Sfogliatine di pasta brick allo squacquerone fresco, pomodorini sottolio e origano




Preparation: 35 min.

Cooking 10-12 min.

Ingredients for 24 brick puff-pastries:

200 g  Squacquerone of Romagna dop.

6  brick puff-pastries.

12 dry cherry tomatoes in oil.

2 spoons of oregano.

40 g of melted butter.

Salt and freshly ground pepper. 

Heat the oven at  200°

Chop the cherry tomatoes in oil into littles pieces.

In a plate , mix with the fork the drained cheese and a spoon of oregano, salt and pepper.

Add some cherry tomatoes pieces and stir.

Cut every brick puff-pastry into in 4 strings. Put a little of the cheese compound on the rolled edge of the puff-pastry and add some pepper. Roll the string on itself and fold the edges inward.

Lay the puff-pastries on a baking pan lined with baking paper. Brush with melted butter. Sprinkle with the remained oregano, put in oen and cook for 10-12 min.


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