseradish, milk, and garlic. Cover and chill up to 24 hours.

  • To serve, spread about 2 teaspoons of the sour cream mixture on each pastry rectangle, leaving a small border. Top with a thin slice of beef tenderloin, arranging accordion-style. Sprinkle with cracked pepper. Garnish with fresh herbs. Arrange on a platter. Makes 30 sandwiches.

Nutrition Facts

71 calories; fat 5g; cholesterol 17mg; saturated fat 1g; carbohydrates 3g; mono fat 1g; protein 3g; vitamin a 48.6IU; vitamin c 0.6mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 4mcg; vitamin b12 0.2mcg; sodium 44mg; potassium 45mg; calcium 10.1mg; iron 0.2mg.
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