The sfogliatine with ricotta and cherry tomatoes are a tasty finger food appetizer to prepare for parties or aperitifs, prepared with puff pastry, ricotta cream, and finally 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 to which few will be able to resist.
Sfogliatine with Ricotta and Cherry Tomatoes
Ingredients
- 1 pkg of puff pastry thawed in the refrigerator
- 450 g ricotta 1 pound
- 4 tbsp grated pecorino cheese
- 2 tbsp Evo oil
- salt and pepper
- 450 g tomato cherries 1 pound
- oregano
- 1 beaten egg
Instructions
- In a bowl mix the ricotta with the pecorino cheese, a pinch of salt, pepper, and oregano.
- 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 square of puff pastry.
- Put the ricotta cream on the base of the puff pastry, cover with the tomatoes without letting the filling escape 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 they are golden brown.
- Serve warm or cold with fresh drops of EVO oil.
Notes
ENJOY!
Tried this recipe?Let us know how it was!
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply