Zucchini, Brie and Prosciutto Puff Pastry Purses: A Taste of Spring

I remember the first time I truly understood the magic of puff pastry. It wasn’t in a fancy patisserie, but in my own bustling kitchen, a weeknight challenge to elevate simple ingredients. The gentle sizzle of zucchini in olive oil, the earthy aroma of garlic, and the promise of melted Brie all swirled together, a culinary symphony waiting to unfold. Encasing it all in that impossibly flaky, golden embrace of puff pastry felt like pure alchemy. These little purses, with their savory heart and elegant presentation, quickly became a go-to for impressing guests, a testament to how humble ingredients, treated with care, can achieve something truly extraordinary.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 10
• Yield: 10 purses
• Dietary Type: Contains Dairy, Meat

Ingredients

Here’s what you’ll need to create these delightful little parcels:

For the Filling:

• 4 tablespoons olive oil (or unsalted butter for a richer flavor)
• 5 cups young zucchini, thinly sliced (about 1/8-inch thick)
• 7 garlic cloves, finely chopped and crushed with the side of a knife
• 1/2 cup Parmesan cheese, freshly grated
• 1 teaspoon black pepper, coarsely ground

For the Pastry and Assembly:

• 17 ounces puff pastry (typically 2 sheets), thawed according to package directions
• 10 cubes Brie cheese, each about 1-inch square (rind on or off, your preference)
• 10 slices prosciutto, thinly sliced (or other quality ham like Black Forest)
• 1 large egg, beaten (mixed with 1 tablespoon of milk to extend it for brushing)

Equipment Needed

To bring this recipe to life, you’ll find the following kitchen tools indispensable:

• Large skillet
• Muffin tin (standard 12-cup size)
• Rolling pin
• Sharp knife
• Cutting board
• Pastry brush

Instructions

Let’s get these beautiful purses into the oven!

1. Preheat your oven and prepare the muffin tin: Begin by preheating your oven to 400°F (200°C). Take out a standard 12-cup muffin tin and set it aside. You won’t need to grease it, as the puff pastry will provide plenty of richness.

2. Sauté the zucchini and aromatics: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the thinly sliced zucchini, the finely chopped and crushed garlic cloves, and the coarsely ground black pepper. Sauté, stirring often, until the zucchini is tender. This should take about 5 to 7 minutes. You’re looking for a nice softening, not a mushy consistency.

3. Incorporate the cheese: Once the zucchini is tender, remove the skillet from the heat. Allow the mixture to cool slightly for a few minutes. Then, stir in the freshly grated Parmesan cheese, mixing it thoroughly into the zucchini mixture. This will add a lovely salty, nutty depth.

4. Prepare the puff pastry: Gently unfold each sheet of puff pastry. On a lightly floured surface, roll out each pastry sheet to approximately a 16 x 11-inch rectangle. Using a sharp knife or a pizza cutter, cut 5 x 5-inch squares from each of the rolled-out pastry sheets. You will get five squares from each sheet, for a total of ten squares. Any leftover pastry can be reserved for another delightful puff pastry creation.

5. Line the muffin cups: Carefully press each pastry square into the individual cups of your prepared muffin tin. The pastry should come up the sides and create a small overhang. These will act as little cups, holding our delicious filling. They should be about 1/3 cup deep.

6. Assemble the purses: Now for the fun part of filling! Place about 1/4 cup, or slightly less, of the zucchini mixture into each pastry-lined muffin cup, dividing it equally among the ten cups. On top of the zucchini mixture in each cup, place 1 square of Brie cheese. Finally, gently lay 1 slice of prosciutto over the Brie.

7. Form the purses: To create the signature “purse” shape, gather the edges of the pastry that are overhanging the muffin cup. Gently pinch and twist them together at the top, sealing the filling inside. If the pastry edges feel a bit dry and aren’t sticking, a light touch of the beaten egg wash will help them adhere beautifully. Ensure they are well-sealed so the filling doesn’t escape during baking.

8. Brush with egg wash: Using a pastry brush, lightly brush the outside of each assembled purse with the beaten egg mixture. This is crucial for achieving that gorgeous, golden-brown hue that makes puff pastry so irresistible.

9. Bake to golden perfection: Place the muffin tin in the pre-heated oven. Bake for approximately 15 minutes, or until the puff pastry is wonderfully puffy and golden brown all over. Keep an eye on them as ovens can vary; you’re looking for that beautiful, crisp finish.

10. Garnish and serve (optional): If you are serving these as starters, a lovely finishing touch is to finely chop fresh parsley and sprinkle it onto each plate before carefully placing a warm purse on top. Alternatively, thinly sliced red bell pepper can add a vibrant splash of color as a garnish.

