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In my opinion, the best recipes are always the simplest ones. I offer this Venetian Poppyseed Puffs recipe as a case in point. Four ingredients and 20ish minutes is all you need to put a heaping plate of these delicious airy little bites on the table. The Venetians really are masters of small bites or “cicheti” designed for accompanying cocktails at aperitvo hour. To keep with the Italian tradition, serve them with a big hunk of parmesan, olives, and spritzes or Prosecco. They are sure to be the star of your happy hour spread.
Need a spritz recipe? Try these campari or aperol spritz recipes.
Poppyseed Puffs
Description
These are a perfect snack to pair with pre-dinner drinks.
The recipe comes from “A Table in Venice” by Skye McAlpine. Check it out for more great Venetian fare!
Ingredients
- 1 sheet frozen puff pastry (½ of a17 oz box of Pepperidge Farm), thawed
- 1 egg
- 1.5 tbsp poppyseeds
- ¼ tsp salt
Instructions
- Pre-heat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Unfold the puff pastry and lay it out on a cutting board or clean counter surface.
- Whisk the egg with a fork and then brush it all over the pastry using a pastry brush.
- Mix the salt and poppy seeds and salt together in a small bowl. Sprinkle the mixture all over the pastry.
- Use a sharp knife to cut the pastry into small rectangles. Gently lift the pieces and place them on the parchment lined baking sheet.
- Bake for 15 to 17 minutes. The pastry should puff up and become golden brown.
