Tuscan Parmesan Pillows
Indulge in the flaky, golden perfection of Tuscan Parmesan Pillows, a delightful appetizer or snack that brings the vibrant flavors of Italy to your table. These buttery puff pastry parcels are filled with a creamy blend of ricotta and Parmesan cheese, fresh basil, parsley, and a hint of garlic, seasoned to perfection with salt and pepper. Topped with an irresistible golden crust thanks to a light egg wash and a drizzle of olive oil, these easy-to-make pastry pockets bake to crispy, airy perfection in just 20 minutes. Perfect for dinner parties, holiday gatherings, or an elegant snack, these Tuscan Parmesan Pillows are a crowd-pleasing delight that pairs beautifully with a side of marinara sauce or a crisp salad. Whether you're craving an easy finger food or an Italian-inspired appetizer, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves
- 2 tablespoons Fresh parsley
- 1 clove Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons All-purpose flour (for dusting)
- 2 sheets Puff pastry sheets (thawed)
- 1 large Egg (for egg wash)
- 1 tablespoon Water
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, basil, parsley, minced garlic, salt, and black pepper. Mix until well combined.
Lightly flour your work surface and roll out each puff pastry sheet to ensure smooth edges.
Beat 1 egg with 1 tablespoon of water to create an egg wash. Set aside.
Cut each puff pastry sheet into even squares, approximately 4x4 inches each.
Spoon about 1 tablespoon of the ricotta-parmesan mixture into the center of each square. Be careful not to overfill.
Brush the edges of the pastry squares with the egg wash to help seal them.
Fold each square over into a triangle, pressing the edges firmly with a fork to seal.
Carefully transfer the filled pastry pillows to the prepared baking sheet, leaving at least 1 inch of space between each.
Brush the tops of the pillows with the remaining egg wash and drizzle with a few drops of olive oil for a golden, crispy finish.
Bake in the preheated oven for 18-20 minutes, or until the pillows are puffed and golden brown.
Remove from the oven and allow the pillows to cool for 5 minutes before serving.
Serve warm and enjoy the cheesy, herby goodness of your Tuscan Parmesan Pillows!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1753 mg | 135% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
