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
Scale
- 1 sheet frozen puff pastry (1/2 of a17 oz box of Pepperidge Farm), thawed
- 1 egg
- 1.5 tbsp poppyseeds
- 1/4 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.