Soppressata, Gruyère, and Swiss in Puff Pastry

It is absolutely FRIGID outside. So when I woke up this morning, I vowed to make something utterly comforting for brunch that would stick to my frozen bones. I turned to good old Ina Garten and her collection of puff pastry recipes that I love. This recipe combines the delicious flavors of soppressata salami, Gruyère, Swiss, and dijon mustard. It only takes a little bit of time to prep this monstrous puff pastry treat and you will have something to nibble on all day long. And really, the combinations are endless; that is what is so awesome about puff pastry. You could easily swap out the meat for figs and then sub in Manchego instead of Gruyère. I have yet to try to make my own puff pastry dough – and I am perfectly okay with taking the easy way out!


Shopping List

2 sheets frozen puff pastry (defrosted overnight for best results)

2 tablespoons Dijon mustard

8-12 thin slices soppressata salami

6 ounces Gruyère cheese, freshly grated

2 ounces Swiss cheese, freshly grated

1 egg beaten with 1 tablespoon water (egg wash)






How To


Preheat the oven to 450 degrees. Lay one sheet of puff pastry on a floured board and lightly roll into roughly a 10-inch square. Then, place the pastry on a slightly greased sheet pan (I missed this step and ended up with an impossible to move pastry topped with meat and cheese on a cutting board). Brush the pastry with the mustard, leaving a 1-inch border. Next, place the soppressata in overlapping layers on top of the mustard. Sprinkle both grated cheeses evenly on top of the soppressata, continuing to avoiding the border. Once the meat and cheese are in place, brush the border with the egg wash.





Next, using a bit of flour, roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square and line up the edges. Brush the entire top of the pastry with the egg wash and cut three large slits for steam to escape. Place the sheet pan with the pastry in the fridge for about 15 minutes.



When it is good and chilled, trim the edges of the pastry with a knife. Place the pastry in the center of the oven and bake for 20 to 25 minutes. When it is ready, it will be puffed and brown. Let the pastry cool for roughly 5 minutes and then cut it in squares, and serve hot or warm with a cup of coffee or tea.







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