The Puff Pastry Sensation That’s Driving the World Crazy

 


INGREDIENTS

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For the Puff Pastry:

500g puff pastry

50g mustard

200g ham

200g cheese (grated or thinly sliced)

1 egg (for egg wash)

For the Béchamel Sauce:

30g butter

25g flour

300ml milk

4g nutmeg

5g black pepper

10g salt

30g grated Parmesan cheese

For Garnish:

40g pickled cucumbers (finely chopped)

Construction

  1. Prepare the Béchamel Sauce:
    • Melt butter in a saucepan over medium heat.
    • Add flour and whisk until the mixture turns slightly golden (a roux).
    • Gradually add milk while whisking continuously to avoid lumps.
    • Season with nutmeg, black pepper, and salt.
    • Stir until thickened, then add grated Parmesan cheese. Set aside to cool.
  2. Assemble the Pastry:
    • Roll out the puff pastry on a lightly floured surface.
    • Spread a thin layer of mustard across the pastry.
    • Add a layer of ham, followed by cheese. Optionally, spread a thin layer of béchamel over the cheese.
    • Fold or layer the pastry into the desired shape (rectangular pockets, turnovers, or pinwheels). Seal the edges.
  3. Egg Wash:
    • Beat the egg and brush it over the pastry to give it a golden, glossy finish when baked.
  4. Bake:
    • Preheat the oven to 200°C (390°F).
    • Place the assembled pastries on a parchment-lined baking sheet.
    • Bake for 20-25 minutes or until golden and puffed.

Variations

  1. Vegetarian Option: Replace ham with sautéed spinach, mushrooms, or roasted vegetables.
  2. Spicy Kick: Add a layer of chili flakes or a spicy mustard.
  3. Meat Substitutions: Use turkey, chicken, or prosciutto instead of ham.
  4. Cheese Alternatives: Swap with Swiss cheese, Gruyère, or even mozzarella for a milder flavor.
  5. Open-Faced Style: Use the puff pastry as a tart base, layering the ingredients on top and baking as a flat tart.

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