You can make savoury crackers in no time with Van der Pol puff pastry.

VDP Crackers 1000X1000


  • VDP puff pastry dough
  • seeds
  • grated cheese
  • herbs
  • egg

Baking advice

  • 30 à 35 mintues at 210°C


  • A delicious salt as a basis for delicious snacks at home. For example with a healthy chickpea salad


Roll out the dough to a thickness of 2.5 mm. Do not salt or knead the dough extra. Put the dough on the baking tray, prick it and let it rest for half an hour in the fridge. Then cut out squares of 5 x 5 cm and brush them with egg. Provide with (possibly salted) seed mix. Let them rest for a while, then bake them.

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here

Deegplak Lightroom Psd2


Do you have any questions about this recipe? Then please contact your account manager. 

Thomas Knook

Sales Manager