single courses from Italy
Cornettini stuffed with philadelphia, aromatic herbs and dried toma...
Cornettini stuffed with philadelphia, aromatic herbs and dried tomatoes
translated by Italian with
Today I had the Gnocchi au gratin ... and I also wanted to prepare an appetizer! I opened the fridge I have taken the puff pastry, Philadelphia, dried tomatoes and some aromatic grass from the garden and within minutes I made these cornettini!
Tagliete diced dried tomatoes and herbs eg parsley, basil, chives and place a one cup.
Now add the Philadelphia. With a fork, mix everything.
Unwind the roll of puff pastry and divide them with a wheel in 16 triangles. Based on large put a teaspoon of the filling at Philadelphia.
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Take a triangle at a time, take a tagliettino the center of the base of the triangle and cover the filling by pressing a little bit to the sides. In this way, the filling will not come out during cooking.
Then the completely rolled cornettino and place on baking tray with greaseproof paper underneath.
Bake the cornettini static in the oven preheated to 200 ° C for ca. 15min, it depends on the size of cornettini.