Active Time:20 minsTotal Time:1 hr 10 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to recipeRicotta & Sun-Dried Tomato Puff Pastry Biteswill be your new favorite party appetizer. Perfectly petite, these bites have a buttery crunch from the puff pastry and a creamy sun-dried tomato and basil filling that is an antioxidant-filled festive flavor bomb. We used whole-milk ricotta for a protein-rich, satisfying bite, and salty Parmesan cheese to add rich umami. Keep reading for our expert tips, including how to press the puff pastry into the muffin cups so you have maximal room for your filling.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Try using the smooth end of a cocktail muddler to press the puff pastry into the mini muffin cups—it’s the perfect diameter. Dip it in flour to avoid sticking.Instead of making small bites, you can use the filling to make a tart with a whole sheet of puff pastry. This filling would also be great in ravioli or lasagna.You can use sun-dried tomato pesto instead of chopped sun-dried tomatoes and basil.If your ricotta is very wet, strain it for a few minutes to eliminate excess liquid that might make your puff pastry soggy.Nutrition NotesCreamywhole-milk ricotta cheeseis the perfect base for this filling. Packed with protein to build muscle, it is also rich in calcium to maintain strong bones. To top it off, you get all of the same essential nutrients that you find in dairy milk, such as potassium and magnesium, to keep your heart in great shape.Sun-dried tomatoescontain an antioxidant called lycopene, which is important to help protect your heart from damage. Sun-dried tomatoes also have potassium, which helps to clear extra sodium out of your body to help maintain healthy blood pressure—so that’s a double win for heart health.Parmesan cheeseis a hard, aged cheese that gives off a salty, umami flavor. Hard cheeses, like Parmesan, typically have more calcium and are lower in lactose than soft, or semi-soft cheeses, and they offer protein and vitamin B12. Parmesan cheese is slightly higher in sodium than other cheese, so if you’re watching your sodium intake, stick with the recommended serving size for the recipe. If you’re following a vegetarian diet, be sure to select avegetarianParmesan cheese.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Jump to recipe
Ricotta & Sun-Dried Tomato Puff Pastry Biteswill be your new favorite party appetizer. Perfectly petite, these bites have a buttery crunch from the puff pastry and a creamy sun-dried tomato and basil filling that is an antioxidant-filled festive flavor bomb. We used whole-milk ricotta for a protein-rich, satisfying bite, and salty Parmesan cheese to add rich umami. Keep reading for our expert tips, including how to press the puff pastry into the muffin cups so you have maximal room for your filling.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Try using the smooth end of a cocktail muddler to press the puff pastry into the mini muffin cups—it’s the perfect diameter. Dip it in flour to avoid sticking.Instead of making small bites, you can use the filling to make a tart with a whole sheet of puff pastry. This filling would also be great in ravioli or lasagna.You can use sun-dried tomato pesto instead of chopped sun-dried tomatoes and basil.If your ricotta is very wet, strain it for a few minutes to eliminate excess liquid that might make your puff pastry soggy.Nutrition NotesCreamywhole-milk ricotta cheeseis the perfect base for this filling. Packed with protein to build muscle, it is also rich in calcium to maintain strong bones. To top it off, you get all of the same essential nutrients that you find in dairy milk, such as potassium and magnesium, to keep your heart in great shape.Sun-dried tomatoescontain an antioxidant called lycopene, which is important to help protect your heart from damage. Sun-dried tomatoes also have potassium, which helps to clear extra sodium out of your body to help maintain healthy blood pressure—so that’s a double win for heart health.Parmesan cheeseis a hard, aged cheese that gives off a salty, umami flavor. Hard cheeses, like Parmesan, typically have more calcium and are lower in lactose than soft, or semi-soft cheeses, and they offer protein and vitamin B12. Parmesan cheese is slightly higher in sodium than other cheese, so if you’re watching your sodium intake, stick with the recommended serving size for the recipe. If you’re following a vegetarian diet, be sure to select avegetarianParmesan cheese.