Basil With Cheeses in Puff Pastry -- 5.5g carbs, 0.2g fiber

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Basil With Cheeses in Puff Pastry - 5.5g carbs, 0.2g

fiber

3/4 cup (4 oz) grated Parmesan cheese

1/2 cup (4 oz) grated Fontina cheese

1/2 cup (4 oz) grated Jarlsberg cheese

1 pound Ricotta cheese

3/4 cup lightly packed shredded fresh basil

Salt and ground white pepper, to taste

2 sheets (each about 10-by-10 inches square)

ready-made puff pastry

1 egg beaten with 2 tablespoons water, for glaze

 

 

 

 

 

In a large bowl, stir together cheeses and basil.

Season with salt and pepper, if needed.

 

Line baking sheet with parchment paper. Slice the puff

pastry sheets in half to make four 5-inch by 10-inch

rectangles.

 

Place one rectangle on prepared baking sheet. Reserve

remaining pastry, well wrapped, until needed.

 

Mound half of basil-cheese mixture down center of

pastry rectangle, leaving a 1 1/2-inch border on all

sides. Brush border with 1/2 tablespoon water.

 

Place one of the reserved rectangles over filling.

Gently but firmly press edges of the 2 rectangles

together to seal; press again with handle of table

knife for decorative edge.

 

Brush top of pastry with half of the egg glaze. Repeat

assembly for 2 remaining rectangles. Chill, tightly

wrapped, up to 24 hours.

 

One hour before serving, preheat oven to 425 degrees

F. Bake filled pastry rectangles until golden brown

(about 35 minutes).

 

Cool 5 minutes. To serve, slice rectangles into

3/4-inch wide strips.

 

Serves 12.

 

 

 

 

Per serving: 198 calories; 14.3 g fat (7.6 g saturated

fat; 65 percent calories from fat); 5.5 g

carbohydrates; 53.5 mg cholesterol; 308.7 mg sodium;

11.9 g protein; 0.2 g fiber.

 

For these tantalizing hors d'oeuvres, use two sheets

of ready-made puff pastry approximately

10-by-10-inches square or an equivalent size

(available in the frozen food section of most

supermarkets or from specialty food shops). Season the

filling with more or less salt, depending on the

saltiness of the cheeses.

 

ChupaNote: add 1 teaspoon of red pepper flakes or hot

sauce (or more!) to the cheese and basil mixture

before adding the top crust.

 

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