Cheesy Broccoli Puffs
- Level: Easy
- Yield: 48 puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 41
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 11
- Sodium
- 67
- Total: 50 min
- Active: 30 min
Ingredients
One 10.8-ounce bag frozen broccoli florets
1 1/2 cups shredded mozzarella (about 6 ounces)
1 cup crumbled feta (about 6 ounces)
1 cup part-skim ricotta
1/4 cup fresh dill, chopped
2 tablespoons chopped chives
1/4 teaspoon crushed red pepper flakes
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 large egg
3 sheets frozen puff pastry (from one-and-a-half 17.3-ounce packages), thawed
All-purpose flour, for dusting, optional
1 tablespoon sesame seeds
Directions
- Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
- Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
- Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
- Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
- Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.