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Ricotta Puffs Recipe

Ricotta Puffs Recipe photo by Taste of Home

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Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. Field editor Maria Regakis from Somerville, Massachusetts shares the recipe.

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Ricotta Puffs Recipe

Prep: 20 min. Bake: 15 min.

Yield: 18 Servings

20 15 35

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 whole milk

Directions

Unfold puff pastry; cut each sheet into nine squares. In a small bowl, combine the ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper.
Brush pastry edges with milk; place 2 rounded teaspoons of cheese mixture in the 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.
Place on lightly greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 150 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 140 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Ricotta Puffs in Taste of Home December/January 2006, p60

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Ricotta Puffs

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Reviewed on Apr. 16, 2010 by skooter941

I made these for a New Year's get together one year. The taste was good but I could have done with more of the filling in them. I tasted too much of the puff pastry. Will make again and increase the filling a bit. Might also try Locatelli Romano to see if it takes the flavor up a notch. Wonderful appetizer idea!