Ratatouille Napoleons

Tempt guests with puff pastry appetizers stuffed with savory eggplant-and-ham filling. Plan to serve the Napoleons within an hour of filling them.

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  • Makes: 24
  • Prep: 30 mins
  • Bake: 18 mins

Ratatouille Napoleons

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Directions

  1. For ratatouille, cook eggplant, zucchini, and onion in hot oil in a large skillet about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes; bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until most of liquid has evaporated. Stir in ham and pepper; cool.
  2. Thaw pastry according to package directions. Unfold pastry on a lightly floured surface. Trim a very thin strip from each side using a long knife. Cut each sheet into three strips along fold lines; cut each strip crosswise into five rectangles, making 30 total. Place 24 of the rectangles on ungreased baking sheets. Combine egg and 1 tablespoon water; brush mixture on rectangles. Cut each of the remaining rectangles into eight strips each (48 strips total; strips may be cut crosswise or lengthwise with a pastry wheel, if desired). Crisscross each pastry rectangle with two strips. Brush strips with egg mixture.
  3. Bake in a 400 degree F oven for 15 minutes or until golden. Transfer to wire racks and cool. Split pastries in half horizontally. Place baked sides down on baking sheets; bake in a 400 degree F oven for 3 minutes. Cool on wire racks.
  4. To serve, place bottom halves of rectangles on serving platter. Spoon about 2 tablespoons of the ratatouille mixture on each. Add tops. Makes 24.

From the Test Kitchen

You may freeze these baked pastries, unfilled, in sealed containers up to 3 months. Another make-ahead option is to prepare the ratatouille ahead and chill it up to 3 days. Once assembled, the napoleons will hold up to 1 hour.

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Nutrition Facts (Ratatouille Napoleons)

  • Per serving:
  • 117 kcal ,
  • 8 g fat
  • (0 g sat. fat ,
  • 11 mg chol. ,
  • 166 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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