Italian Purse Appetizer — 27 Comments

  1. That looks absolutely delicious! I love how easy it seems too. I’m definitely going to try this. Thanks so much for sharing at Whimsy Wednesdays!

  2. roasted red pepper: do you roast 1 in the oven and for how long? Do you cut it up first? Sorry not always knowing what to do.

    • Hi Cornelia,
      I’m not sure. I think they will be okay. I’d just be afraid that the filling would get watery when it defrosted. I definitely wouldn’t bake them until the day of your event. 🙂

  3. I’ve made these several times and a huge hit. The flavors go well together and always the 1st item to go from any others that bring a dish to a party. I always double the recipe… so yummy!

  4. Hello,
    I want to make this for the New year eve’s party, but not everyone in my family eats eggs. Can I make it without eggs?
    Thank You

    • Hi Shelly, The egg is used to brush on the pastry for browning purposes. If you don’t want to use an egg wash you can use heavy cream or melted butter.

  5. Would you, or anyone in here 🙂 know if usuing wonton wrappers would flow along the same path; to turn out the same…?? I have some that are frozen – I love frying and making neat things but for some reason (until today) I’ve never considered if they could be baked.

    • Hi Elizabeth, No they won’t be the same. Using wonton wrappers will work but you won’t get the same flaky dough crust that you get from puff pastry.

  6. I’m making these for a big family dinner. I always cook ahead and freeze. You think these would be better prepared and frozen raw than cooked day of the dinner? Also do you think mozzarella n maybe parmesan reggiano would work for the cheese? Thanks so much!!

    • Hi Marie, I would freeze them before they are baked. That way they will be nice and crispy. Thaw and bake as directed. Any cheese combo will work.

Leave a Reply

Your email address will not be published. Required fields are marked *

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Skip to Recipe