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 …