I often receive last-minute requests for snacks when the kids announce that someone is coming to visit. These puff pastry rounds with ketchup and cumin are the solution I find myself making most often. They don't require complicated ingredients, don't take up the oven for too long, and don't leave excessive dishes to wash. I've tried versions with spicy or sweet ketchup, and every time they disappear before they cool down.
Quick info
Total time: 45 minutes (including thawing the dough)
Servings: 25-30 rounds
Difficulty: very easy
Ingredients
1 package puff pastry (400 g, preferably Bella or Linco)
4-5 tablespoons ketchup (to taste, sweet or slightly spicy)
1 tablespoon cumin seeds
1 teaspoon spicy spice mix (I use Hot & Spicy, but any pizza mix works)
(optional) 1 egg for brushing the rounds
Preparation method
1. Take the puff pastry out of the freezer and let it thaw at room temperature for 10-15 minutes. Don’t let it get too soft, otherwise it will stick when rolling.
2. Lightly roll out the pastry on the work surface. If it comes pre-rolled on baking paper, you can work directly on it.
3. Brush the entire surface of the dough with a thin layer of ketchup, using a brush or a spoon. Don't put a thick layer, it will drip while baking.
4. Sprinkle the spices and cumin seeds over the ketchup as evenly as possible.
5. Roll the dough tightly along the long side. Press slightly at the ends so it doesn't come apart.
6. With a sharp knife, cut rounds about 1.5-2 cm wide. Don’t press down, so they don’t flatten.
7. Place baking paper in the tray and arrange the rounds 2-3 cm apart.
8. (Optional) If you want shinier rounds, you can brush the top with beaten egg.
9. Bake in a preheated oven at 180°C, on the middle rack, for 30-35 minutes. The rounds should be nicely browned at the edges and no longer look wet.
10. Let them cool for 5-10 minutes before taking them out of the tray, as they are fragile when hot.
Why I make this recipe often
I love that I can use frozen pastry in advance and that the ingredients are always found in the fridge or cupboard. The preparation takes little time, and the rounds hold up well at room temperature for a few hours without hardening. They are also suitable as an appetizer for larger gatherings, not just as a snack for kids.
Tips and variations
Tips
- Work quickly with the dough, especially if it’s warm in the kitchen, so it doesn’t get too soft.
- For airy-textured rounds, avoid pressing too hard when rolling.
- If you want them crispy all over, don’t overcrowd the tray – leave space between them.
- If the dough becomes too soft, chill it for 5 minutes and then continue.
Substitutions
- Ketchup can be replaced with thick tomato sauce or pepper paste.
- Cumin can be replaced with sesame or poppy seeds if you don’t like the flavor.
- The Hot & Spicy mix can be any pizza mix, or just chili flakes.
- Homemade puff pastry is more tedious but works just the same.
Variations
- You can add grated Parmesan or cheese over the ketchup for extra flavor and texture.
- For a vegetarian version without spicy seasonings, use only dried basil, oregano, or rosemary.
- They can also be made mini by cutting smaller rounds for appetizer platters.
Serving ideas
- With a cold beer, during matches or evenings with friends.
- On platters, at parties with various snacks.
- In a lunchbox for the road, at a picnic.
- Next to a yogurt or sour cream dip with herbs.
Frequently asked questions
1. Do I need to completely thaw the puff pastry?
No, just partially, enough to roll and cut. If it’s too soft, it’s hard to cut.
2. Can I prepare the rounds in advance and bake them later?
Yes, you can assemble them, place them on the tray, and keep them in the fridge for up to 4 hours before baking.
3. What do I do if they come apart while baking?
If they are not rolled tightly enough, they may come apart easily. Place the rounds cut side up and press them a bit before baking.
4. Can I use a different type of dough?
Yes, pizza dough works similarly, but the texture will be less flaky.
5. Do the rounds remain crispy after cooling?
For the first few hours yes, but after a day they may soften. They can be reheated, details below.
Nutritional values (per round, estimate for 30 pieces)
Calories: approximately 55 kcal
Carbohydrates: 7 g
Protein: 1 g
Fats: 3 g
Fiber: 0.3 g
Values may vary depending on the type of puff pastry and the amount of ketchup or spices.
Storage and reheating
The puff pastry rounds with ketchup store well at room temperature, covered lightly with a clean towel, for up to 12 hours. For longer storage, place them in a lidded container in the fridge. If you want to serve them the next day, you can reheat them at 160°C for 5-7 minutes. I do not recommend the microwave, as they lose their crispy texture.
