Lady Behind The Curtain - Italian Purse Appetizer Lady Behind The Curtain - Italian Purse Appetizer

The term “Purse” is usually associated with Oriental Cuisine.  A dumpling made into a pocket to hold its filling.  That’s what this Italian purse appetizer recipe is only an Italian version.  This purse has so much flavor no dipping sauce is necessary.  The PERFECT appetizer!  Especially for an Italian dinner.

For detailed pictures watch the slide show below.

Italian Purse Appetizer

Preparation 35 minutes 2017-10-17T00:35:00+00:00 Cook Time 20 minutes 2017-10-17T00:20:00+00:00 Serves 9 Appetizers     adjust servings

This appetizer has so much flavor no dipping sauce is necessary.


  • 1 sheet puff pastry, defrosted
  • 9 teaspoons store bought pesto
  • 9 tablespoons roasted red pepper, chopped
  • 9 tablespoons cheese, shredded ( I used Havarti)
  • 1 egg
  • 1 tablespoon cold water
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Prepare cookie sheet with parchment paper or spray with non stick cooking spray.
  3. Prep all your ingredients before cutting your dough.
  4. Once the red pepper is chopped place on paper towels to drain, pat dry.
  5. Shred the cheese and set aside.
  6. Make egg wash using the egg and 1 tablespoon of cold water mix with fork and set aside.
  7. Thaw puff pastry according to the box. The pastry is folded in thirds use that as your guideline to cut 3 long strips.
  8. Cut into 9 equal squares.
  9. On a lightly floured surface roll dough to a 4x4 piece.
  10. Place pesto and spread around the square.
  11. Add chopped roasted red pepper and cheese.
  12. Brush the egg wash on the edges.
  13. Pull all four corners together and twist dough, then pinch the sides together.
  14. Brush the outside with more egg wash, place on prepared cookie sheet.
  15. Sprinkle with salt and pepper.
  16. Bake for 20 minutes. Serve hot or at room temperature.

Recipe Notes

This is a LBC original!



Italian Purse Appetizer — 23 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.

Leave a Reply

Your email address will not be published.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