Puff pastry pretzels: the recipe for quick and easy snacks
I puff pretzels they are delicious finger food made from puff pastryideal for a aperitifand buffet or as a tasty starter. In our recipe, we made two filled river banks: al pomodoro et al salami and cheese; the filling will be enclosed in delicious squares of dough that will be baked in less than half an hour. At the end of the preparation you will get tasty and fragrant appetizers that will conquer everyone.
Ingredients
For the tomato squares
Rectangular puff pastry
Extra virgin olive oil
For the squares of cheese and salami
Rectangular puff pastry
How to make puff pastry pretzels
Season the tomato sauce with salt and olive oil.
Spread the sauce on one half of the puff pastry roll. Sprinkle with oregano and parmesan.
Fold the roll and fix the edges well with your fingers. Cut the rectangle into small squares and put them in the fridge for 10 minutes.
Place cheese slices and salami on half of second roll. Also cut it into small squares and keep them in the fridge for 10 minutes.
Brush the egg yolk + olive oil on the dough. Sprinkle sesame seeds over pizza squares and poppy seeds over salami squares.
Bake them in a static oven at 180°C for 25 minutes.
Advice
You can top the puff pastry pretzels with whatever cheeses, cold cuts or vegetables you like or have available.
storage
You can store puff pastry pretzels in the fridge for 1-2 days inside an airtight container.
