Puff Pastries With Veggies and Riccotta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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great for entertaining Ingredients:
4 puff pastry sheets (each pkg has 2 sheets) |
4 ounces frozen spinach, defrosted |
4 ounces cremini mushrooms, diced |
1/2 red pepper, diced |
1 lb part-skim ricotta cheese |
1 egg |
Directions:
1. defrost pastry sheets according to package directions.
2. in a bowl, combine riccotta, spinach, mushrooms and peppers.
3. cut pastry sheets into 9x9 sections.
4. in each square, place a spoonfull of the filling mixture, fold over pastry and pinch together to make a pillow like shape. make sure you fold one side over the other to keep the filling in while you bake. HINT: If the pastry won't stick, wet your fingers with water.
5. place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet. HINT: don't use wax paper, pastries will stick.
6. brush each square with eggwash. 1 egg blended well with 1 tbs of water.
7. bake at 375 for 10-20 or until pastry starts to brown.
8. If you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.
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