Since I was a child I have always enjoyed salty snacks more than the sweet ones, and I still do. I remember my dad bringing me to a nice bar nearby my primary school, in order to have a treat for breakfast, from time to time.
While the vast majority of people (in Italy) opt for croissant and cappuccino in the morning, I always had ice cold tea and pizzetta sfoglia, a delicious puff pastry salty snack pretty common in my hometown: Cagliari.
Today I will show you how to prepare this easy and scrumptious snack and make all your friends happy (and yourself too, of course!).
These snacks are extremely common in my hometown as I said, but if you just go to another part of the region you won’t be able to find them anymore. This has always been a mystery to my fellow citizens and a real shock for all of “us” that moved abroad: how is it possible that such a mouthwatering food is not common outside our town? Not even in the same region!
Feeling nostalgic I tried several times to make these pizzette sfoglia, and I have to tell you the result is pretty good with this simple recipe. Let’s get started.
Ingredients (quantity of pizzette depend on the size of the puff pastry)
- Puff pastry
- Peeled plum tomatoes
- Tomato paste
- Extra virgin olive oil
- Mozzarella (or whatever you prefer as filling: Vienna sausages, capers, anchovies…)
- 1 egg
Sardinian pizzette sfoglia
We start preparing the tomato sauce by cutting and squashing the peeled tomatoes in a soup plate. They will have a lot of liquids inside, so let them drain for some minutes, maybe with the support of a small colander.
Once the peeled (squashed) tomatoes are less liquid, add the tomato paste. The proportion should be 1 spoon of tomato paste every 4 spoons of tomatoes juice.
Add a bit of extra virgin olive oil and a pinch of oregano to give a fresh flavor. Stir everything a bit with a spoon and your sauce is ready. Take your mozzarella and cut it into small pieces, so liquids can get out of it too. Make yourself sure that both tomatoes and mozzarella lose some of their liquids because they will spoil the final result.
Now, using a cup make as many disks shape you can on your puff pastry sheet. According to the size of your sheet, the number of disks will vary. If you want, use two slightly different size for the disks: just bigger for the base, smaller for the top. This will help in sealing the pizzetta.
I only used mozzarella because it is my personal taste, and I don’t go crazy for capers or anchovies. You can fill the pizzetta with your preferred choice of food, from ham to olives.
Once your base disks are ready, take the smaller disks, cover the base and push gently all around the border in order to seal the two puff pastry sheets. If you have a cup, you can position it over the top disc so the weight can help you in this sealing action.
Almost there. It’s time to give the final touch: beat your egg yolk and brush the top of your snacks with the egg wash.
This will give a golden color to your pizzetta.
Place your tray in the oven (already turned on) at 220 C° (or 200 C° if fan assisted) for 15 minutes.
The cooking time can vary a bit, so keep an eye of your snacks and watch when the top is turning to a golden color.
Sardinian pizzette sfoglia
- Prep time: 10 minutes to prepare the ingredients, about 15 minutes to cook
- Tips: keep your puff pastry sheets out of the refrigerator for 15 minutes before using it: it will be easier to work with it