Nidi di sfoglie tiepide con Alpino Osella


Heat oven to 180°C.
Use a pastry cutter or a glass to cut out the puff pastry nests. Cube the cheese.
Line a muffin tin with paper cases and line each one with a puff pastry disc, placing 2/3 cubes of Alpino Osella in them.
Dust the pastry nests with the aniseed, poppy, sesame and fennel seeds. Bake in a preheated oven (180°C) for about 20 minutes. Serve immediately.