Photo credit Taste of Home Recipes

Yield: 2 dozen / Total  Time: 45 mins

Ingredients:

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 4 ounces cream cheese, softened
  • 1 cup crumbled feta cheese
  • 1/2 cup minced fresh parsley
  • 1/2 cup prepared pesto
  • 24 pimiento pieces

Directions:

  1. Unfold pastry sheets on a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased baking sheets. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry. 
  2. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool. 
  3. In a large bowl, combine the cheeses, parsley and pesto. Slice each pastry leaf in half. Spread 1 tablespoon cheese mixture over bottom half; replace top. Add a pimiento piece on each for a holly berry. Refrigerate leftovers.

Photo credit Taste of Home Recipes