I saw this recipe, which reminded me of something I’d done over a decade ago. When I found a packet of puff pastry nearing its expiration date in my mother’s refrigerator and asked if I could take it home. I had a jar of Nutella (naturally) and a jar of apricot jam. So I layered the puff pastries all buttered up in a pan and baked them in the oven. Then I cut them into squares the size of brownies, and pulled them apart in the middle to drop a spoonful of Nutella in some and apricot jam in others and served my creation to the family for breakfast. Rich – sure, tasty – of course, worth the carbs – yes indeed.
But I love what the below recipe calls for –
Ingredients
Ingredients for the rustici
- Approximately 80https://en.julskitchen.com/savoury-cakes/rustici-a-street-food-from-salento0 g of ready-made puff pastry 3 rectangular sheets
- 200 g of fresh mozzarella
- 2 peeled tomatoes
- 1 egg
Ingredients for the béchamel
- 25 g of butter
- 25 g of flour
- 300 ml of whole milk
- 1 pinch of salt
- Grated nutmeg {more}
{recipe and photo credit go here}
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