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Components
- 400 g of frozen semi-flat dough
- 1 cup (tea) shredded Parmesan cheese
- 1½ teaspoons of sweet paprika
- Half a teaspoon of hot paprika
- 1 egg used for glazing
Setup phase
- Take the puff pastry out of the freezer two hours prior to beginning the preparation.
- Set the oven to a temperature of 200 °C (moderate heat).
- Using a rolling pin, unfold the puff pastry while maintaining its rectangular form until it reaches a thickness of 0.5 cm. Cut the dough into rectangles approximately 9 x 1.5 cm in size and place them on two large baking trays, ensuring there is a 1 cm gap between each piece.
- In a bowl, combine the grated cheese with both sweet and spicy paprika. Use your fingertips to crumble the cheese into smaller bits while blending it with the paprika.
- Crack the egg into a bowl, pour in 1 teaspoon of water, and stir lightly with a fork to combine.
- Brush the dough rectangles with the beaten egg, sprinkle with the cheese mixture, and bake in a preheated oven for about 20 minutes or until golden brown. Serve immediately. To store, allow them to cool completely and place in an airtight container. The petit fours can be kept for up to 3 days.
