Imagine biting into a golden, flaky pastry that erupts with a burst of rich, tangy sun-dried tomato flavor and creamy cheese – these Sun Dried Tomato Appetizer Puffs are about to become your new secret weapon for entertaining! Perfect for impressing dinner guests or satisfying your own gourmet cravings, these Italian-inspired delights are surprisingly easy to make and guaranteed to disappear faster than you can say "Bon appétit!"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 puffs
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup sun dried tomatoes, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the puffs from sticking.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases. Cut the pastry into 3-inch squares, aiming for a total of 12 squares.
- In a mixing bowl, combine the chopped sun dried tomatoes, ricotta cheese, grated Parmesan cheese, and half of the beaten egg. Season the mixture with salt and pepper to taste. Stir until all ingredients are well incorporated.
- Place a heaping teaspoon of the filling mixture in the center of each puff pastry square. Be careful not to overfill, as this could cause the puffs to burst while baking.
- Fold the corners of each pastry square toward the center to create a pocket around the filling. Pinch the edges together to seal them tightly. You can also use a fork to crimp the edges for an extra decorative touch.
- Brush the tops of the puffs with the remaining beaten egg to give them a golden color while baking.
- Carefully transfer the filled and sealed puffs onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
- Bake the puffs in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them to ensure they do not overbake.
- Once baked, remove the puffs from the oven and allow them to cool slightly on the baking sheet before transferring them to a serving platter.
- Serve the sun dried tomato appetizer puffs warm or at room temperature. Enjoy your delicious Italian-inspired treat!
Tips
- Make sure your puff pastry is completely thawed but still cold for the best texture and rise.
- Don't overfill the pastry squares – a heaping teaspoon of filling is just right to prevent bursting.
- Use a fork to crimp the edges for a professional-looking seal and prevent filling from leaking.
- For extra flavor, try adding a pinch of dried herbs like basil or oregano to the cheese mixture.
- If you want a more golden finish, brush the puffs with an egg wash made from one beaten egg mixed with a tablespoon of water.
- Let the puffs cool for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These puffs can be prepared ahead of time and refrigerated before baking – just add an extra 2-3 minutes to the baking time.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 25mg
