I always keep a box of frozen puff pastry shells on hand. They’re so versatile. You can fill them with just about anything you like to create a tasty appetizer, side dish or even dessert. Take this Cheesy Broccoli Puff Pastry Cups recipe. It might look elegant — and it is! But it comes together in a snap. And it’s easy enough for a week night yet special enough for company.
The trick to cooking broccoli to crisp-tender perfection? Bring a large pot of water to boil, then add salt and florets. The large pot ensures the water returns to boil quickly after the room temperature veggie is added (this works for blanching any veggie). We whip up a sauce with milk, flour, mustard powder and cayenne pepper — feel free to adjust the heat according to taste. Then simply add the florets and top with parsley and lemon for a bright zingy pop. Give it a try, the leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (10 oz.) pkg. frozen puff pastry shells, such as Pepperidge Farm
- 4 cups broccoli florets
- 1¼ cups milk
- 1½ Tbs. all-purpose flour
- 1 tsp. mustard powder
- 1/4 tsp. cayennes pepper
- 1⅔ cups shredded sharp Cheddar
- Fresh parsley and lemon zest
Instructions
PrintHeat oven to 425°F. Bake puff pastry shells according to package directions. Let cool. Remove centers. In large pot of salted boiling water, cook broccoli until crisp-tender, about 3 min. Drain well; roughly chop.
In pot, whisk milk, flour, mustard powder, cayenne and ¼ tsp. salt; over medium heat, bring to a boil. Cook, stirring, until thick, 2 min. Stir in cheese until melted. Remove from heat. Stir in broccoli. Divide among pastry shells. Sprinkle with parsley and zest.
Nutrition
- Calories: 180
- Fat: 12 gram
- Saturated Fat: 7 gram
- Protein: 10 gram
- Carbohydrates: 9 gram
- Fiber: 1 gram
- Cholesterol: 35 mg
- Sugar: 3 gram
- Sodium: 330 mg
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