Classic Amatriciana Pastries

Name: Classic Amatriciana Pastries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: Jowls 2 oz; Crispy baked puff pastry 12; Cherry tomatoes 6; Pecorino Romano PDO cheese 0.9 oz; Black pepper to taste

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Calories per serving

Energy Kcal 89
Carbohydrates g 8.6
of which sugars g 0.7
Protein g 2.1
Fats g 5.2
of which saturated fat g 1.77
Fiber g 0.4
Cholesterol mg 7
Sodium mg 135

Difficulty: Very easy
Prep time: 10 min
Cook time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Sfoglie classiche amatriciana is kinda like taking the classic flavors of Lazio’s famous pasta and wrapping them up in a super easy snack. Really, it’s not your usual plate of pasta. This time, you’re munching on a crunchy, golden pastry filled with all the goodies you'd find in the Roman version: strips of salty guanciale, fresh tender tomatoes quickly tossed in the pan, and flakes of sharp pecorino romano DOP. And look, what’s cool about this dish is how it keeps all those things you love about the original, but you can eat it with your hands at parties or as a quick bite.

With each crispy bite, you get that mix of rich pork and tangy tomato, all nicely balanced by that punchy cheese. This antipasto amatriciana is for anyone craving something fancy but really simple, packed with the flavor you'd expect from real cucina romana tradizionale. Thing is, one of the best parts is how this snack shows off special ingredients from Lazio. You know, the guanciale e pomodorini combo brings out a moist filling that's super satisfying. And searing the guanciale quickly means it holds onto its savory taste, just like in the original sauce from Amatrice.

People in Rome are super proud of this dish—and for good reason—it’s a quick way to share something homemade and genuine. These sfoglie croccanti al forno end up with a golden, flaky outside and a warm, tender center. The pecorino romano DOP? It’s not just for show; it gives the whole thing a real kick, reminding you why Roman cheese is so popular. Whether you set out a plate for friends or use them as an appetizer before a big dinner, this ricetta sfoglie amatriciana really really hits the spot. It’s like having a taste of Lazio in every bite, making the finger food experience feel special—without losing any of that old-school flavor. For sure.

How to prepare Classic Amatriciana Pastries

To prepare the classic Amatriciana pastries, cut the guanciale into strips 1 and quarter the cherry tomatoes after washing them well 2. Use a vegetable peeler to create flakes from the pecorino romano 3 and set them aside.

In a non-stick pan, sauté the guanciale 4 and once it is well-browned, add the cherry tomatoes 5 and let them cook together for a few minutes to enhance their flavors. Once ready, assemble the classic Amatriciana pastries: place one or two flakes of pecorino on each pastry 6,

add a tablespoon of sautéed cherry tomatoes 7, and finally a couple of strips of golden guanciale 8. Season all the pastries this way and finish with a generous grind of black pepper 9: the classic Amatriciana pastries are ready!