{"id":16643,"date":"2026-02-11T12:00:39","date_gmt":"2026-02-11T11:00:39","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/"},"modified":"2026-09-03T16:06:06","modified_gmt":"2026-09-03T14:06:06","slug":"puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/","title":{"rendered":"Puff pastry pizzette: the easiest and crunchiest Italian appetizer"},"content":{"rendered":"<p>If you have ever shared a sunset on a terrace in Rome, you will know that there is something that defines that moment: the crunch of the first bite of an appetizer. <strong>Puff pastry pizzette<\/strong> are the undisputed queens of those trays that fly away as soon as they reach the table. They are small, round, simple, and so addictive that it is impossible to eat just one, especially when they are fresh out of the oven and that aroma of tomato and oregano fills everything.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-flat ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Watch_the_video_with_all_the_steps\" >Watch the video with all the steps<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Main_ingredients\" >Main ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#How_to_prepare_puff_pastry_pizzette\" >How to prepare puff pastry pizzette<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Tips_and_tricks_for_a_perfect_result\" >Tips and tricks for a perfect result<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Frequently_Asked_Questions\" >Frequently Asked Questions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Related_recipes_you_will_love\" >Related recipes you will love<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Enjoy_your_puff_pastry_pizzette\" >Enjoy your puff pastry pizzette!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#The_latest_video_recipes_from_my_channel\" >The latest video recipes from my channel!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#The_card\" >The card<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Puff_pastry_pizzette\" >Puff pastry pizzette<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Ingredients\" >Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Instructions\" >Instructions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/puff-pastry-pizzette-the-easiest-and-crunchiest-italian-appetizer\/#Video\" >Video<\/a><\/li><\/ul><\/nav><\/div>\n\n<p>Today I want to show you my favorite version, the one that saves a dinner with friends in record time. Although in Rome we also find them made with bread dough, very thin and crispy, the ones we prepare today with puff pastry have that extraordinary and light touch that makes them irresistible. You only need a few basic ingredients that you surely have in your pantry to become the star host of any aperitif. Let&#8217;s do it!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><span class=\"ez-toc-section\" id=\"Watch_the_video_with_all_the_steps\"><\/span><strong>Watch the video with all the steps<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>puff pastry pizzette<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6ac6fd2c9ccda\" data-id=\"akvUCMe_b1I\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-akvUCMe_b1I-6ac6fd2c9ccda\" data-vid=\"akvUCMe_b1I\"   data-src=\"https:\/\/www.youtube.com\/embed\/akvUCMe_b1I?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/akvUCMe_b1I\/hqdefault.jpg\"  alt=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><\/p>\n<\/div>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Main_ingredients\"><\/span><strong>Main ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4>For 20-22 units<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 12-15 min<\/p>\n<ul>\n<li>1 sheet of puff pastry<\/li>\n<li>Fried tomato or thick tomato sauce<\/li>\n<li>Mozzarella (well drained)<\/li>\n<li>Grated Parmesan<\/li>\n<li>1 beaten egg (optional)<\/li>\n<li>Anchovies and capers<\/li>\n<li>Salt, extra virgin olive oil, and dried oregano<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_puff_pastry_pizzette\"><\/span><strong>How to prepare puff pastry pizzette<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>Cut and prepare the base<\/strong><\/h4>\n<p>Roll out the puff pastry sheet and, with a cookie cutter or a glass, start marking the little circles. It is important that you prick the bases a little with a fork so that they do not rise too much in the center. The chef&#8217;s trick to not waste anything: gather the leftover dough, knead it gently, and roll it out again to get more units.<\/p>\n<h4><strong>Prepare the Italian seasoning<\/strong><\/h4>\n<p>In a bowl, mix the tomato with a pinch of salt, oregano, and a drizzle of olive oil. Stir well to integrate the flavors. Place the dough discs on a baking sheet and add a little of this mixture to the center of each one, without overdoing it so that the puff pastry does not get too soggy.<\/p>\n<h4><strong>Add your favorite variations<\/strong><\/h4>\n<p>Now comes the fun part. You can leave some with just tomato, but I suggest my three favorite versions: some with a touch of grated Parmesan, others with mozzarella (make sure it is very dry!), and the most intense ones with a piece of anchovy and a caper. Finish with a little more oregano on top.<\/p>\n<h4><strong>The golden touch and baking<\/strong><\/h4>\n<p>If you want them to have that professional bakery color, brush the edges with a little beaten egg, although it is optional. Put the tray in the oven preheated according to the instructions on your puff pastry package. Keep a close eye on them: when you see that they are puffed and toasted, it is time to take them out.