Expert Tips & Tricks

Elevate your Zucchini, Brie, and Prosciutto Puff Pastry Purses with these insider tips:

• Zucchini Moisture Control: While sautéing helps tenderize the zucchini, it can release a lot of water. If your zucchini seems particularly watery after sautéing, you can gently press it in a sieve for a minute or two before adding the Parmesan to remove excess liquid. This prevents a soggy bottom for your pastry.
• Brie Rind: The rind of Brie is perfectly edible and adds a bit of texture and a more pronounced flavor. However, if you’re not a fan, you can easily trim it off before cubing the cheese.
• Pastry Temperature is Key: Ensure your puff pastry is properly thawed but still cold when you work with it. This is what allows it to puff up beautifully in the oven. If it gets too warm, pop it back in the refrigerator for a few minutes.
• Uniformity for Even Baking: Try to cut your pastry squares as uniformly as possible, and ensure your zucchini and Brie are distributed evenly in each cup. This promotes even cooking and a consistent final product.
• Make-Ahead Magic: You can prepare the zucchini mixture a day in advance and store it, covered, in the refrigerator. However, it’s best to assemble and bake the purses just before serving for optimal puffiness and texture.

Serving & Storage Suggestions

These Zucchini, Brie, and Prosciutto Puff Pastry Purses are best enjoyed warm, right out of the oven, when the pastry is at its flakiest and the Brie is delightfully melty. They are perfect as elegant appetizers for a dinner party, delightful additions to a buffet spread, or even a light lunch served with a crisp green salad.

For any leftovers, allow them to cool completely before storing. They can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a 350°F (175°C) oven for about 5-7 minutes, just until heated through and the pastry regains some of its crispness. Avoid microwaving, as this will make the pastry soggy.

Nutritional Information

Here is an approximate nutritional breakdown for these delectable purses:

Nutrient	Amount per Serving	% Daily Value
Calories	412.6 kcal	N/A
Total Fat	30.5 g	46%
Saturated Fat	9.4 g	47%
Cholesterol	42.5 mg	14%
Sodium	317.1 mg	13%
Total Carbohydrate	25 g	8%
Dietary Fiber	1.5 g	6%
Sugars	1.6 g	6%
Protein	10.5 g	21%

(Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderfully balanced, feel free to explore these variations:

• Vegetarian Delight: Omit the prosciutto entirely for a delicious vegetarian option. The combination of zucchini, Brie, and Parmesan is still incredibly satisfying.
• Herbaceous Notes: Add a tablespoon or two of finely chopped fresh herbs like chives, thyme, or rosemary to the zucchini mixture for an extra layer of flavor.
• Spicy Kick: For those who enjoy a touch of heat, a pinch of red pepper flakes added to the sautéing zucchini can provide a subtle warmth.
• Different Cheeses: While Brie is divine here, other creamy cheeses like camembert or even a mild goat cheese could be interesting substitutions.
• Seasonal Greens: In the summer months, you could lightly wilt a handful of fresh spinach or arugula into the zucchini mixture for added color and nutrients.

FAQs

Q: Can I use frozen puff pastry?
A: Yes, absolutely! Just ensure you thaw it completely according to the package instructions. It’s crucial that it’s thawed but still cold when you begin working with it for optimal puffiness.

Q: How do I prevent the pastry from getting soggy?
A: Sautéing the zucchini until tender but not mushy, and ensuring any excess moisture is drained before adding to the pastry, will help prevent sogginess. Also, baking at the correct high temperature is key to crisping the pastry.

Q: What if I don’t have a muffin tin?
A: You can also create these on a parchment-lined baking sheet. Simply place the pastry squares, fill them, and pinch the edges to form a loosely enclosed purse shape. They may spread out a bit more.

Q: Can I make these ahead of time?
A: The zucchini filling can be made a day in advance. However, it is best to assemble and bake the purses just before serving to ensure the puff pastry is at its absolute best – crisp and airy.

Q: What kind of ham can I use if I can’t find prosciutto?
A: Any thinly sliced, good-quality ham will work. Black Forest ham is an excellent alternative, or even a nice quality thinly sliced baked ham.

Final Thoughts

There’s a certain joy in creating something so visually appealing and utterly delicious from simple ingredients and the marvel of puff pastry. These Zucchini, Brie, and Prosciutto Puff Pastry Purses are more than just a recipe; they’re a celebration of fresh flavors and elegant simplicity. They are a testament to the fact that impressive dishes don’t always require complicated techniques. I encourage you to try them, perhaps with a crisp glass of Sauvignon Blanc or a light Pinot Grigio, and share the delight with your loved ones. I’d be thrilled to hear about your own successful creations and any personal touches you might add. Happy cooking!