Puff Pastry Purses With Zucchini, Brie And Prosciutto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | British | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 4 | Zucchini, about 5 cups | |
| cut crosswise 1/4" thick | ||
| slices | ||
| 7 | Cloves garlic, minced | |
| 1/2 | c | Parmesan cheese, freshly |
| grated | ||
| 1 | Frozen puff pastry, 17-1/4 | |
| ounces thawed | ||
| 10 | Cubes Brie, 3/4 inch | |
| cubes about 12 | ||
| ounces | ||
| rind removed | ||
| 10 | Prosciutto, thinly sliced | |
| Fresh parsley, optional | ||
| chopped | ||
| Red bell pepper, optional | ||
| sliced |
INSTRUCTIONS
Preheat oven to 400øF. Melt 1 tablespoon butter in large skillet over medium- high heat. Add zucchini slices and garlic and saute until zucchini is tender, about 7 minutes. Cool slightly. Mix in grated Parmesan cheese. Roll out each pastry sheet to 16 x 11 inch rectangle. Cut five 5 x 5 inch squares from each pastry sheet (reserve extra pastry for another use). Press each pastry square into 1/3 cup muffin cup, leaving overhang. Place 1/4 cup zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie. Gather edges of puff pastry together and pinch firmly at top, forming purses. Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices, if desired, and serve. *Aoelus is a chartered yacht in the British Virgin Islands Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Michael and Dorothea Fisher, owners of Aeolus* Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2012
Calories From Fat: 1140
Total Fat: 129.9g
Cholesterol: 408.9mg
Sodium: 5383mg
Potassium: 3911mg
Carbohydrates: 68.9g
Fiber: 16.5g
Sugar: 40.9g
Protein: 152.6g