Ricotta Puffs Recipe

4.5 2 2
Ricotta Puffs Recipe
Ricotta Puffs Recipe photo by Taste of Home
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Ricotta Puffs Recipe

Read Reviews
4.5 2 2
Publisher Photo
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

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.
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.
Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Ricotta Puffs in Taste of Home December/January 2006, p60

Nutritional Facts

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

  • 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
  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. Yield: 1-1/2 dozen.
Originally published as Ricotta Puffs in Taste of Home December/January 2006, p60

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katlaydee3 User ID: 3741999 86043
Reviewed Jan. 27, 2014

"Delicious appetizer for a family dinner."

MY REVIEW
skooter941 User ID: 1513300 112917
Reviewed Apr. 16, 2010

"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!"

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