PUFF PASTRY EPIPHANY SOCK: a truly appetizing recipe!

published on 3 January, 2025 at 19:00

INGREDIENTS

2 round rolls puff pastry

200g scamorza cheese

6 tbsp tomato sauce

5 slices of salami

1 egg yolk

Milk, as needed

METHOD

1. Unroll the puff pastry and cut out the shape of a stocking using a smooth and sharp knife.

2. Remove the excess pastry and cut it into strips about half a centimeter thick.

3. Place the strips along the edges of the stocking to create high borders.

4. Prick the pastry with a fork and spread the tomato sauce.

5. Add half of the scamorza cheese cut into cubes, then the slices of salami, and finish with another layer of scamorza.

6. Cover with the second sheet of puff pastry, ensuring it adheres well to the pastry underneath.

7. Cut out the excess dough and use it to make stars with cookie cutters.

8. Seal the edges with the tines of a fork.

9. Brush the surface of the stocking with the egg yolk lightly beaten with a little milk.

10. Place the stars on top and brush them as well.

11. Bake at 180°C (350°F) for about 20 minutes.

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