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 black pepper
1 tbsp. water
2 tbsp. all-purpose flour
1/2 of a 17.3-ounce package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet), thawed
1 medium zucchini or yellow squash, cut into 3-inch matchstick-thin strips
1 medium red bell pepper, cut into 3-inch matchstick-thin strips
Heat the oven to 400°F. Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl. Beat the egg and water with a fork in a small bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work 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 teaspoon 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 centers of the filled pastries. Wrap the ends of the strips around the pastries to meet in the back (dot the back with water) and press to seal. Brush the pastries with the egg wash. Place the pastries, vegetable-side up, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.
[Jul. 31st, 2016 09:36:01 PM]
Ok -- so this one took WAY too long!
Last minute entry, of course. Not much in the house to cook. My son was going to make puff pastries, and the hubby volunteered to go to the store for the bit that we needed. So he got a red pepper and a zucchini for me. I stole 4 squares of the puff pastry and made these. Wasn't crazy about how they turned out (though they did taste good!) So I decided to do a drink shot instead.
I had some blackberries.
Did I mention that I had the drink shot in mind, but only knew that I was going to use blackberries?
Did I mention that Jeff bought me the small bottles of wine, champagne, and hard lemonade since I wasn't sure what to make?
This was one of the shots I did for the blackberry simple syrup to put in the drinks:
Then I tried a sangria with the wine, fruit, and blackberry syrup. The fruit just didn't float/work right.
drank some of that one. Didn't taste very good.
Next tried the simple syrup and the champagne. It was supposed to separate and have the blackberry at the bottom and champagne at the top. It didn't.
Drank that one. (by the way, it works (separates) if you pour the syrup into the champagne. But if you pour the champagne into the syrup it mixes. But I didn't find that out until the next day.
Then I though I'd try the simple syrup in a hard lemonade.
Not a very good picture OR drink. Drank part, threw the rest.
Really sweet drinks of different types along with a puff pastry really don't mix.
The last drink was pepto bismol.
And I ended up going with the first shot after all.
Thanks for the comments. :)
(Oh, the kid is out of town, so here is his recipe for the brie bites. They really are quite good! This is one of his specialties. I don't remember the recipe having pecans. He doesn't put those on. And we keep forgetting the chives)
sheet frozen puff pastry (from 17.3-ounce package), thawed
to 1/2 cup red cherry preserves
ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)
cup chopped pecans
tablespoons chopped fresh chives
Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
Bake 3 to 5 minutes or until cheese is melted. Serve warm.
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