These rounds are quick to make, adaptable, and leave no leftovers. They are perfect whenever you want something simple and tasty without spending much time in the kitchen.
Quick info
Total time: 45 minutes (including thawing the dough)
Servings: 25-30 rounds
Difficulty: very easy
Ingredients
1 package puff pastry (400 g, preferably Bella or Linco)
4-5 tablespoons ketchup (to taste, sweet or slightly spicy)
1 tablespoon cumin seeds
1 teaspoon spicy spice mix (I use Hot & Spicy, but any pizza mix works)
(optional) 1 egg for brushing the rounds
Preparation method
1. Take the puff pastry out of the freezer and let it thaw at room temperature for 10-15 minutes. Don’t let it get too soft, otherwise it will stick when rolling.
2. Lightly roll out the pastry on the work surface. If it comes pre-rolled on baking paper, you can work directly on it.
3. Brush the entire surface of the dough with a thin layer of ketchup, using a brush or a spoon. Don't put a thick layer, it will drip while baking.
4. Sprinkle the spices and cumin seeds over the ketchup as evenly as possible.
5. Roll the dough tightly along the long side. Press slightly at the ends so it doesn't come apart.
6. With a sharp knife, cut rounds about 1.5-2 cm wide. Don’t press down, so they don’t flatten.
7. Place baking paper in the tray and arrange the rounds 2-3 cm apart.
8. (Optional) If you want shinier rounds, you can brush the top with beaten egg.
9. Bake in a preheated oven at 180°C, on the middle rack, for 30-35 minutes. The rounds should be nicely browned at the edges and no longer look wet.
10. Let them cool for 5-10 minutes before taking them out of the tray, as they are fragile when hot.
Why I make this recipe often
I love that I can use frozen pastry in advance and that the ingredients are always found in the fridge or cupboard. The preparation takes little time, and the rounds hold up well at room temperature for a few hours without hardening. They are also suitable as an appetizer for larger gatherings, not just as a snack for kids.
Tips and variations
Tips
- Work quickly with the dough, especially if it’s warm in the kitchen, so it doesn’t get too soft.
- For airy-textured rounds, avoid pressing too hard when rolling.
- If you want them crispy all over, don’t overcrowd the tray – leave space between them.
- If the dough becomes too soft, chill it for 5 minutes and then continue.
Substitutions
- Ketchup can be replaced with thick tomato sauce or pepper paste.
- Cumin can be replaced with sesame or poppy seeds if you don’t like the flavor.
- The Hot & Spicy mix can be any pizza mix, or just chili flakes.
- Homemade puff pastry is more tedious but works just the same.
Variations
- You can add grated Parmesan or cheese over the ketchup for extra flavor and texture.
- For a vegetarian version without spicy seasonings, use only dried basil, oregano, or rosemary.
- They can also be made mini by cutting smaller rounds for appetizer platters.
Serving ideas
- With a cold beer, during matches or evenings with friends.
- On platters, at parties with various snacks.
- In a lunchbox for the road, at a picnic.
- Next to a yogurt or sour cream dip with herbs.
Frequently asked questions
1. Do I need to completely thaw the puff pastry?
No, just partially, enough to roll and cut. If it’s too soft, it’s hard to cut.
2. Can I prepare the rounds in advance and bake them later?
Yes, you can assemble them, place them on the tray, and keep them in the fridge for up to 4 hours before baking.
3. What do I do if they come apart while baking?
If they are not rolled tightly enough, they may come apart easily. Place the rounds cut side up and press them a bit before baking.
4. Can I use a different type of dough?
Yes, pizza dough works similarly, but the texture will be less flaky.
5. Do the rounds remain crispy after cooling?
For the first few hours yes, but after a day they may soften. They can be reheated, details below.
Nutritional values (per round, estimate for 30 pieces)
Calories: approximately 55 kcal
Carbohydrates: 7 g
Protein: 1 g
Fats: 3 g
Fiber: 0.3 g
Values may vary depending on the type of puff pastry and the amount of ketchup or spices.
Storage and reheating
The puff pastry rounds with ketchup store well at room temperature, covered lightly with a clean towel, for up to 12 hours. For longer storage, place them in a lidded container in the fridge. If you want to serve them the next day, you can reheat them at 160°C for 5-7 minutes. I do not recommend the microwave, as they lose their crispy texture.
These rounds are quick to make, adaptable, and leave no leftovers. They are perfect whenever you want something simple and tasty without spending much time in the kitchen.