<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Tips_and_tricks_for_a_perfect_result\"><\/span><strong>Tips and tricks for a perfect result<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>Control the moisture of the ingredients<\/strong><\/h4>\n<p>For the puff pastry pizzette to be crispy, it is essential that the mozzarella has lost all its liquid and that the tomato is thick. If you use very moist ingredients, the dough will soften and lose that delicious &#8220;crunch.&#8221;<\/p>\n<h4><strong>Don&#8217;t just rely on the timer<\/strong><\/h4>\n<p>Every oven is different and the package instructions are just a guide. My pro tip is to keep a close eye on the oven; the best visual indicator is that golden and toasted tone that tells us they are ready for the aperitif.<\/p>\n<h4><strong>Reuse all the dough<\/strong><\/h4>\n<p>Never throw away the scraps left over from cutting the circles. Gather them all, give them a quick knead to flatten them, and you can get a couple of extra pizzette that are just as delicious even if they aren&#8217;t perfect circles.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions\"><\/span>Frequently Asked Questions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of dough is best for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">In this recipe, we use puff pastry because it is very fast and stays very crispy, but in Rome, those made with very thin bread dough are also very typical.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it necessary to brush the edges with egg?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is optional. Many people don&#8217;t do it and they turn out great, but the beaten egg gives them a shine and a very appetizing golden color.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare them in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The ideal is to eat them freshly made to enjoy the crunch of the puff pastry, although they hold up well for a couple of hours if you keep them in a dry place.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"What type of dough is best for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In this recipe, we use puff pastry because it is very fast and stays very crispy, but in Rome, those made with very thin bread dough are also very typical.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it necessary to brush the edges with egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is optional. Many people don't do it and they turn out great, but the beaten egg gives them a shine and a very appetizing golden color.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I prepare them in advance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The ideal is to eat them freshly made to enjoy the crunch of the puff pastry, although they hold up well for a couple of hours if you keep them in a dry place.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Related_recipes_you_will_love\"><\/span><strong>Related recipes you will love<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>If you like traditional Italian appetizers, here are other suggestions to enjoy:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/suppli-croquetas-de-risotto-con-sofrito-de-carne-y-corazon-de-mozzarella-2\/\" target=\"_new\" rel=\"noopener\">Suppl\u00ec alla romana<\/a><\/strong>: the classic Roman street food bite with a melting mozzarella heart.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bruschetta-trio-caprese-eggplant-and-zucchini-sardines-and-arugula\/\" target=\"_new\" rel=\"noopener\">Trio of bruschettas<\/a><\/strong>: three fresh and quick options for a colorful starter.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/tarta-salada-de-alcachofas-con-jamon-y-ricotta-2\/\" target=\"_new\" rel=\"noopener\">Artichoke savory tart<\/a><\/strong>: another delicious puff pastry solution perfect for sharing.<\/li>\n<\/ul>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Enjoy_your_puff_pastry_pizzette\"><\/span><strong>Enjoy your puff pastry pizzette!<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Go ahead and prepare them at home and tell me in the comments which of the three versions was your favorite.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more Italian cooking tips.<\/p>\n<p>Leave a comment and share your photos, I am very excited to see your appetizers!<br \/>\n<span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3><span class=\"ez-toc-section\" id=\"The_latest_video_recipes_from_my_channel\"><\/span>The latest video recipes from my channel!<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.5K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"16643\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div id=\"sby_player_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LjVkRWJieWNBc2tr\" class=\"sby_player_outer_wrap sby_player_item\"  style=\"padding: 15px;padding-bottom: 0;\">\n    <div class=\"sby_video_thumbnail_wrap\">\n        <a class=\"sby_video_thumbnail sby_player_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=5dEbbycAskk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/5dEbbycAskk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/sddefault.jpg&quot;}\" data-video-id=\"5dEbbycAskk\">\n            <span class=\"sby-screenreader\">El guiso de pollo y calabaza que vas a repetir este oto\u00f1o \ud83c\udf42\ud83c\udf44\u200d\ud83d\udfeb<\/span>\n            <img  