Ricotta Puffs

Total Time Prep: 20 min. Bake: 15 min.
Yield 1-1/2 dozen
Test Kitchen Approved
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts

Ingredients

  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • 1/2 cup ricotta cheese
  • 1/2 cup roasted sweet red peppers, drained and chopped
  • 3 tablespoons grated Romano or Parmesan cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon pepper
  • 1 teaspoon 2% milk

Directions

  1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper.
  2. Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
  3. Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 puff: 150 calories, 8g fat (2g saturated fat), 4mg cholesterol, 140mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 3g protein.

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
Recipe Creator

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