Description
A flaky, golden puff pastry filled with creamy cheese, tender artichokes, and fresh herbs. Perfect as an appetizer or light meal.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together cream cheese, Parmesan, mozzarella, artichokes, parsley, chives, garlic, salt, and pepper until well combined.
- On a lightly floured surface, roll out puff pastry sheet slightly to smooth seams. Cut into 4 equal rectangles.
- Spoon cheese-artichoke mixture onto the center of each pastry rectangle, leaving a 1/2-inch border around edges.
- Brush edges of pastry with beaten egg. Fold pastry over filling to create a rectangle or triangle, pressing edges to seal. Crimp with a fork.
- Place pastries on prepared baking sheet. Brush tops with remaining egg wash. Cut small slits in top to vent.
- Bake for 15-20 minutes, until puffed and golden brown. Let cool slightly before serving.
Notes
For extra flavor, add a pinch of red pepper flakes or swap herbs for dill or basil. Serve warm.
Nutrition
- Calories: 380
- Sugar: 2 g
- Fat: 28 g
- Carbohydrates: 22 g
- Protein: 9 g