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Home Baking Recipes

Gruyere Soppressata Puff Pastry

by Elana
January 15, 2021
in Baking Recipes, Dinner, Side Dishes
477 19
1

Just a whiff of melty Gruyere cheese makes you hungry, regardless of when your last meal was. It’s like some kind of Pavlov’s Dairy Dog Response. So, I decided to center this fancy pig-in-a-blanket style appetizer around this irresistible ingredient. Inspired by the Barefoot Contessa herself, this puff pastry recipe is the perfect salty meat and cheesy goodness appetizer for your next grill-a-thon, dinner party, or date night in.

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Gruyere Soppressata Puff Pastry

  • Author: Elana Iaciofano
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Description

If you’re anything like me, just a whiff of melty Gruyere cheese makes you hungry, regardless of when your last meal was.  So, I decided to center this fancy pig-in-a-blanket style appetizer around this irresistible ingredient. This puff pastry recipe is the perfect salty meat and cheesy goodness appetizer for your next grill-a-thon, dinner party, or date night in.


Scale

Ingredients

1 package of frozen puff pastry

2 T mustard

12 thick slices of soppressata salami (you could get fun and use some of Charlito’s Cocina Charcuterie!)

6 oz gruyere cheese grated

1 egg beaten with 1 T of water for egg wash


Instructions

Preheat oven to 450 and place a piece of parchment paper on sheet pan.

Lay one sheet of pasty on floured board and lightly roll into a 10 inch square.

Brush with mustard leaving a 1 inch border.

Arrange soppressata on mustard and sprinkle with grated cheese.

Brush the border with egg wash.

Lightly roll second piece of puff pastry into 10 in square and lay on top of the first square.

Brush the top with egg wash and cut three large slits for steam to escape.

Chill for 15 minutes

When the pastry is cold, trim the edges with a sharp knife and bake for 20 minutes.

Allow to cool, cut into squares and serve.


Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

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My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
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