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    You are in: Home / Recipes / Puff Pastries With Veggies and Riccotta Recipe
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    Puff Pastries With Veggies and Riccotta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jen's*Kitchen's Note:

    great for entertaining

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    Ingredients:

    Serves: 10-20

    Yield:

    pastries

    Units: US | Metric

    Directions:

    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. make sure you fold one side over the other to keep the filling in while you bake. HINT: If the pastry won't stick, wet your fingers with water.
    5. 5
      place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet. HINT: don't use wax paper, pastries will stick.
    6. 6
      brush each square with eggwash. 1 egg blended well with 1 tbs of water.
    7. 7
      bake at 375 for 10-20 or until pastry starts to brown.
    8. 8
      If you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.

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    Ratings & Reviews:

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    Nutritional Facts for Puff Pastries With Veggies and Riccotta

    Serving Size: 1 (89 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 632.2
     
    Calories from Fat 374
    59%
    Total Fat 41.6 g
    64%
    Saturated Fat 11.8 g
    59%
    Cholesterol 32.6 mg
    10%
    Sodium 322.2 mg
    13%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.4 g
    9%
    Protein 15.2 g
    30%

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