Italian Purse Appetizer Recipe (makes 9 appetizers)
1 sheet puff pastry, defrosted
9 teaspoons store bought pesto
9 tablespoons roasted red pepper, chopped
9 tablespoons cheese, shredded ( I used Havarti)
1 tablespoon cold water
salt and pepper to taste
Preheat oven to 400 degrees.
Prepare cookie sheet with parchment paper or spray with non stick cooking spray.
Prep all your ingredients before cutting your dough. Once the red pepper is chopped place on paper towels to drain, pat dry. Shred the cheese and set aside. Make egg wash using the egg and 1 tablespoon of cold water mix with fork and set aside.
Thaw puff pastry according to the box. The pastry is folded in thirds, use that as your guideline to cut 3 long strips, then cut into 9 equal squares. On a lightly floured surface roll dough to a 4×4 piece.
Place pesto and spread around the square leaving a 1/2 inch edge.
Add chopped roasted red pepper making sure to leave a 1/2 inch edge.
Brush the egg wash on the edges. Pull all four corners together and twist dough, then pinch the sides together.
Brush the outside with more egg wash, place on prepared cookie sheet. Sprinkle with salt and pepper.
Bake for 20 minutes. Serve hot or at room temperature. Makes 9 appetizers. This is a LBC original!