Description
Ina Garten’s soppressata & cheese in puff pastry offers a delightful blend of crispy pastry and savory ingredients. Elegant appetizers like these will impress guests and provide a quick, sophisticated start to any gathering.
Ingredients
Scale
- 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
- 12 slices soppressata salami (3½ inches in diameter)
- 6 oz (170 g) Gruyère cheese, grated
- 2 tbsps Dijon mustard
- 1 egg beaten with 1 tbsp water, for egg wash
Instructions
- Preheat & Prepare: Position the oven rack in the center and heat to 450°F (230°C). Line a sheet pan with parchment paper for optimal baking performance.
- Pastry Foundation: Roll out the first puff pastry sheet into a precise 10-inch square on a lightly floured surface. Transfer to the prepared pan and spread Dijon mustard, leaving a clean 1-inch border around the edges.
- Layer Construction: Meticulously arrange soppressata in overlapping patterns across the mustard-coated surface. Generously distribute Gruyère cheese to completely cover the soppressata, creating a rich flavor base.
- Pastry Sealing: Roll the second puff pastry sheet into an identical 10-inch square. Carefully place over the first layer, ensuring perfect edge alignment and a seamless seal.
- Finishing Touches: Brush the top layer with egg wash for a lustrous golden finish. Create three strategic ventilation slits using a sharp knife to allow steam escape. Chill in the refrigerator for 15 minutes to stabilize the layers.
- Precision Trimming: Carefully trim the pastry edges to create clean, sharp lines that enhance the overall presentation.
- Baking Process: Bake in the preheated oven for 20-25 minutes, rotating once midway to achieve uniform golden-brown coloration and perfect puffiness.
- Serving: Remove from oven and let rest briefly. Slice into elegant squares and serve warm, highlighting the melted cheese and crisp, flaky layers.
Notes
- Chill Pastry for Perfection: Refrigerating the assembled pastry for 15 minutes helps stabilize butter layers, ensuring a dramatically flaky and crisp texture.
- Mustard Matters: Use Dijon mustard generously but strategically, leaving a clean border to prevent leakage and create a flavor-packed base for the soppressata.
- Ventilation is Key: Cutting precise steam slits prevents soggy centers and promotes even, golden-brown puffing across the entire pastry surface.
- Rotate for Even Baking: Midway through cooking, rotate the sheet pan to guarantee uniform browning and prevent uneven coloration or undercooked sections.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg