Puffy Italian Pastries Recipes

PUFFY ITALIAN PASTRIES

Provided by Barbara Kafka

Categories appetizer

Time 45m

Yield 80 pieces

Number Of Ingredients 11

Puffy Italian Pastries image

Steps:

Place rack in center of oven and heat to 400 degrees.
Put oil and onion in a medium-size, nonstick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes.
Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated. Add the basil and tomato paste; cook another minute.
Place tomato mixture in a bowl. Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
Working with one package at a time, open sheets of puff pastry, if folded. On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20). Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
Place on 2 ungreased baking sheets. In each depression, place a heaping 1/2 teaspoon of the tomato mixture. Sprinkle edges of pastry with Parmesan cheese.
Place one sheet in oven and bake for 12 minutes. Remove and repeat with remaining sheet.
Remove pastries from sheets and allow sheets to cool.
While first two sheets are baking, form and fill second package of dough. Do not place dough on hot cookie sheets, as the butter in the dough will melt.
If baking ahead of time, reheat 3 minutes in 325-degree oven. If the pastries are frozen, bake for 14 minutes.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 0 grams

Ingredients

1 tablespoon olive oil
1 small white boiling onion, peeled and diced in 1/4-inch pieces
6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces
2 small cloves garlic, smashed, peeled and minced
1/4 cup roughly chopped basil
2 tablespoons tomato paste
4 ounces mozzarella cheese diced into 1/4-inch pieces
3/4 cup Parmesan cheese
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
2 boxes frozen puff pastry, defrosted (4 sheets)

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Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
Roll the remaining dough into a large circle, make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.
In a small bowl mix together Parmesan cheese and chopped parsley, set aside. Roll (1/2 or 1/3) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top, brush with the egg wash and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!

Puffy Italian Pastries Recipes

PUFFY ITALIAN PASTRIES

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