Description
Crispy puff pastry cups filled with a savory mix of artichokes and pancetta.
Perfect for a sophisticated appetizer or party snack.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 9 oz (255 g) frozen artichoke hearts
- 4 oz (113 g) pancetta
- 6 oz (170 g) shredded mozzarella cheese
- 4 tbsp Parmesan cheese
- 3 tbsp whipping cream
- 2 sheets frozen puff pastry
- 1 egg
- salt
Instructions
- Thaw the pastry sheets at room temperature for 30-40 minutes.
- Rinse the artichoke hearts with water for 1 minute in a colander.
- Cut the artichoke hearts into small slices and sauté in a pan with olive oil for 5 minutes over medium heat. Season with salt.
- Cut the pancetta into strips and add to the pan. Sauté for a couple of minutes.
- Preheat the oven to 400°F (204°C).
- Unfold the pastry sheet on a lightly floured surface, stretch slightly, and cut each sheet into 9 squares larger than the muffin mold cups.
- Push down on the middle of each square with your finger, keeping the sides up. Gently stretch the pastry, being careful not to break it.
- Mix the mozzarella, Parmesan cheese, and heavy cream with the artichokes. Divide the mixture evenly into each muffin cup.
- Close the cups by pulling together the four corners of the pastry square. Seal tightly by pressing the corners together and folding them down.
- Beat the egg in a small bowl and brush it on top of each cup.
- Bake in the oven for 20 minutes, until golden brown.
- Serve hot or warm.
Notes
- For richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
- If you don’t have whipping cream, substitute with an equal amount of milk or half-and-half.
- To prevent soggy pastry, ensure the artichoke mixture is well-drained before filling the cups.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 40