Description
Crisp and cheesy puff pastry cups filled with the perfect combination of delicate artichokes and savory pancetta.
Ingredients
Scale
- 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
Instructions
- 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.
- Cut the pancetta in strips and add to the pan. Saute’ only for a couple of minutes.
- 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.
- Mix the mozzarella, Parmesan cheese and the heavy cream with the artichokes. Divide the mixture into each cup evenly.
- 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.
- 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.
- Bake in the oven for about 20 minutes, until golden on top.
- Serve hot or warm.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Appetizer