Sfogliatine with Ricotta and Cherry Tomatoes

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, prepared with puff pastry, a 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.

Sfogliatine with Ricotta and Cherry Tomatoes

The crunchy exterior and internal softness create a contrast to which few will be able to resist.

Sfogliatine with Ricotta and Cherry Tomatoes

Sfogliatine with Ricotta and Cherry Tomatoes

Prep Time20 mins
Cook Time25 mins
Course: Appetizer, Snack
Keyword: apperitif, appetizer, sicilian street food, tavola calda
Servings: 4

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 a fresh drops of EVO oil.

Notes

ENJOY!❤️
 
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