Take the puff pastry and cut 8 squares 6 cm per side with a knife. Make a fondue wither the shallots with olive oil and add the horns-of-plenty. Cook on a high flame for 3-4 minutes. Immediately add the diced Asiago Fresco PDO. Whip the mixture in a blender for a few second. Turn on the oven at 180° and bake the dough for 15 minutes. Take the pastry sheets and stuff them with the cheese mousse obtained. Serve hot.

Preparation time: 10 min

Cooking time: 15 min