Piquillo Pepper and Anchovy Puff Pastry Delight
Anchoa y Piquillos en HojaldrePiquillo peppers, cultivated in the small region of Navarra in northern Spain, boast exceptional quality, a sweet and intense flavor, and they pair perfectly with anchovies in this delectable puff pastry dish.
Ingrediënten
SERVES 6 TO 8 TAPAS
- 6 ounces of puff pastry dough either homemade or store-bought
- 3 piquillo peppers from a jar, thinly sliced into strips
- 3 anchovy fillets from a jar, cut into several pieces
Instructies
- Begin by positioning an oven rack in the uppermost position and preheating your oven to 450°F (230°C).
- Roll out the puff pastry dough to a thickness of 1/8 inch.
- Using a 2½-inch round scalloped-edge cookie cutter, create 6 to 8 rounds and carefully transfer them to a baking sheet.
- Then, with a 1½-inch round cookie cutter, gently score a circle in the center of each round, cutting about three-quarters of the way through without completely separating the dough.
- Bake for approximately 8 minutes or until the pastry becomes beautifully golden brown.
- Afterward, turn off the oven and leave the door slightly ajar for an additional 5 minutes to ensure the pastries crisp up thoroughly.
- Remove the scored circles from each round, discarding any excess pastry from the centers, and set the circles aside.
- To assemble your delicious tapas, place several piquillo pepper strips in each pastry shell, cover them with the anchovy pieces, and finish by topping them with the reserved pastry circles.
- Serve and savor!
--------------------------------------------------------------------------------------------------
