Puffs Primavera
Puffs Primavera
What a tasty way to eat your vegetables! These absolutely elegant pastry puffs are filled with zucchini, squash, red pepper and lots of cheese. Give them a try...they taste even better than they look!
- Thaw: 40 minutes
- Prep: 35 minutes
- Bake: 15 minutes
- Serves: 25
Share
Need help?
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipDon’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.
Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.
Wrapped
Thawing and Rolling Puff Pastry
Recipe
Ingredients
-
1/2 cup ricotta cheese
-
1/3 cup grated Parmesan cheese
-
1 tsp. finely grated lemon zest
-
1 tsp. lemon juice
-
1/8 tsp. freshly ground black pepper
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
-
1 small zucchini or yellow squash, cut into 3-inch matchstick-thin strips
-
1 small red pepper, cut into 3-inch matchstick-thin strips
Directions
-
Heat the oven to 400°F. Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.
-
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. Cut off a 2-inch strip crosswise to make a 10-inch square, reserving the strip. Cut the pastry square into 25 (2-inch) squares. Cut the reserved pastry strip crosswise into 25 strips.
-
Place about 1 1/2 teaspoons cheese mixture in the center of each pastry square. Arrange the vegetables diagonally on the pastry squares on top of the cheese mixture. Fold 2 opposite corners to the center over the filling and press to seal. Place the pastry strips crosswise across the center of the filled pastries. Wrap the ends of the strips around the pastries to meet in the back and press to seal. Place the pastries, vegetable-side up, onto 2 baking sheets.
-
Bake for 15 minutes or until the pastries are golden brown.
Comments
Submitted by:
Lynda R.
Date: 7/21/2011
"This recipe was a little time consuming, but the end result was well worth it. Making them for a party on Saturday, again."
Submitted by:
Lynda R.
Date: 8/23/2011
"Made these twice and had rave reviews each time."
Submitted by:
Mary Q.
Date: 8/23/2011
"Excellent! Will make it again."