PUFFY ITALIAN PASTRIES
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
GINETTI (ITALIAN PUFF COOKIES)
This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.
Provided by katie in the UP
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan; set aside to cool to room temperature.
- Beat the sugar and eggs together until they are very thick.
- Stir in the lemon zest and melted butter.
- Sift the flour and baking powder; add to the egg mixture.
- Mix thoroughly.
- Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
- Bake in a 400 degree oven for 10 minutes.
- Meanwhile prepare glaze.
- Glaze while cookies are warm.
- Store in airtight container!
Nutrition Facts : Calories 959, Fat 25.5, SaturatedFat 13.7, Cholesterol 302.6, Sodium 798.3, Carbohydrate 163.9, Fiber 3, Sugar 76, Protein 19.4
ITALIAN PUFF PASTRY TWISTS
Not only are these twists delicious, but they'll look pretty displayed on your table too!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, garlic and Italian seasoning; set aside., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle; cut each widthwise into 1-in. strips., Twist each strip two to three times; place on greased baking sheets. Brush with butter mixture; sprinkle with cheese. Bake at 400° for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 120 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 94mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.
SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg
Provided by Chris Salicrup
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
- Preheat oven to 375˚F (190˚C).
- In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
- Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
- To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
- Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
- Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
- Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
- Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
- Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
- Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
- Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
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5/5 (1)Category Sweet/ DessertCuisine ItalianTotal Time 35 mins
- Prepare pastry cream and set aside (this can be done up to one week in advance if stored in an airtight container in the fridge). Thaw puff pastry per package directions.
- Place pastry sheets on lightly floured surface and remove parchment paper. Roll out dough and cut out round shapes with pastry cutters. Depending on the size of your cookie cutters you will get a varying number of dough circles.
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