Snacking has never been so effortless: we used store-bought puff pastry, then flavoured with cheese and herbs served with a freshly homemade Marinara dip sauce. This also works great as a starter.
For more puff pastry snacks ideas salami-and-ricotta-puff-pastry-starters
Serve 2-3, Preparation 15 mins, Cooking approx. 20 mins
- Ready Puff Pastry Sheet, 320 g
- Parmigiano Reggiano grated, about 50 g
- Dried oregano and dried fennel seeds, to taste
- EVOO – Extra Virgin Olive Oil, a drizzle
- A pinch of salt
- Tomato Passata, about 80 g
- Peeled garlic, 1 clove
Preheat the oven to 180 C / 350 F / Gas 4.
Unroll the sheet of puff pastry on a work surface, use a sharp knife to cut strips lengthwise about 1 centimetre wide, then cut them into small rectangles, each of the same size.
Brush with some EVOO, add a pinch of salt, sprinkle some of them with plenty of grated Parmigiano cheese, others with dried oregano and fennel seeds. Place them on a baking tray lined with baking paper and bake in a static preheated oven about 15 or even 20 minutes, depending on your oven. As soon as they start to brown, take them out of the oven and allow to cool.
In the meantime, in a bowl add some Tomato Passata and season with sliced garlic, dried oregano, a tablespoon of Extra Virgin olive oil and a pinch of salt, mix.
Serve puff pastry snacks with the Marinara dip sauce.