Puff pastry and salami roses, a rustic treat that everyone loves. Easy, quick, beautiful, they are ideal for any event and can also be enjoyed as a delightful snack. Therefore, they are possible even for the less experienced in the kitchen, because the puff pastry used is obviously of the industrial type. The variations for this recipe are endless, so you can fill the roses with whatever you prefer. Excellent piping hot, melty, but even at room temperature they are not bad at all.
If you like puff pastry-based preparations, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 roses
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet rectangular puff pastry
- 6 slices Milano-type salami
- 6 slices melting cheese
- 1 egg
Tools
- 1 Muffin tin
- 1 Wheel cutter
Preparation
First, cut each slice of salami and melting cheese in half. Roll out the rectangular puff pastry and divide it into 6 strips using a smooth pizza wheel cutter.
Place the cheese on each strip and then the salami, letting it slightly stick out from the pastry. Finally, fold the bottom part of the pastry over the cheese.
Now roll them up to form a rose, open it slightly, and place it in a muffin tin. Brush all the roses with the beaten egg. Finally, bake in a preheated oven at 392°F in static mode and let cook for 15 minutes or until they are well browned.
Remove from the oven, let them cool slightly to avoid burns, and take out the roses.
Serve our Puff Pastry and Salami Roses hot, so the cheese stretches with the first bite, or at room temperature because they will still be delicious.
Tips and Storage
We can store the roses both cooked and raw in the refrigerator for two or three days, but covered with plastic wrap.
If we want to freeze them, no problem either, whether raw or cooked, but make sure to thaw them in the refrigerator or microwave.
