Soppressata Cheese Sticks |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Food & Wine. October 1999. Ingredients:
4 ounces sliced soppressata, chopped (or other spiced italian salami) |
1/4 cup freshly grated pecorino cheese |
1/2 tablespoon dijon mustard |
1 1/2 teaspoons water |
1 lb puff pastry, preferably all-butter, chilled |
1 large egg yolk, lightly beaten with 1 tablespoon water |
1/4 cup sesame seeds (optional) |
Directions:
1. Line 2 large rimmed baking sheets with parchment or wax paper. In a food processor, work the soppressata with the Pecorino, mustard and water to a fine paste. Transfer the paste to a bowl.
2. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.
3. Fold the top half of the dough over to cover the paste and press the edges to seal.
4. Using a rolling pin, lightly press the top and bottom together. Slide the puff pastry onto a lined baking sheet and chill until firm.
5. Roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips.
6. Working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.
7. Brush with the egg wash and sprinkle with one-third of the sesame seeds.
8. Cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets. Refrigerate until chilled.
9. Preheat the oven to 375°. Bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.
10. Serve warm or at room temperature.
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