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Sfogliatine with Ricotta and Cherry Tomatoes

Sfogliatine with Ricotta and Cherry Tomatoes

The sfogliatine with ricotta and cherry tomatoes are a tasty finger food appetizer to prepare for parties or aperitifs. They are prepared with puff pastry, ricotta cream, and some sweet tomatoes.

A non-demanding dinner with friends, with lots of different pizzette, and some tasty sfogliatine to enjoy with a good glass of wine or beer.

They are prepared in no time and are a joy for the eyes and the palate. The crunchy exterior and internal softness create a contrast that few can resist.

Sfogliatine with Ricotta and Cherry Tomatoes
Courses ,
Difficulty Beginner
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 4
Best Season Summer

Sfogliatine with ricotta and cherry tomatoes is a tasty finger food appetizer for parties or aperitifs.

  • 1 pkg puff pastry thawed in the refrigerator
  • 1 pound ricotta cheese
  • 4 tablespoons pecorino cheese (grated)
  • 2 tablespoons Evo oil
  • 1 pound tomato cherries
  • 1 egg (beaten)
  • oregano
  • salt and pepper
    • Mix the ricotta with the pecorino cheese, a pinch of salt, pepper, and oregano in a bowl.
    • Wash the tomatoes, cut them in half, and salt.
    • Cut the puff pastry into squares of 10x10cm (4×4 inches); with a fork, draw the central perimeter of your squares; this helps you to fill well only the center of your square of puff pastry.
    • Brush with a beaten egg but only the outer edge of the puff pastry square.
    • Put the ricotta cream on the base of the puff pastry and cover it with the tomatoes, keeping the filling from escaping from the traced perimeter.
    • Season with oregano and a few drops of oil and bake at 205°C (400°F) for at least 25 minutes until golden brown.
    • Serve warm or cold with fresh drops of EVO oil.
Keywords: Sfogliatine with Ricotta and Cherry Tomatoes