The puff pastry Befana stocking with mushrooms and potatoes is a tasty and creative option to enrich the table during the holidays.
This dish, inspired by the Befana tradition, combines the crispness of puff pastry with the enveloping flavor of sautéed mushrooms and potatoes, all enriched by the strong taste of fontina cheese. The combination of these ingredients creates a harmonious contrast of flavors and textures, making the Befana stocking an appealing and delicious dish.
This recipe is perfect for an original appetizer or as a light main course, ideal for surprising your guests during the winter holidays. The preparation is simple and quick, allowing you to achieve a visually appealing and irresistibly tasty result.
Have fun in the kitchen and enjoy your meal!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 roll puff pastry
- 1.75 oz oil-preserved mushrooms (sautéed)
- 1 potato
- 1.75 oz fontina cheese
- 1 egg yolk
- to taste roast herbs
Tools
- Baking Sheet
- Parchment Paper
- Knife
- Brush
- Pot
Steps
Peeling the potato, dice it into small cubes and boil it for 5 minutes in a pot of water. Drain and set aside.
Open the package of sautéed oil-preserved mushrooms and drain them using a colander.
Preheat the oven to 356 degrees Fahrenheit.
Unroll the puff pastry and use a knife to shape it into a large stocking as shown in the photo.
Place the stocking on a baking sheet lined with parchment paper and spread the potatoes, leaving a ½ inch free border.
Add the sautéed mushrooms and sprinkle with grated fontina cheese.
Use the leftover puff pastry to create the toe, heel of the stocking, and strips to form classic diamonds.
Brush the surface of the pastry with beaten egg yolk and sprinkle with roast herbs.
Bake for about 20 minutes until golden brown.
Remove from the oven and let cool slightly before serving.
You might be interested in 10 Clever Appetizers with Puff Pastry
Storage and Tips …
Store covered with aluminum foil
Consume within 2 days
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