Ingredients with Measurements:
- 1 package of puff pastry dough (17.3 oz)
- 1 cup of sun-dried tomatoes, chopped
- 1 cup of pitted kalamata olives, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the chopped sun-dried tomatoes, olives, ricotta cheese, parmesan cheese, minced garlic, salt, and pepper. Mix well.
3. On a lightly floured surface, roll out the puff pastry dough into a rectangle shape.
4. Cut the dough into 8 equal squares.
5. Spoon 2 tablespoons of the sun-dried tomato and olive mixture onto the center of each square.
6. Fold the corners of each square towards the center, creating a small package.
7. Brush the beaten egg onto the top of each package.
8. Place the packages onto a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 600mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- You can use feta cheese instead of ricotta cheese.
- You can use any type of olives you prefer.
- You can use any type of cheese you prefer.
Variations:
- You can add chopped fresh herbs such as basil or parsley to the filling.
- You can add chopped cooked chicken or sausage to the filling.
- You can add chopped artichoke hearts to the filling.
Tips and tricks:
- Make sure to seal the edges of the puff pastry packages well to prevent the filling from leaking out.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- Serve the cassatella warm for the best flavor and texture.
Storage instructions:
Store any leftover cassatella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cassatella in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the cassatella on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs such as basil or parsley.
Pairings:
Serve the cassatella with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Roasted sweet potatoes with rosemary
Troubleshooting advice:
If the puff pastry dough is too soft, place it in the refrigerator for 10-15 minutes before rolling it out.
Food safety advice:
Make sure to cook the cassatella until it is golden brown and heated through to ensure that the filling is cooked properly.
Food history:
Cassatella is a traditional Sicilian pastry that is typically filled with ricotta cheese and chocolate chips. This recipe puts a savory twist on the classic dessert.
Flavor profiles:
The cassatella has a savory and slightly tangy flavor from the sun-dried tomatoes and olives, balanced by the creamy ricotta cheese and nutty parmesan cheese.
Serving suggestions:
Serve the cassatella as an appetizer or a light lunch.
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Region: Italian