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TOMATO AND CHEESE PUFF PASTRY #shorts
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How can you resist to these delicious pastry bundles? Simply you can’t 🤤!
Prepare this recipe with @giovanni castaldi and savor them bite by bite 😍
INGREDIENTS
1 roll of rectangular puff pastry of 230 g
120 g of edamer for grating
100 g of tomato puree
Oregano
Extra virgin olive oil
Fine salt
Black pepper
1 egg for brushing
4 cherry tomatoes
Cut out the squares and season with tomato puree already adjusted with oregano, oil, salt and pepper. Add a small handful of grated cheese. Close by bringing the opposite ends towards the center, and pinch to seal. Do the same with the other two ends. Place gradually on a baking tray with parchment paper.
Brush the surface with egg and add a little more cheese. From each tomato obtain 4 slices then lay one for each bundle. Sprinkle with a little oregano and bake in a conventional oven at 355°F (180°C) for 10-15 min, and a few minutes at 430°F (220°C) to brown the surface.
Prepare this recipe with @giovanni castaldi and savor them bite by bite 😍
INGREDIENTS
1 roll of rectangular puff pastry of 230 g
120 g of edamer for grating
100 g of tomato puree
Oregano
Extra virgin olive oil
Fine salt
Black pepper
1 egg for brushing
4 cherry tomatoes
Cut out the squares and season with tomato puree already adjusted with oregano, oil, salt and pepper. Add a small handful of grated cheese. Close by bringing the opposite ends towards the center, and pinch to seal. Do the same with the other two ends. Place gradually on a baking tray with parchment paper.
Brush the surface with egg and add a little more cheese. From each tomato obtain 4 slices then lay one for each bundle. Sprinkle with a little oregano and bake in a conventional oven at 355°F (180°C) for 10-15 min, and a few minutes at 430°F (220°C) to brown the surface.
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