The savory puff pastry fans are a quick and tasty appetizer, also called “prussiane” because of their shape. It’s the perfect recipe when you have little time but want to bring something flavorful and appetizing to the table.
Ready-made puff pastry is truly a kitchen marvel because it’s versatile, accommodates savory and sweet fillings, bakes quickly and the result is always foolproof! Let’s go to the kitchen to prepare the savory fans with speck and cheese…
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I’ve opened a recipes channel, open to everyone and free on WhatsApp — no notifications and no sound — that you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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SAVORY FANS
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet Puff pastry (rectangular)
- 3.5 oz speck
- 3.5 oz sliced cheese (I used Edam)
- 1 egg
Tools
- Rolling pin
- Baking pan
- Parchment paper
Preparation
Unroll the rectangular puff pastry and, using a rolling pin, press it lightly to slightly flatten it.
Cover the entire surface with slices of speck and slices of cheese.
Roll from one long side to form the savory fans, stopping about halfway.
Do the same from the other side, stopping at the center so the two rolls meet.
Transfer the whole double roll to the freezer for about 15 minutes to firm up the roll.
After the time has passed, cut the double puff pastry roll into slices about 3/8 in thick using a very sharp knife.
As you proceed to make the savory fans, place them on a baking sheet lined with parchment paper.
Arrange them spaced apart because they will puff up during baking. Beat the egg and brush the savory fans with it.
Bake the savory appetizers (fans) at 374°F for about 10–15 minutes or according to your oven’s baking times.
When they are nicely golden, remove them from the oven and serve them warm at the table with a nice cold mug of beer!! Enjoy your savory fans!!
Annalisa
Tips and notes
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