Puff Pastries With Veggies and Riccotta

1. 1

   defrost pastry sheets according to package directions.

2. 2

   in a bowl, combine riccotta, spinach, mushrooms and peppers.

3. 3

   cut pastry sheets into 9x9 sections.

4. 4

   in each square, place a spoonfull of the filling mixture, fold over pastry and pinch together to make a pillow like shape.

5. 5

   make sure you fold one side over the other to keep the filling in while you bake.

6. 6

   HINT: If the pastry won't stick, wet your fingers with water.

7. 7

   place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet.

8. 8

   HINT: don't use wax paper, pastries will stick.

9. 9

   brush each square with eggwash.

10. 10

    1 egg blended well with 1 tbs of water.

11. 11

    bake at 375 for 10-20 or until pastry starts to brown.

12. 12

    If you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.