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Artichoke Triangles
Artichoke Triangles
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Prep Time:
50 minutes
Total Time:
1 hour 25 minutes
Indulge in a delightful twist on classic artichoke dip with these savory puff pastry triangles bursting with creamy garlic goodness.
Ingredients:
  • 1 can (14 to 16 oz) artichoke hearts, well drained and chopped
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup shredded Swiss cheese (1 oz)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon freshly cracked pepper
  • 1 package (17.3 oz) frozen puff pastry, thawed
  • 2 tablespoons half-and-half
Instructions:
  • Preheat oven to 400°F and line a large cookie sheet with foil or cooking parchment paper, then lightly spray with cooking spray. Combine all ingredients in a medium bowl, excluding pastry and half-and-half.
  • Roll out the pastry on a lightly floured surface into a 12x9-inch rectangle. Trim edges if needed, then cut into twelve 3-inch squares.
  • Place a generous tablespoon of artichoke mixture onto each square of pastry. Gently brush the edges with half-and-half, then fold the pastry over the filling to create triangles. Seal the edges by crimping them with a fork, and place them on a cookie sheet. Repeat with the remaining pastry and artichoke mixture. Lightly brush the tops of the triangles with half-and-half and refrigerate for 20 minutes.
  • Bake until golden brown, about 20-25 minutes. Serve warm.

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