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Ricotta Puffs

Ingredients
  Frozen puff pastry 17 1⁄4 Ounce, thawed (1 Package Of 2 Sheets)
  Ricotta cheese 1⁄2 Cup (8 tbs)
  Chopped roasted sweet red pepper 1⁄2 Cup (8 tbs)
  Grated romano cheese 3 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Dried oregano 1 Teaspoon, crushed
  Pepper 1⁄2 Teaspoon
  Milk 1 Fluid Ounce
  Grated romano cheese 2 Tablespoon
Directions

1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each puff pastry sheet into nine 3-inch squares; set aside.
2. For filling, in a medium mixing bowl stir together the ricotta cheese, roasted red sweet pepper, the 3 tablespoons Romano cheese, parsley, oregano, and pepper.
3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto 1 side of each pastry square. Fold the other side of the pastry over the filling. Seal, using the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk and sprinkle with additional Romano cheese.
4. Arrange pastry bundles on a baking sheet. Bake in a 400° oven about 20 minutes or till golden. Remove from baking sheet and cool on wire rack for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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