Recipes

1. Preheat oven to 400F.
2. Line a cookie sheet with parchment paper.
3. Remove puff pastry from freezer and thaw. Once thawed, cut each sheet into 18 pieces.
4. Chop garlic and remove stems from spinach leaves. Set aside.
5. Warm olive oil in pan over low heat.  Add garlic and spinach to pan once oil has been warmed. Cook until the spinach starts to curl.
6. Add walnuts, along with the cooked garlic and spinach into a food processor. Pulse a few times. Walnuts should still have some larger pieces to ensure a crunch when cooked.
7. In a medium bowl, add the cooked spinach with the garlic and chopped walnuts, 1 cup blue cheese, 1 tsp yogurt, and the hickory smoked salt. Mix.
8. Cut each sheet of puff pastry into 18 pieces. Add spoonful or two of mixture to one piece of puff pastry, then put another piece of puff pastry on top. Use fork to crimp the edges. Place onto parchment paper lined baking sheet.
9. Cook for 13 minutes or until golden brown.
10. While pastry is baking: in a medium pot, prepare the fondue. Warm yogurt over medium heat. Slowly add in blue cheese and smoked paprika. If mixture appears too thick for a sauce, add milk to thin.
11. Remove pastries from oven & allow to cool for 5 minutes

Serving Instructions: Serve with fondue drizzled over puff pastry.