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Ricotta & Sun-Dried Tomato Puff Pastry Biteswill be your new favorite party appetizer. Perfectly petite, these bites have a buttery crunch from the puff pastry and a creamy sun-dried tomato and basil filling that is an antioxidant-filled festive flavor bomb. We used whole-milk ricotta for a protein-rich, satisfying bite, and salty Parmesan cheese to add rich umami. Keep reading for our expert tips, including how to press the puff pastry into the muffin cups so you have maximal room for your filling.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Cook Mode(Keep screen awake)Ingredients¾cupwhole-milk ricotta cheese½cupdrained juliennedsun-dried tomatoes in oil, chopped½cupgrated Parmesan cheese1largeegg, lightly beaten2tablespoonsheavy cream1tablespoonchopped fresh basil, plus small leaves for garnish½teaspoongratedgarlic½teaspoongratedlemon zest½teaspoonsalt¼teaspooncrushed red pepper1 (17.3-ounce) packagefrozen puff pastry sheets, thawedAll-purpose flour, for work surface
Cook Mode(Keep screen awake)
Ingredients
¾cupwhole-milk ricotta cheese
½cupdrained juliennedsun-dried tomatoes in oil, chopped
½cupgrated Parmesan cheese
1largeegg, lightly beaten
2tablespoonsheavy cream
1tablespoonchopped fresh basil, plus small leaves for garnish
½teaspoongratedgarlic
½teaspoongratedlemon zest
½teaspoonsalt
¼teaspooncrushed red pepper
1 (17.3-ounce) packagefrozen puff pastry sheets, thawed
All-purpose flour, for work surface
Directions
Preheat oven to 400°F. Coat a 24-cup mini muffin tin generously with cooking spray.
Combine ¾ cup ricotta, chopped sun-dried tomatoes, ½ cup Parmesan, beaten egg, 2 tablespoons cream, 1 tablespoon basil, ½ teaspoon each garlic, lemon zest and salt and ¼ teaspoon crushed red pepper in a medium bowl; stir well.
Gently stretch the 4 points of each pastry square together toward the center so that they cover the filling, then lightly press them together in the middle.
Bake until puffed and golden, 30 to 35 minutes. Let cool in the pan for 10 minutes. Transfer to a wire rack and let cool for 10 minutes. Garnish with basil leaves, if desired. Serve warm or at room temperature.
Nutrition InformationServing Size: 2 puff pastry bitesCalories 222, Fat 15g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 15g, Total Sugars 1g, Added Sugars 1g, Protein 6g, Fiber 1g, Sodium 355mg, Potassium 117mg
Nutrition Information
Serving Size: 2 puff pastry bitesCalories 222, Fat 15g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 15g, Total Sugars 1g, Added Sugars 1g, Protein 6g, Fiber 1g, Sodium 355mg, Potassium 117mg
Serving Size: 2 puff pastry bites
Calories 222, Fat 15g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 15g, Total Sugars 1g, Added Sugars 1g, Protein 6g, Fiber 1g, Sodium 355mg, Potassium 117mg
Frequently Asked QuestionsThey’re not the same. Phyllo dough is made with flour, water, vinegar and minimal oil, making it lower in fat than puff pastry. Puff pastry is made with layers of pastry and butter to help it puff up when baked.Sure. We suggest substituting the ricotta with softened cream cheese, whipped feta, goat cheese or Boursin. However, you can use any of your favorite cheeses.If you’re new to working with puff pastry, here are some helpful tips: Thaw it slightly before handling it to prevent cracking, but make sure it’s still cold to prevent it from becoming too sticky or shrinking. If working with the pastry becomes problematic, sometimes just putting it in the fridge for a little while to cool it back down will help.
Frequently Asked Questions
They’re not the same. Phyllo dough is made with flour, water, vinegar and minimal oil, making it lower in fat than puff pastry. Puff pastry is made with layers of pastry and butter to help it puff up when baked.
Sure. We suggest substituting the ricotta with softened cream cheese, whipped feta, goat cheese or Boursin. However, you can use any of your favorite cheeses.
If you’re new to working with puff pastry, here are some helpful tips: Thaw it slightly before handling it to prevent cracking, but make sure it’s still cold to prevent it from becoming too sticky or shrinking. If working with the pastry becomes problematic, sometimes just putting it in the fridge for a little while to cool it back down will help.
EatingWell.com, November 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
