Artichokes, Pancetta, and Cheese Cups
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 18 cups
Crisp and cheesy puff pastry cups filled with the perfect combination of delicate artichokes and savory pancetta.
  • 2 tablespoons of olive oil
  • 9 oz (about 1.5 cups) of frozen artichoke hearts (I used the Trader Joe's frozen )
  • 4 oz of pancetta
  • 6 oz (about 1.5 cups) of shredded mozzarella cheese
  • 4 tablespoons of Parmesan cheese
  • 3 tablespoons of whipping cream
  • 2 sheets of frozen puff pastry (I used the Pepperidge Farm - 1.1 lb)
  • 1 egg
  • salt
  1. Thaw the pastry sheets at room temperature for about 30-40 minutes. In the mean time, rinse the artichoke hearts with water for about 1 minute in a colander. Cut them in small slices and sautes' in a pan with the olive oil for about 5 minutes, over medium heat. Salt to taste.
  2. Cut the pancetta in strips and add to the pan. Saute' only for a couple of minutes.
  3. Preheat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Stretch the pastry a little bit, and cut each sheet into 9 squares. Each square should bigger than the muffin mold cup (I used silicone ) as shown in my picture. Push down with your finger in the middle, and keep the sides up. The pastry can stretch a little, but careful not to break it.
  4. Mix the mozzarella, Parmesan cheese and the heavy cream with the artichokes. Divide the mixture into each cup evenly.
  5. Close the cups by pulling together the four corners of the pastry square. Seal tightly by pressing the corners together and folding down a little bit, to make sure the cups will not open while baking.
  6. Beat the egg in a small bowl, and brush it on top each cup. This will give a nice golden color to the puff pastry.
  7. Bake in the oven for about 20 minutes, until golden on top.
  8. Serve hot or warm.
Recipe by Honest Cooking at