Puffs Primavera

By pattie_d

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

Details

Servings 35
Preparation time 35mins
Cooking time 45mins
Adapted from puffpastry.com

Preparation

Step 1

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.