A few weeks ago we were invited over to the neighbor’s house for a barbecue and when we arrived the table was beautifully decorated with colored glasses filled with puff pastry twists. I have a particular and irresistible love for finger food and I couldn’t stop eating them. At first glance I thought they were the usual kind made with Parmesan cheese, but these were much much better. They had Parmesan cheese but they were also enriched with thin slices of speck, a cold cut typical of the Tyrolean cuisine (see: a glimpse into the Tyrolean cuisine).

I asked our friend how she made them and while she was explaining me the procedure I got the impression that they were a little bit complicated. When I prepared them however I realized how wrong I was. I assure you they’re easier to make then it seems and surprisingly fast, 20 minutes from start to finish. I’ve already added this recipe among my favorite appetizers and it’s hard not making them over and over again. Continue reading →