Ricotta Puffs Recipe
Ingredients
| Frozen puff pastry | 1 17 1/4 Ounce, thawed | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| 1/2 cup chopped roasted red sweet pepper | ||
| Romano cheese | 3 Tablespoon, grated | |
| Snipped parsley | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Pepper | 1/2 Teaspoon | |
| Milk | ||
| Grated Romano cheese | ||
Directions
1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each puff pastry sheet into nine 3-inch squares; set aside.
2. For filling, in a medium mixing bowl stir together the ricotta cheese, roasted red sweet pepper, the 3 tablespoons Romano cheese, parsley, oregano, and pepper.
3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto 1 side of each pastry square. Fold the other side of the pastry over the filling. Seal, using the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk and sprinkle with additional Romano cheese.
4. Arrange pastry bundles on a baking sheet. Bake in a 400° oven about 20 minutes or till golden. Remove from baking sheet and cool on wire rack for 5 minutes before serving.
2. For filling, in a medium mixing bowl stir together the ricotta cheese, roasted red sweet pepper, the 3 tablespoons Romano cheese, parsley, oregano, and pepper.
3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto 1 side of each pastry square. Fold the other side of the pastry over the filling. Seal, using the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk and sprinkle with additional Romano cheese.
4. Arrange pastry bundles on a baking sheet. Bake in a 400° oven about 20 minutes or till golden. Remove from baking sheet and cool on wire rack for 5 minutes before serving.
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