Steps to prepare puff pastry appetizer ideas

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• 1. Drain the tuna as best as you can, using a strainer if you have one.
  Then combine the tuna with the cream cheese in a small bowl and mix until well blended.

  

• 2. Unroll the puff pastry positioning the long side horizontally (from the picture it almost looks the other way around but it’s just an optical illusion). With a pizza cutter or a smooth-blade knife divide the puff pastry into three equal parts.
  
  Spread the tuna cream on one third of one of the three parts of pastry, then roll it up gently, starting from the filled side, until you form a ‘snake’.
  
  Repeat the operation for the other two parts of pastry, then transfer everything onto the baking sheet.

  

• 3. Brush the three ‘snakes’ with a beaten egg yolk mixed with a splash of milk.
  
  With the pizza cutter divide each snake into pieces about 1 inch wide, then space them apart.
  
  Put in a preheated static oven at 375°F for about 20 minutes or until they are well golden.

  

• 4. TUNA PUFF PASTRY BITES are ready! 😉

  
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• 1. Unroll the puff pastry and with a cookie cutter (or a glass) of the desired size – the one you see in the photo is 4 inches – create pastry circles.
  Remove excess pastry: you can form a ball, wrap it in plastic wrap, and store it in the fridge for later use or reuse immediately by rolling it out with a rolling pin.
  
  Transfer everything onto the baking sheet and begin filling each circle with a little tomato sauce, leaving some space at the edges.
  
  Add some cubes of fresh cheese like Galbanino, then close each pastry circle into a half-moon shape.

  

• 2. Seal the edges of the half-moons with a fork, then apply light pressure with your fingers.
  
  Brush with a beaten egg yolk mixed with a splash of milk, then make a small cut on the surface of each mini calzone with a knife; this way, excess moisture will be able to escape during baking.
  
  Bake in a preheated static oven at 350°F for approximately 15 minutes.

  

• 3. MINI CALZONES WITH TOMATO AND CHEESE are ready! 😉

  
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• 1. Unroll the puff pastry with the longer side arranged horizontally, then with a knife spread the cream cheese evenly on the upper half of the pastry.
  
  Add grated zucchini (using the large hole on the grater) distributing them evenly as well.

  

• 2. Fold the pastry like a book, then with the pizza cutter (or smooth-blade knife) create strips about 1 inch wide.

  

• 3. Take each strip and gently twist it upon itself using both hands.
  
  Arrange your breadsticks on a baking sheet, brush them with a beaten egg yolk mixed with a splash of milk, finally place them in a preheated static oven at 350°F for about 25 minutes or until they are well golden.

  

• 4. BREADSTICKS WITH CREAM CHEESE AND ZUCCHINI are ready! 😉

  
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• 1. Unroll the puff pastry with the long side horizontally, spread the ricotta (salted and peppered to taste) over the entire surface of the pastry.
  
  Also distribute the slices of cooked ham.
  
  Roll up gently, always starting with the long side horizontally (for any doubts, you can consult the VIDEO found at the top of the page).
  
  Wrap the roll in its baking paper and place it in the freezer for about 25 minutes, so it will be much easier to cut the swirls and, in the oven, the pastry will remain crispier and more flaky.

  

• 2. Remove the roll from the freezer and cut, with a smooth-blade knife, swirls about 1 inch wide.
  
  Transfer everything onto the baking sheet, space the swirls well apart and brush them with a beaten egg yolk mixed with a splash of milk.
  Bake in a preheated static oven at 375°F for about 25 minutes.

  

• 3. SWIRLS WITH RICOTTA AND COOKED HAM are ready! 😉