title=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" role=\"list\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LjVkRWJieWNBc2tr\" data-date=\"1790937903\" data-video-id=\"5dEbbycAskk\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=5dEbbycAskk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/5dEbbycAskk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/sddefault.jpg&quot;}\" data-video-id=\"5dEbbycAskk\" data-video-title=\"El guiso de pollo y calabaza que vas a repetir este oto\u00f1o \ud83c\udf42\ud83c\udf44\u200d\ud83d\udfeb\">\n                <img  title=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El guiso de pollo y calabaza que vas a repetir este oto\u00f1o \ud83c\udf42\ud83c\udf44\u200d\ud83d\udfeb<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 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\ud83c\udf42\ud83e\udd24\">\n                <img  title=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >\u2b50 #Sopa de #garbanzos y #casta\u00f1as \ud83c\udf30 (\u00a1S\u00faper #CREMOSA!) \u2728 #Receta #F\u00c1CIL de #oto\u00f1o \ud83c\udf42\ud83e\udd24<\/span>\n                                            <\/div>\n                <\/div>\n\n    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class=\"centertext\"><h3><span class=\"ez-toc-section\" id=\"The_card\"><\/span>The card<span class=\"ez-toc-section-end\"><\/span><\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15443\">\n<h2 class=\"vrtl-recipe__title\"><span class=\"ez-toc-section\" id=\"Puff_pastry_pizzette\"><\/span>Puff pastry pizzette<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pizzette-de-hojaldre-el-aperitivo-italiano-mas-facil-y-crujiente.jpg\"  alt=\"Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ Aperitivo Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Delicious, crispy Roman-style pizzette made with puff pastry, perfect for a quick appetizer with friends.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Appetizers<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">22 units<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">60 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">crispy, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">sheet<\/span> <span class=\"vrtl-recipe__ingredient-name\">puff pastry<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">crushed tomatoes or thick tomato sauce<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">well-drained mozzarella<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">egg<\/span> <span class=\"vrtl-recipe__ingredient-name\">beaten egg (optional, for brushing the edges)<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">fillets<\/span> <span class=\"vrtl-recipe__ingredient-name\">anchovy<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">capers<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">dried oregano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Instructions\"><\/span>Instructions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Roll out the puff pastry sheet and cut out small circles using a cookie cutter or a glass.<\/li>\n<li class=\"vrtl-recipe__step\">Prick the bases of the discs with a fork so they do not rise unevenly.<\/li>\n<li class=\"vrtl-recipe__step\">Gather the leftover scraps, knead them, and roll them out again to use all the dough.<\/li>\n<li class=\"vrtl-recipe__step\">Mix the tomato with the salt, oregano, and a drizzle of extra virgin olive oil.<\/li>\n<li class=\"vrtl-recipe__step\">Spread a teaspoon of the tomato mixture in the center of each puff pastry disc.<\/li>\n<li class=\"vrtl-recipe__step\">Add the chosen ingredients, such as parmesan, mozzarella, or anchovies with capers.<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle a little more dried oregano over the pizzette before baking.<\/li>\n<li class=\"vrtl-recipe__step\">Brush the edges with the beaten egg to achieve a golden and shiny finish.<\/li>\n<li class=\"vrtl-recipe__step\">Bake following the package instructions, but keep an eye on the oven until they are puffed and toasted.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Video\"><\/span>Video<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/akvUCMe_b1I\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you have ever shared a sunset on a terrace in Rome, you will know that there is something that defines that moment: the crunch of the first bite of an appetizer. Puff pastry pizzette are the undisputed queens of those trays that fly away as soon as they reach the table. They are small, round, simple, and so addictive that it is impossible to eat just one, especially when they are fresh out of the oven and that aroma of tomato and oregano fills everything. Today I want to show you my favorite version, the one that saves a dinner with friends in record time. Although in Rome we also find them made with bread dough, very thin and crispy, the ones we prepare today with puff pastry have that extraordinary and light touch that makes them irresistible. You only need a few basic ingredients that you surely have in your pantry to become the star host of any aperitif. Let&#8217;s do it! Watch the video with all the steps Below you can watch the video with all the steps to prepare puff pastry pizzette in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 20-22 units &#x23f1; Preparation time: 10 min &#x23f1; Cooking time: 12-15 min 1 sheet of puff pastry Fried tomato or thick tomato sauce Mozzarella (well drained) Grated Parmesan 1 beaten egg (optional) Anchovies and capers