Puffy Italian Pastries Recipes

PUFFY ITALIAN PASTRIES

Steps:

• Place rack in center of oven and heat to 400 degrees.
• Put oil and onion in a medium-size, nonstick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes.
• Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated. Add the basil and tomato paste; cook another minute.
• Place tomato mixture in a bowl. Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
• Working with one package at a time, open sheets of puff pastry, if folded. On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
• Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20). Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
• Place on 2 ungreased baking sheets. In each depression, place a heaping 1/2 teaspoon of the tomato mixture. Sprinkle edges of pastry with Parmesan cheese.
• Place one sheet in oven and bake for 12 minutes. Remove and repeat with remaining sheet.
• Remove pastries from sheets and allow sheets to cool.
• While first two sheets are baking, form and fill second package of dough. Do not place dough on hot cookie sheets, as the butter in the dough will melt.
• If baking ahead of time, reheat 3 minutes in 325-degree oven. If the pastries are frozen, bake for 14 minutes.