RICOTTA PUFFS
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
RICOTTA PUFFS
Make and share this Ricotta Puffs recipe from Food.com.
Provided by PDX Girl
Categories Dessert
Time 20m
Yield 24 puffs, 24 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients except for the vegetable oil.
- 2. Heat oil in a pot or deep fryer over medium heat.
- 3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
- 4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
- 5. Sprinkle on powdered sugar if desired.
Nutrition Facts : Calories 46.2, Fat 1.7, SaturatedFat 1, Cholesterol 14.3, Sodium 42.9, Carbohydrate 5.7, Fiber 0.1, Sugar 1.3, Protein 2
RICOTTA PUFFS
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor,while parsley and oregano add a little spart. A taste of home recipe.
Provided by Debra Russell
Categories Cheese Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. Unfold puff pastry;cut each sheet into nine squares. In a small bowl,combine the ricotta cheese,red peppers,2 tablespoons Romano cheese,parsley,oregano and pepper.
- 2. Brush pastry edges with milk;place 2 rounded teaspoons of cheese mixture in the center of each square. Fold edges of pastry over filling,forming a rectangle;seal edges with fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
- 3. Place on lightly greased baking sheets.Bake at 400 for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers.
LUCY FERIGNO'S RICOTTA PUFFS
Provided by Nancy Harmon Jenkins
Categories dessert
Time 2h15m
Yield 24 to 30 puffs
Number Of Ingredients 9
Steps:
- Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
- In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
- Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
- Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
- Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
- When drained and cool, sprinkle puffs with powdered sugar.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams
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