Puff Pastry: 3 Ways

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Puff Pastry: 3 Ways
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
450 grams
1 jar
Confit di peperoncino
200 grams
frozen Spinach
grated Parmesan
freshly gound Pepper
Tomato sauce (prepared)
125 grams

Preparation steps

1.

Thaw puff pastry. Roll out half of the pastry onto a floured surface to create 2 thin sheets of dough. Puff pastry thaw, half and roll out on a floured work surface to 2 thin dough sheets. Cut 1 sheet of pastry into small rectangles. Fill each rectangle lengthwise with 1 teaspoon of confit and roll into a breadstick. Line a baking sheet with parchment paper and put breadsticks on sheet. 

2.

Bake breadsticks in a preheated 180°C (approximately 350°F) oven until golden brown. Let cool down.

3.

Cut the other sheet of dough into squares. Thaw spinach. Heat 1 tablespoon oil in a pan. Cook spinach and add 2-3 tablespoons of parmesan cheese. Season with salt and pepper. Put spinach filling in the middle of half the squares. Fold the pastry on the diagonal, forming a stuffed triangle. Place on a baking sheet lined with parchment paper and bake until golden brown, about 15-20 minutes. 

4.

Fill the remaining squares with 2-3 teaspoons of tomato sauce and  mozzarella cubes occupy. Fold the pastry on the diagonal, forming a stuffed triangle. Place on a baking sheet lined with parchment paper and bake until golden brown, about 15-20 minutes. Serve immediately.