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Puffs Primavera

Puffs Primavera

5 3

Here is an elegant way to showcase colorful vegetables in this impressive appetizer featuring individual puff pastries holding a cheesy, vegetable topped filling. A tray of these tasty treasures is the perfect way to get your party started!

serves 25 people

Ingredients

cost per recipe: $4.91

The price is determined by the national average.

  • 1/2

    cup ricotta cheese

  • 1/3

    cup grated Parmesan cheese

  • 1

    teaspoon finely grated lemon zest

  • 1

    teaspoon lemon juice

  • 1/8

    teaspoon freshly black pepper

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1

    medium zucchini or yellow squash, cut into 3-inch matchstick-thin strips

  • 1

    medium red bell pepper, cut into 3-inch matchstick-thin strips

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.  Beat the egg and water with a fork in a small bowl. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work 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 teaspoon 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 centers of the filled pastries.  Wrap the ends of the strips around the pastries to meet in the back (dot the back with water) and press to seal.  Brush the pastries with the egg wash.  Place the pastries, vegetable-side up, onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown.
Step 1

Heat the oven to 400°F.  Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.  Beat the egg and water with a fork in a small bowl.

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work 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.

Step 3

Place about 1 teaspoon 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 centers of the filled pastries.  Wrap the ends of the strips around the pastries to meet in the back (dot the back with water) and press to seal.  Brush the pastries with the egg wash.  Place the pastries, vegetable-side up, onto 2 baking sheets.

Step 4

Bake for 15 minutes or until the pastries are golden brown.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

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Ratings & Reviews

(3)
  • Jacob R.

    August 23, 2011

    Puffs Primavera

    Excellent! Will make it again.

    Was this helpful?

    (1) (0)
  • Art C.

    August 23, 2011

    Puffs Primavera

    Made these twice and had rave reviews each time.

    Was this helpful?

    (1) (0)
  • thunderball75

    July 21, 2011

    Puffs Primavera

    This recipe was a little time consuming, but the end result was well worth it. Making them for a party on Saturday, again.

    Was this helpful?

    (1) (0)

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