Ingredients
Scale
- 8 oz. ball of fresh mozzarella
- 5 tsp. of chopped sun-dried tomatoes
- 5 tsp. of chopped roasted red peppers
- 17.3 oz. package of puff pastry sheets (two sheets total), thawed
Instructions
- Preheat the oven to 350°F. Line a large pan with parchment paper (or use a silpat).
- In a small bowl, combine the tomatoes and the peppers.
- Cut the mozzarella into 18 equal-sized pieces. Cut each sheet of puff pastry into 9 equal-sized pieces (make three cuts lengthwise through the sheet and then three cuts widthwise).
- Onto each rectangle of puff pastry place a piece of cheese and about 1/2 teaspoon of the tomato and pepper mixture.
- Use a pastry brush to moisten the edges of one rectangle of puff pastry lightly with water. Use your fingers to bring diagonally opposite corners together. Pinch and then bring the other two corners up and pinch them all together. Repeat the moistening and pinching with all the pieces of pastry.
- Transfer the bundles to the lined pan and place into the oven for 15 minutes. Increase the heat to 425°F and bake for another 5-10 minutes, until the tops are golden brown.
- Let rest for a couple of minutes before serving.
Notes
To make in advance: Prepare them as instructed and put them onto the parchment on the pan and stick the whole lot into the fridge. Put them straight from the fridge into the oven 25 minutes before you want to serve them.