Rustici di sfoglia, AKA puff pastry bombs!

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Puff pastry is by far one of those kitchen staples I always stock in my freezer. I have attempted making it myself at times and, although I did love the end result, I wasn’t a huge fan of the labour involved. All that folding, rolling, naps in the fridge, turning clock wise business,  really isn’t my forte! I have now found a trusted brand that is made with 100% good quality butter and no canola oil and that means that in a whim I can turn the oven on and create a snack, a meal or a dessert, how easy is that? Let me tell you, these puff pastry bombs are as easy as cutting some disks and filling them with some classic Italian flavours. If you have traveled around Italy and sampled the offerings at local Pasticcerie (patisserie shops), you would have encountered these savoury bites, known as rustici, or pizzette di sfoglia or even  pizzette sarde, but let’s keep it simple here and stick to Rustici!

I hope you enjoy them as much as I do, they are a life saver when you have unexpected guests and in need of a snack or nibble to go with a Spritz!

Ciao Ciao! xxx

INGREDIENTS, makes 8

2 large puff pastry sheets

1 egg, beaten

1/2 cup of crushed tinned tomatoes

8 anchovy fillets

1-2 tablespoons of capers, well rinsed

8 bocconcini

METHOD

  1. Preheat you oven to 180C (350F)
  2. Line an oven tray with baking paper
  3. Cut 16 disks out of the pastry sheets (I used an 8cm/3 inches cutter). Line 8 onto the tray. Spoon a little crushed tomatoes in the middle, leaving the border dry, then top with 1 torn bocconcini, a few capers and an anchovy fillet. I normally don’t add any salt because both capers and anchovies are super salty. Up to you, really). Feel free to add herbs too, I din’t have any!IMG_3416.jpg
  4. Top with the remaining 8 disks, pressing slightly with your fingers to seal the pastry together. Using a smaller cutter, create a indent around the top disk. Don’t press too hard so that you break the pastry, you just want to create the outline of a circle. This will help the pastry puff up nicely.  Brush with beaten egg and bake for 20 minutes or until golden and puffed up. Enjoy warm or at room temperature!IMG_3417.jpgOLYMPUS DIGITAL CAMERA

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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

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4 thoughts on “Rustici di sfoglia, AKA puff pastry bombs!

  1. These look lovely. What is the brand name for the puff pastry you use? Would love to find out without canola oil. Thanks!

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