Italian Purse Appetizer
Italian Purse Appetizer | This appetizer delight is wrapped with a puff pastry and filled with delicious ingredients like pesto, roasted red peppers and cheese. Bake up a batch for your hungry game watchers. One bite will be all it takes to realize these Italian Purse Appetizers will be their new number one favorite appetizer.
Why use Purse in the title? The term “Purse” is usually associated with Oriental Cuisine. A dumpling made into a pocket to hold its filling. That’s what this recipe is only an Italian version. This purse has so much flavor no dipping sauce is necessary. The PERFECT appetizer! Especially for an Italian dinner.
Here’s how to create these delicious appetizers.
Use one sheet of store bought puff pastry.
Divide into three parts.
Cut into 9 equal squares.
Add pesto,
Roasted red pepper,
Cheese and
Pull up like a taco.
And then all four corners.
Press to seal and bake!
Italian Purse Appetizer
This appetizer has so much flavor no dipping sauce is necessary.
Ingredients
- 1 sheet puff pastry, defrosted
- 9 teaspoons store bought pesto
- 9 tablespoons roasted red pepper, chopped
- 9 tablespoons cheese, shredded ( I used Havarti)
- 1 egg
- 1 tablespoon cold water
- salt and pepper to taste
Instructions
- 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.
- Cut into 9 equal squares.
- On a lightly floured surface roll dough to a 4x4 piece.
- Place pesto and spread around the square.
- Add chopped roasted red pepper and cheese.
- 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.
Notes
This is a LBC original!
MORE APPETIZER RECIPES
EASY POLENTA APPETIZER 2. PICNIC SHRIMP 3 CHEESY PEASY DEVILED EGGS
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Beautiful dish! Buzzed you 🙂
What a great idea! Looks delicious
This looks yummy.
these look delicious- as always with your recipes! thanks for linking with Kids in the Kitchen
Yum, those look great! They are made out of all of my favorite things! I would love for you to share this (and any other creations) at Pin It & Win It Wednesday @ http://www.cheapcraftymama.com!
These pasties look awesome!!! Thanks for sharing and for linking to Tempt My Tummy Tuesday.
Wow, these look very flavorful! Yum!
Wow these look amazing and fancy but sound super easy. My kind of appetizer.
I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at http://www.michellestastycreations.blogspot.com. (Runs through Monday each week)
Have a great day,
Michelle
I wanted to let you know I highlighted your post on my Tempt My Tummy {Spotlight} post this weekend. Thanks for linking and being about of our blog community.
http://www.blessedwithgrace.net/2012/04/tempt-my-tummy-spotlight/
That looks absolutely delicious! I love how easy it seems too. I’m definitely going to try this. Thanks so much for sharing at Whimsy Wednesdays!
roasted red pepper: do you roast 1 in the oven and for how long? Do you cut it up first? Sorry not always knowing what to do.
can you make these ahead of time and freeze, then cook the day of the event?
Hi Cornelia,
I’m not sure. I think they will be okay. I’d just be afraid that the filling would get watery when it defrosted. I definitely wouldn’t bake them until the day of your event. 🙂
I’ve made these several times and a huge hit. The flavors go well together and always the 1st item to go from any others that bring a dish to a party. I always double the recipe… so yummy!
Thanks Sharon, My family and friends feel the same way. 🙂
Hello,
I want to make this for the New year eve’s party, but not everyone in my family eats eggs. Can I make it without eggs?
Thank You
Hi Shelly, The egg is used to brush on the pastry for browning purposes. If you don’t want to use an egg wash you can use heavy cream or melted butter.
Would you, or anyone in here 🙂 know if usuing wonton wrappers would flow along the same path; to turn out the same…?? I have some that are frozen – I love frying and making neat things but for some reason (until today) I’ve never considered if they could be baked.
Hi Elizabeth, No they won’t be the same. Using wonton wrappers will work but you won’t get the same flaky dough crust that you get from puff pastry.
Can I make these early the day of the event and store in fridge until it I see time to bake them?
Yes, you can make these in advance and bake them later.
These were delicious. My guests loved them. They were gone in a few minutes!!
That’s awesome Mary. They’re one of my favorites.
Simple to make and DELICIOUS! They are a huge hit with my guests! They are an elegant appetizer.
That’s so great to hear Kathy.
I’m making these for a big family dinner. I always cook ahead and freeze. You think these would be better prepared and frozen raw than cooked day of the dinner? Also do you think mozzarella n maybe parmesan reggiano would work for the cheese? Thanks so much!!
Hi Marie, I would freeze them before they are baked. That way they will be nice and crispy. Thaw and bake as directed. Any cheese combo will work.