Ricotta Puffs

Ricotta Puffs


1/2 cup ricotta cheese
3 tablespoons grated Romano cheese
1 tablespoon flat leaf parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
1 package (17 ounces) frozen puff pastry, thawed
grated Parmesan cheese for garnishment


Preheat oven to 400F degrees. Line large baking sheet with parchment paper. For filling, stir together in small bowl ricotta cheese and 3 tablespoons Romano cheese, parsley, oregano and black pepper.

On lightly floured surface, unfold pastry sheets. Using sharp knife, cut each pastry sheet into nine 3-inch squares.

Working with one square at a time, moisten edges of each square with milk. Spoon 2 teaspoons filling onto half of each square. Fold each square in half diagonally over the filling to form a triangle. Seal edges by pressing with tines of fork. Use a fork to prick holes in top of each puff. Brush with milk and sprinkle with Parmesan cheese. Arrange puffs on baking sheet.

Bake about 20 minutes or until golden brown. Transfer to wire rack. Let cool 5 minutes. Serve warm.