They are right about this! I often use puff pastry to make appetizers and desserts, and have some in my freezer right now left after Christmas. See below for an appetizer I have made at holiday time; I like it because it is rich, but vegetarian.
Links to their recipes:
PIZZA RUSTICA RECIPE – https://www.pashttps://www.pastagrammar.com/post/pizza-rustica-quick-easy-stuffed-pizza-recipe
RUSTICI LECCESI RECIPE – https://www.pastagrammar.com/post/rustici-leccesi-recipe-apulian-street-food-snack
PIZZA PARIGINA RECIPE – https://www.https://www.pastagrammar.com/post/pizza-parigina-stuffed-puff-pastry-pizza-recipe
PIZZA DOUGH RECIPE – https://www.pastagrammar.com/post/authentic-italian-pan-pizza-in-teglia-recipe
Now, my recipe contribution: Fig & Brie Braid in Puffed Pastry
Ingredients
- 1 package store-bought puff pastry sheet
- 2 tablespoon (30 ml) fig jam
- 4 slices of Brie Cheese
- 1 egg, well beaten
- ¼ cup (60 ml) chopped walnuts
Instructions
- Preheat oven to 400F(200C)
- Roll out pastry onto a flat cookie sheet lined with parchment paper. This will be your work surface.
- Most store-bough puff pastry sheets come in 3-folded panels. This is the best kind to buy for this. Unfold and the panels and roll out slightly.
- On the center panel, spread fig jam to cover the center panel surface. Then top the jam with the sliced brie.
- On the side panels, cut ¾ “ (19 mm) strips on each side making sure you have equal number of strips on each side.
- Then alternating the strips, bring them to the center panel, to cover the jam and cheese, overlapping each one, forming a rustic braid.
- Before baking brush the egg wash with a pastry brush all over the braid and bake for 25 mins until puffed up and golden brown.
- Transfer braid to a cutting board. Sprinkle with chopped walnuts and serve with knife for easy slicing.
Notes
If making this ahead of time, wrap up in the parchment paper, then freeze on tray until firm, Then wrap tightly in foil and remove tray and keep in freezer until ready to serve.
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