Steps

• They are super quick to make! You’ll see, it takes longer to say how to make them than to actually make them. Preheat the oven to 356°F (180°C) and follow the steps.

  First, I want to share a trick to make the puff pastry puff better: detach it from the parchment paper and roll it slightly with a rolling pin, then continue with the recipe.

• Open the first roll of puff pastry and place it on the baking tray. Spread the speck slices over the entire surface. Leave about 0.39 inches (1 cm) from the edge without anything.

  

• Then lay the cheese slices.

  

• Open the second roll of puff pastry and place it on top of the first, pressing on all sides to seal the two layers together.

  

• Beat an egg with a pinch of salt and brush the entire surface.

  

• A sprinkle of oregano and then, using a smooth-bladed knife, score the filled puff pastry delicately. I made 1.18 x 1.18 inches (3 x 3 cm) squares, but if you prefer, you can make them smaller (max 0.79 x 0.79 inches or 2 x 2 cm).

  

• When the oven has reached temperature, bake on the middle shelf for about 15-20 minutes (depending on the brand of puff pastry) or until golden.

  

• After the cooking time, transfer the filled puff pastry onto a cutting board by lifting it from the parchment paper. Score with the knife along the slits and create many stuffed snacks for your buffet. You can repeat the process with tomato and mozzarella or with ham and zucchini… or as you prefer.

  

• You might be interested in:

  Savory Easter Pie with Cheese and Salami.

  Savory Spinach Tart.

  Oven Baked Eggplant Rolls with Ragu.

  

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