Description
Crisp, flaky puff pastry triangles filled with roasted red peppers, creamy sheep’s milk feta, fresh herbs, and garlic, then baked until deeply golden and irresistible.
Ingredients
Scale
- 1 cup (150g) jarred roasted red peppers, drained, patted thoroughly dry, and finely chopped
- 1 cup (150g) sheep’s milk feta cheese, crumbled
- 2 tbsp fresh parsley or oregano, finely chopped
- 1 small clove garlic, finely minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp freshly cracked black pepper
- 1 box (17.3 oz / 2 sheets) store-bought puff pastry, thawed in the fridge overnight
- 1 large egg + 1 tbsp water, for egg wash
- 1 tbsp sesame seeds or nigella seeds, optional garnish
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Chop the drained roasted red peppers and press firmly between paper towels to remove excess liquid.
- Combine the roasted red peppers, crumbled feta, minced garlic, parsley or oregano, crushed red pepper flakes, and black pepper in a bowl.
- Unroll one sheet of thawed puff pastry onto a lightly floured surface.
- Roll gently with a rolling pin to smooth the creases into a 10×10-inch square.
- Cut the pastry sheet into 9 equal squares using a 3×3 grid.
- Spoon 1 tablespoon of the red pepper-feta filling into the center of each square.
- Lightly brush two edges with water.
- Fold one corner over to meet the opposite corner, forming a triangle.
- Press the edges together firmly and crimp with the tines of a fork to seal tightly.
- Transfer the filled triangles onto the parchment-lined baking sheets, leaving 1 inch between each.
- Whisk the egg and water together and brush the egg wash over each triangle.
- Sprinkle with sesame seeds or nigella seeds if desired.
- Bake at 400°F (200°C) for 18 to 22 minutes until puffed, crisp, and deep golden brown.
- Cool on a wire rack for 5 minutes before serving.
Notes
Make sure the roasted red peppers are thoroughly dried before mixing the filling so the puff pastry stays crisp and flaky. Seal the pastry edges firmly with a fork to prevent the filling from escaping during baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 triangle
- Calories: 145
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg