. . .



THE puff pastry pretzels they are a delicious and tasty idea, perfect for a buffet or as an aperitif. Practical and quick to make, these rusticini are ideal if you have guests at the last moment and want to serve something appetizing, or even if you want an afternoon of binge watching or a movie night and want something different from the usual pop corn. Small and cute, these delicious savory filled mini puff pastries will disappear in the blink of an eye, guaranteed!

Procedure for preparing puff pastry pretzels

First of all, drain the dried tomatoes and blend them until you get a pate.

Spread the pate on the first sheet and add the grated cheese, then cover with the second sheet and seal the edges.

With a pasta wheel (or a smooth blade knife) divide the dough into small squares of about 2 cm per side.
Brush with egg white, sprinkle with poppy seeds and cook for about 20 minutes or until golden brown in a preheated convection oven at 200 ° C.
After cooking, remove from the oven and immediately pass the wheel over the marks of the cuts made before, in order to separate the squares.

That’s all: your pretzels are ready.