Instructions
Step 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2. In a skillet over medium heat, cook the chopped shrimp for 2 to 3 minutes until just opaque. Remove from heat and allow to cool slightly.
Step 3. In a bowl, combine the cooked shrimp, mozzarella cheese, cream cheese, garlic, parsley, paprika, onion powder, salt, and black pepper.
Step 4. Roll out the puff pastry sheet on a lightly floured surface.
Step 5. Cut the pastry into 12 equal squares.
Step 6. Place a spoonful of the shrimp and cheese mixture in the center of each square.
Step 7. Fold each square into a triangle or rectangle and press the edges together with a fork to seal.
Step 8. Arrange the pastries on the prepared baking sheet.
Step 9. Brush the tops with the beaten egg.
Step 10. Bake for 18 to 22 minutes, or until puffed and deep golden brown.
Step 11. Remove from the oven and allow to cool for 5 minutes.
Step 12. Garnish with additional chopped parsley before serving.
Storage and Reheating Tips
Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven or air fryer for 5 to 7 minutes to restore crispness.
Avoid microwaving, as the pastry may become soft.
Unbaked filled pastries can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Serve warm for the best texture and flavor.
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