John Myers
Ingredients for 4 servings:
- 12 cocktail tomatoes
- 12 cubes of Parmesan, each approx. 0.5 cm²
- 120 g puff pastry
- 1 medium egg(s), beaten, for brushing
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
great party snack or decorative appetizer
Wash the tomatoes and cut a small hole in them. Season with salt. Place the Parmesan cheese cubes into the holes. Roll out the puff pastry and cut into 12 rectangles (approx. 10 x 8 cm – depending on the size of the tomatoes). Place the tomatoes on the rectangles and wrap them like candy. Press the dough firmly around the edges to form a candy shape. Place the candy on a baking sheet lined with baking paper, brush with egg, and bake in a preheated oven at 220°C (top/bottom heat) for 8 to 10 minutes until golden brown. Serve warm. Tips: Don’t roll out the puff pastry too thinly, and it’s best to wrap the tomatoes twice to prevent the cheese from seeping out. The puff pastry candies can also be frozen raw and baked fresh when needed. If serving as an appetizer, they are best served on leaf salads.
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