Ricotta Puffs

Puff pastry makes it easy to prepare these flaky appetizers that ooze with creamy Italian ricotta cheese.

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4 users rated this recipe an average rating of 3.5
  • Yields: 18 puffs
  • Prep: 30 mins
  • Bake: 20 mins
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Ricotta Puffs
Ingredients
1
17 1/4 ounce package (2 sheets) frozen puff pastry, thawed
1/2
cup ricotta cheese
1/2
cup chopped roasted red sweet pepper
3
tablespoons grated Romano cheese
1
tablespoon snipped fresh parsley
1
teaspoon dried oregano, crushed
1/2
teaspoon ground black pepper
 
Milk
 
Grated Romano cheese
Directions
  1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each pastry sheet into nine 3-inch squares.
  2. For filling, in a medium bowl stir together the ricotta cheese, roasted red pepper, the 3 tablespoons Romano cheese, the parsley, oregano, and black pepper.
  3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto one-half of each pastry square. Fold the other half of the pastry over the filling, forming a rectangle. Seal edges by pressing with the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Romano cheese.
  4. Arrange pastry bundles on an un-greased baking sheet. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes before servings. Makes 18 puffs.
Nutrition Facts (Ricotta Puffs)
    Per serving:
  • 137 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 137 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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