To make assembly easier, put the cream cheese mixture in a plastic resealable bag. Cut one of the bottom corners of the bag and squeeze the bag to dispense the mixture. The same can be done with the apricot jam.
- 2 sheets frozen puff pastry
- 2 whole leeks
- Salt and freshly ground black pepper
- 2/3 Cups apricot preserves, such as Safeway SELECT
- 8 Ounces cream cheese, such as Lucerne
- 2 Tablespoons fresh tarragon, chopped
- 4 Ounces feta cheese crumbles, such as Lucerne
- 1 Tablespoon olive oil
Preheat the oven to 400 degrees F.
Thaw and cut each puff pastry sheet into 9 squares. In each square, slice the dough a quarter-inch from the edge on all four sides.
Wash the leeks well to remove sand and cut in half lengthwise. Cut the leeks, starting at the white end, into 8 equal slices (approximately 4 cups).
Sauté the leeks and tarragon in the olive oil. Season with salt and pepper and cook until translucent. Let cool.
In a bowl, combine half of the apricot preserves with the cream cheese and mix to combine.
To assemble each pastry, take one square and, working within the score lines, place about 1 tablespoon of the cream cheese mixture, top with 1 to 2 teaspoons of the leeks, 1 teaspoon feta cheese crumbles, and finally 1 teaspoon of the remaining apricot jam.
Bake until golden brown around the edges, 18 to 20 minutes.