Ingredients:
1 egg
300 grams puff pastry
100 grams anchovy paste
Grated Parmesan cheese
Dried tomatoes

Roll out the puff pastry. Beat the egg and brush it onto the pastry. Spread a thin layer of filling, put a few chunks of sun-dried tomato here and there, a small sprinkling of cheese and roll the pastry up to form a strand, cut into 3 cm rounds and lay the pastry rounds on a baking tray lined with baking paper. Bake in a 210° oven. Serve them topped with Aceto Balsamico di Modena IGP Invecchiato NeroModena - Tondo. 

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