Neapolitan Fagottini

Thaw the puff pastry at room temperature

Meanwhile wash and dry the tomatoes (preferably both of the same size) and slice the mozzarella thinly

As soon as the pastry is thawed, place the block on a floured work surface and, with a knife, cut it horizontally in half to obtain two thinner layers of pastry

Now roll out the first layer on the floured work surface into a very thin sheet and cut out discs about 10 cm in diameter

On each disc place first the slice of mozzarella, seasoning it lightly with salt, then the slice of tomato also lightly salted, an anchovy fillet and a pinch of oregano

Now roll out the other layer of pastry to the same thickness as the first and cut out the same number of discs

Moisten the edges of all the discs with water and place the empty discs on top of the filled ones, pressing the edges well with your fingertips so that the pastry rims stick together

If you wish, you can then pass all the edges with a fluted ravioli wheel to form a zigzag border

Brush the resulting parcels with the yolk previously beaten with two tablespoons of water and place them on the greased baking tray

Bake for about 30 minutes