Apple Pecan Goat Cheese Pastries Recipes

APPLE & PECAN GOAT CHEESE PASTRIES

Steps:

• Preheat oven to 400°. In a small bowl, mix apple, goat cheese and pecans., Unfold pastry sheets. Cut each sheet into nine 3-in. squares; separate squares slightly. Place 4 teaspoons apple mixture in center of each square. Lightly brush edges of pastry with water. Bring together four corners of pastry over filling; pinch corners and seams to seal. Sprinkle tops with cinnamon., Place on greased baking sheets. Bake 15-18 minutes or until golden brown. Serve warm. Refrigerate leftovers.

APPLE, GOAT CHEESE AND PECAN-STUFFED PORK CHOPS

Steps:

• Slice the pork loin into 1-inch thick chops.
• In a medium pot, bring 4 cups water, lemon juice, honey and 1/2 teaspoon salt to a boil for 2 minutes.
• Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
• Preheat oven to 350 degrees F. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
• For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
• Remove the chops from the brine.
• Slit each chop horizontally to create a large hole for the stuffing.
• Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
• In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
• Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160 degrees F.

APPLE AND PECAN TURNOVERS

Steps:

• Preheat oven to 400°F. Roll out pastry on lightly floured surface to 14-inch square; cut into 9 equal squares.
• Mix cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well. Spoon evenly onto centers of pastry squares. Brush edges of pastry with egg. Fold each square diagonally in half to form triangle; press edges firmly together until completely sealed. Brush tops with remaining egg.
• Bake 10 minutes. Reduce oven temperature to 375°F. Continue baking 10 minutes or until turnovers are slightly puffed and golden brown. Cool 5 minutes before serving.

NICKIE'S APPLE-PECAN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
• To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
• To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
• To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
• Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
• Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.

APPLE-PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.