I love puff pastry for its malleability; it allows you to create dishes that are not only tasty but also impressive, just like the recipe we are presenting, ideal as an appetizer or for an aperitif that will surely impress both visually and on the palate your guests.
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package rectangular puff pastry
- 10 slices speck
- 6 sun-dried tomatoes in oil
- 1.8 oz spicy Leccino olives
- 3.5 oz robiola cheese
- to taste fine salt
- to taste pepper
- 1 egg
- 1 Bowl
- 1 Spatula
- 1 Parchment paper
- 1 Knife
Steps
Chop both the tomatoes and olives roughly and combine them in a bowl with the robiola and pepper
Unroll the puff pastry and spread the mixture with the help of a spatula or the back of a spoon, leaving a border of about 0.4 inches. Add the sliced speck and roll the pastry from the long side, using the parchment paper to help, gently tightening
Cut the roll in half and turn the cut sides up. Braid the two rolls
Lightly wet the two ends with a little water to make them adhere well and join them, forming a circular shape. Brush the crown with a beaten egg and transfer it to a baking sheet without parchment paper. Bake program (or Air Fry) at 338°F for 18 minutes
Take it out when the surface is nicely golden and serve it warm
You can add and replace ingredients with vegetables and some melting cheese. If you don’t have an air fryer, you can cook it in a static oven at 356°F for about 30 minutes
