Tomino in puff pastry

Tomino in puff pastry is a simple yet very appetizing dish, perfect for a delicious appetizer or a cheesy second course. Here’s the recipe:

Ingredients

• 4 tomini (small, soft cheeses typical of Piedmont)
• 1 roll of puff pastry
• 1 egg (for brushing)
• Sesame or poppy seeds (optional)
• Honey (optional, to serve)
• Aromatic herbs such as rosemary or thyme (optional)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200°C.
2. Roll out the puff pastry and cut it into 4 squares, each big enough to completely wrap a tomino.
3. Place a tomino in the center of each puff pastry square. If desired, you can add aromatic herbs on top of the cheese to infuse it with additional flavors.
4. Close the puff pastry around the cheese, pinching it well on the edges to seal it. To ensure it stays closed during cooking, you can fold the edges with small cuts so that they overlap slightly.
5. Beat the egg in a bowl and use a kitchen brush to brush the surface of the puff pastry, so you will get a nice golden color during baking.
6. Sprinkle the surface with sesame or poppy seeds to add a crunchy and decorative touch.
7. Place the tomini wrapped in puff pastry on a baking tray lined with parchment paper.
8. Bake for about 15-20 minutes, or until the puff pastry is golden brown and crisp.
9. Once cooked, let them rest for a couple of minutes before serving.

You can accompany the Tomino in puff pastry with a drizzle of honey on top or on the side for a delightful contrast between sweet and savory. Honey also pairs very well with herbal notes if you added rosemary or thyme.

Curiosity

Tomini can be cooked in different ways, but wrapped in puff pastry they become a comfort food ideal for cold winter evenings or as a special treat in a buffet. Change the aromatic herb or type of seeds on the surface to experiment with different flavors in each preparation!