Even from store-bought puff pastry can be made good: We brush the defrosted slices with butter and form them anew a few tours, as the expert calls it – so it tastes butterier and gets even more leaves.
Defrost the puff pastry sheets lying on the work surface. Brush the slices with softened butter, fold each over the buttered side, and roll out repeatedly to the original size. Repeat two or three times. Finally, put the dough sheets to cool again.
Cut out “thalers” with a small cookie cutter from each sheet of dough that has then been rolled out half an inch thick. Place them side by side on a baking tray covered with baking foil or parchment paper and bake in the oven at 200°C for 10 to 15 minutes until the Thaler are golden brown. Divide crosswise into two halves.
Put a blob of tomato puree in the bottom half, a little bit of olive paste on top and a mozzarella cube on top. Season with salt, pepper and olive oil and add a sprinkling of herbs (parsley, basil or chervil).
To serve, place the top on each. Warm the filled thalers briefly in the stove one more time and bring them to the table on the spot.
Drink: This is the ideal snack with an aperitif, a glass of champagne or sparkling wine, but also a nice snack with a glass of wine.
Our tip: It is best to use fr
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