How to Make Cheesy Broccoli Puff Pastry Cups

Pastry shells make a crispy base for our veggie and cheddar combo. 6 30 min. 1 hrs. 1 (10 oz.) pkg. frozen puff pastry shells, such as Pepperidge Farm4 cups broccoli florets1 cups milk1 Tbs. all-purpose flour1 tsp. mustard powder tsp. cayenne pepper1cups shredded sharp CheddarFresh parsley and lemon zest

Pastry shells make a crispy base for our veggie and cheddar combo.

Serving Size:

6

Active Time:

30 min.

Total Time:

1½ hrs.

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
⅛  tsp. cayenne pepper
1⅔ cups shredded sharp Cheddar
Fresh parsley and lemon zest

Instructions

  • Heat oven to 425°F. Bake puff pastry shells according to package directions. Let cool. Remove centers. Bring large pot salted water to a boil; add broccoli. Cook 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. Add parsley and zest.
    • Click here for next recipe

    ncG1vNJzZmivp6x7p7XRrKufp6KsvK6xzWeaqKVfp7Kktc%2BeZqyhlJp6pbXSoZysZ5Odsqa%2F2GaZq6eTmLyttYyprJ%2BeXaWutMDRsmScraCo

     Share!