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Crunchy- Basil-Cheese Puff Pastry Strips

Source of Recipe

unknown


List of Ingredients



Serves 12.

Note: Use two sheets of ready-made puff pastry approximately 10-inches square or an equivalent size (available in the frozen food section of most supermarkets or from specialty food shops).


¾ c. (4 oz.) grated Parmesan cheese


½ c. (4 oz.) grated fontina cheese


½ c. (4 oz.) grated Jarlsberg cheese


1 lb. ricotta cheese


¾ c. lightly packed shredded fresh basil


Salt and ground white pepper, to taste


2 sheets (each about 10-inches square) ready-made puff pastry


1 egg beaten with 2 tbsp. water, for glaze





Recipe

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-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 1½-inch border on all sides. Brush border with ½ 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. Bake filled pastry rectangles until golden brown (about 35 minutes). Cool 5 minutes. To serve, slice rectangles into ¾-inch wide strips.