I found out that puff pastry is not that common in the US stores as I thought it would be. At least not as common as it is in Italy, so I find it pretty hard to find it in stores and I never even thought of trying and make my own! Too long and complicated. So it had been a while since I last made my easy and tasty antipasto with that kind of crust.
On my favorite Italian cooking site I recently found a recipe for the crust, though, that I must say I like much more than puff pastry itself, it is easy to make and only requires a reasonable quantity of butter! It's made of flour, egg, butter and ricotta cheese, so it's lighter than your average pastry and still very, very good. I tried it today and I simply loved it.
In those Chiffels in the picture I added some paprika seasoning to the dough too and then filled some of them with pieces of wiener, some with cheese, some with ricotta and spinach and some with ham. I decided this has officially become my base for quiches and savory tarts from today on.
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