Good evening!
Here comes the recipe for the puff pastry muffins I promised earlier. Meaning: little pastries made in a muffin pan. Very easy! I made six with tomatoes and six without, because a certain member of the household doesn’t like tomatoes, which is insane. Anyways, obviously all kinds of fillings could be invented for this; however, I would stay away from fillings that are too saucy, since the pastry crust is really thin and the baking time is rather short, so a runny filling would probably cause a big mess.
Ingredients:
makes 12
1 cup feta cheese, cut into small cubes
1/2 cup ricotta cheese
approx. 1/4 pound spinach leaves
I used frozen spinach, thawed and drained; if you use fresh leaves, wash, drain, and chop them
1 scallion, sliced
1/2 garlic clove, minced
salt, pepper to taste
12 cheese cubes; I used gouda
approx. 10 oz puff pastry
I used store bought (I KNOW. Whatever.), which came in one big piece, which I cut into 12 even squares
3 cherry tomatoes, halved
Directions:
In a bowl, combine feta, ricotta, spinach, scallions, and garlic. Stir well, and season with salt and pepper.
Transfer the pastry squares into the molds of the muffin pan, pushing gently so that the walls are covered evenly.
Preheat your oven to 350° F.
Fill the pastries with the feta mix; put a cheese chunk on top of each and half a tomato on six of them. Fold over the pastry rims.
Bake for approx. 2o mins., until the gouda is melted and the crusts are very light brown.
Serve with a fresh green salad. Enjoy!
We ate them for dinner, but obviously they would also make good finger food at parties or picnics.
Goodbye!
xoxo, F.
SweetSmart 