Salt, extra virgin olive oil, and dried oregano Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare puff pastry pizzette Cut and prepare the base Roll out the puff pastry sheet and, with a cookie cutter or a glass, start marking the little circles. It is important that you prick the bases a little with a fork so that they do not rise too much in the center. The chef&#8217;s trick to not waste anything: gather the leftover dough, knead it gently, and roll it out again to get more units. Prepare the Italian seasoning In a bowl, mix the tomato with a pinch of salt, oregano, and a drizzle of olive oil. Stir well to integrate the flavors. Place the dough discs on a baking sheet and add a little of this mixture to the center of each one, without overdoing it so that the puff pastry does not get too soggy. Add your favorite variations Now comes the fun part. You can leave some with just tomato, but I suggest my three favorite versions: some with a touch of grated Parmesan, others with mozzarella (make sure it is very dry!), and the most intense ones with a piece of anchovy and a caper. Finish with a little more oregano on top. The golden touch and baking If you want them to have that professional bakery color, brush the edges with a little beaten egg, although it is optional. Put the tray in the oven preheated according to the instructions on your puff pastry package. Keep a close eye on them: when you see that they are puffed and toasted, it is time to take them out. Tips and tricks for a perfect result Control the moisture of the ingredients For the puff pastry pizzette to be crispy, it is essential that the mozzarella has lost all its liquid and that the tomato is thick. If you use very moist ingredients, the dough will soften and lose that delicious &#8220;crunch.&#8221; Don&#8217;t just rely on the timer Every oven is different and the package instructions are just a guide. My pro tip is to keep a close eye on the oven; the best visual indicator is that golden and toasted tone that tells us they are ready for the aperitif. Reuse all the dough Never throw away the scraps left over from cutting the circles. Gather them all, give them a quick knead to flatten them, and you can get a couple of extra pizzette that are just as delicious even if they aren&#8217;t perfect circles. Frequently Asked Questions What type of dough is best for this recipe? In this recipe, we use puff pastry because it is very fast and stays very crispy, but in Rome, those made with very thin bread dough are also very typical. Is it necessary to brush the edges with egg? It is optional. Many people don&#8217;t do it and they turn out great, but the beaten egg gives them a shine and a very appetizing golden color. Can I prepare them in advance? The ideal is to eat them freshly made to enjoy the crunch of the puff pastry, although they hold up well for a couple of hours if you keep them in a dry place. Related recipes you will love If you like traditional Italian appetizers, here are other suggestions to enjoy: Suppl\u00ec alla romana: the classic Roman street food bite with a melting mozzarella heart. Trio of bruschettas: three fresh and quick options for a colorful starter. Artichoke savory tart: another delicious puff pastry solution perfect for sharing. Enjoy your puff pastry pizzette! Go ahead and prepare them at home and tell me in the comments which of the three versions was your favorite. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more Italian cooking tips. Leave a comment and share your photos, I am very excited to see your appetizers! Enjoy your meal! Puff pastry pizzette Delicious, crispy Roman-style pizzette made with puff pastry, perfect for a quick appetizer with friends. DishAppetizers CuisineItalian Preparation time10 minutes Cooking time15 minutes Servings22 units Calories60 kcal AuthorMia Villar Raurich Tagscrispy, traditional Ingredients 1 sheet puff pastry crushed tomatoes or thick tomato sauce well-drained mozzarella grated parmesan 1 egg beaten egg (optional, for brushing the edges) 2 fillets anchovy capers dried oregano extra virgin olive oil salt Instructions Roll out the puff pastry sheet and cut out small circles using a cookie cutter or a glass. Prick the bases of the discs with a fork so they do not rise unevenly. Gather the leftover scraps, knead them, and roll them out again to use all the dough. Mix the tomato with the salt, oregano, and a drizzle of extra virgin olive oil. Spread a teaspoon of the tomato mixture in the center of each puff pastry disc. Add the chosen ingredients, such as parmesan, mozzarella, or anchovies with capers. Sprinkle a little more dried oregano over the pizzette before baking. Brush the edges with the beaten egg to achieve a golden and shiny finish. Bake following the package instructions, but keep an eye on the oven until they are puffed and toasted. Video<\/p>\n","protected":false},"author":1,"featured_media":15451,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1002,389,2689],"tags":[3392,3369,3546,3387,3718,3393],"class_list":["post-16643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitivo","category-recipes","category-step-by-step-in-3-minutes","tag-anchovies","tag-mozzarella-en","tag-olive-oil","tag-parmesan","tag-puff-pastry","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Puff pastry pizzette: the easiest and crunchiest Italian appetizer ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Authentic Roman puff pastry pizzette in just 15 minutes. 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