Back to Ricotta Puffs

Print Options


Card Sizes

Ricotta Puffs Recipe

Ricotta Puffs Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:18 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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