Roasted Red Pepper & Basil Puffs
Fool your friends and family into thinking you spent forever in the kitchen by baking these Roasted Red Pepper & Basil Puffs. Perfect for appetizers for your next dinner party, these pastries are very sophisticated-looking. No one will guess how easy they were to create. Basil and red peppers complement each other in a unique blend of flavors. Monterrey Jack cheese fills these snacks, making them truly savory and delicious. These homemade puff pastries are certain to become a new family favorite.
Yields24
Preparation Time20 min
Cooking Time20 min
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (12-ounce) can roasted red peppers, drained and chopped
- 1 teaspoon fresh basil leaves, chopped, or 1 teaspoon dried basil leaves, crushed
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup pine nuts, toasted
- 1 package Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg, beaten
Instructions
-
Preheat the oven to 375 degrees F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
-
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Stir in the peppers and basil and cook for 2 minutes. Remove the skillet from the heat. Stir in the cheese and pine nuts.
-
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 pastry squares in all.
-
Spoon about 1 1/2 tablespoons pepper mixture in the center of each square. Brush the edges of the squares with the egg. Fold the corners to the center over the filling, twist tightly to seal and fan out the corners. Place the filled pastries into the muffin-pan cups. Brush the pastries with the egg.
-
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.