Salty skewers

These salty skewers are perfect combining a Sunday afternoon drink. View the recipe with Van der Pol's puff pastry dough here.

VDP Zoute Prikkers 1000X1000


  • VDP puff pastry dough
  • salt
  • decoration (grated matured cheese, seeds, nuts, herbs, or the like)

Baking advice

  • 25 minutes at 210°C


  • Decorate with mature cheese, seeds (sesame, poppy, mix), nuts or Italian herbs
  • By packaging the products directly, they stay fresh and crispy for a longer time


When using unsalted puff pastry fold open a sheet of puff pastry (5 kg). Then spread 50 to 75 g salt on the sheet of dough. Then fold it closed and laminate by a 3-fold. Place the dough in the cooling cell for at least 2 hours so it can rest (salt can cause more tension and shrinkage, hence the long resting time).

Roll out the pastry dough to 1.75 mm and store the dough to prevent unnecessary shrinkage. Cut out the desired shapes and put a satay skewer through them by placing it at a right angle to the shape and pressing down firmly (tip: cut the point off so that it doesn’t poke through the packaging).

Then leave the products to rest for at least an hour, brush the products, not containing seeds or cheese, with egg to achieve a nice golden colour during baking.
Dry the products afterwards in a low drying oven.

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? Please contact your account manager.

Thomas Knook

Sales Manager