Puffy Italian Pastries Recipe

Name: Puffy Italian Pastries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small white boiling onion, peeled and diced in 1/4-inch pieces; 6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces; 2 small cloves garlic, smashed, peeled and minced; 1/4 cup roughly chopped basil; 2 tablespoons tomato paste; 4 ounces mozzarella cheese diced into 1/4-inch pieces; 3/4 cup Parmesan cheese; 1 1/2 teaspoons kosher salt; Freshly ground black pepper to taste; 2 boxes frozen puff pastry, defrosted (4 sheets)

Servings: persons

1 tablespoon olive oil
1 small white boiling onion, peeled and diced in 1/4-inch pieces
6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces
2 small cloves garlic, smashed, peeled and minced
1/4 cup roughly chopped basil
2 tablespoons tomato paste
4 ounces mozzarella cheese diced into 1/4-inch pieces
3/4 cup Parmesan cheese
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
2 boxes frozen puff pastry, defrosted (4 sheets)

1
Place rack in center of oven and heat to 400 degrees.
2
Put oil and onion in a medium-size, nonstick frying pan over medium heat.
3
Cook, stirring occasionally, for 2 minutes.
4
Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated.
5
Add the basil and tomato paste; cook another minute.
6
Place tomato mixture in a bowl.
7
Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
8
Working with one package at a time, open sheets of puff pastry, if folded.
9
On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
10
Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20).
11
Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
12
Place on 2 ungreased baking sheets.
13
In each depression, place a heaping 1/2 teaspoon of the tomato mixture.
14
Sprinkle edges of pastry with Parmesan cheese.
15
Place one sheet in oven and bake for 12 minutes.
16
Remove and repeat with remaining sheet.
17
Remove pastries from sheets and allow sheets to cool.
18
While first two sheets are baking, form and fill second package of dough.
19
Do not place dough on hot cookie sheets, as the butter in the dough will melt.
20
If baking ahead of time, reheat 3 minutes in 325-degree oven.
21
If the pastries are frozen, bake for 14 minutes.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small white boiling onion, peeled and diced in 1/4-inch pieces, 6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces, 2 small cloves garlic, smashed, peeled and minced, and more.

Yes, Puffy Italian Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Puffy Italian Pastries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions