This delicious Soppressata & Cheese in Puff Pastry is a quick and easy appetizer perfect for any gathering. With crispy, golden pastry and savory layers of soppressata and melted Gruyère cheese, it’s a crowd-pleasing treat. You can easily customize it with your favorite deli meats or cheeses for a personal touch!
Recipe Ingredients:
- 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
- 2 tbsp Dijon mustard
- 12 thin (not paper thin) slices soppressata salami (3½ inches in diameter)
- 6 oz Gruyère cheese, grated
- 1 egg beaten with 1 tbsp water, for egg wash
How To Make Soppressata & Cheese In Puff Pastry?
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper.
- Prepare the Puff Pastry: Lay one sheet of puff pastry on a lightly floured surface and roll it into a 10-inch (25cm) square. Place it on the prepared sheet pan and brush with Dijon mustard, leaving a 1-inch (2.5cm) border around the edges. Arrange the soppressata in overlapping layers on top of the mustard, then evenly sprinkle the grated Gruyère cheese over the soppressata. Brush the edges with the egg wash.
- Assemble: Roll out the second sheet of puff pastry into a 10-inch (25cm) square and place it over the first layer, aligning the edges. Brush the top with egg wash and cut three large slits to let steam escape. Chill the pastry in the fridge for 15 minutes.
- Bake: After chilling, trim the edges with a sharp knife to create clean lines. Bake the pastry in the centre of the oven for 20-25 minutes, turning once, until it’s golden brown and puffed. Allow it to cool for a few minutes before cutting into squares and serving warm.
Recipe Tips:
- Don’t Skip the Chilling Step: After assembling the pastry, make sure to chill it for 15 minutes. This helps the puff pastry stay firm and puff up properly while baking.
- Use a Sharp Knife to Trim Edges: When trimming the pastry, use a sharp knife to make clean, crisp edges. This helps the pastry look neat and makes cutting easier once it’s baked.
- Roll Pastry Evenly: Roll your puff pastry evenly to a 10-inch square to ensure it bakes uniformly. This prevents parts from being too thick and not puffing up properly.
- Watch the Baking Time: Every oven is different, so keep an eye on the pastry as it bakes. Look for a golden brown and puffy texture, and rotate the pan halfway through baking for an even result.
- Let It Cool Slightly Before Serving: Allow the pastry to cool for a few minutes before cutting. This helps it hold its shape and makes it easier to slice into neat squares.
How To Store & Reheat Leftovers?
- Refrigerate: Let any leftover Soppressata & Cheese in Puff Pastry cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 2-3 days.
- Freeze: If you want to freeze it, let the pastry cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month.
- Reheat: Place the leftover pastry on a microwave-safe plate and cover it with a damp paper towel. Heat for 30-45 seconds or until warm.
Nutrition Facts
Serving Size: 1 square ( 1/8 of the recipe)
- Calories: 167 kcal
- Total Fat: 12.5 g
- Saturated Fat: 5.5 g
- Cholesterol: 40.6 mg
- Sodium: 175 mg
- Potassium: 38 mg
- Total Carbohydrate: 3.8 g
- Dietary Fiber: 0.3 g
- Sugars: 0.1 g
- Protein: 9.6 g
Check out More Recipes:
Ina Garten Soppressata & Cheese In Puff Pastry
Description
This delicious Soppressata & Cheese in Puff Pastry is a quick and easy appetizer perfect for any gathering. With crispy, golden pastry and savory layers of soppressata and melted Gruyère cheese, it’s a crowd-pleasing treat. You can easily customize it with your favorite deli meats or cheeses for a personal touch!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper.
- Prepare the Puff Pastry: Lay one sheet of puff pastry on a lightly floured surface and roll it into a 10-inch (25cm) square. Place it on the prepared sheet pan and brush with Dijon mustard, leaving a 1-inch (2.5cm) border around the edges. Arrange the soppressata in overlapping layers on top of the mustard, then evenly sprinkle the grated Gruyère cheese over the soppressata. Brush the edges with the egg wash.
- Assemble: Roll out the second sheet of puff pastry into a 10-inch (25cm) square and place it over the first layer, aligning the edges. Brush the top with egg wash and cut three large slits to let steam escape. Chill the pastry in the fridge for 15 minutes.
- Bake: After chilling, trim the edges with a sharp knife to create clean lines. Bake the pastry in the centre of the oven for 20-25 minutes, turning once, until it’s golden brown and puffed. Allow it to cool for a few minutes before cutting into squares and serving warm.
Notes
- Don’t Skip the Chilling Step: After assembling the pastry, make sure to chill it for 15 minutes. This helps the puff pastry stay firm and puff up properly while baking.
- Use a Sharp Knife to Trim Edges: When trimming the pastry, use a sharp knife to make clean, crisp edges. This helps the pastry look neat and makes cutting easier once it’s baked.
- Roll Pastry Evenly: Roll your puff pastry evenly to a 10-inch square to ensure it bakes uniformly. This prevents parts from being too thick and not puffing up properly.
- Watch the Baking Time: Every oven is different, so keep an eye on the pastry as it bakes. Look for a golden brown and puffy texture, and rotate the pan halfway through baking for an even result.
- Let It Cool Slightly Before Serving: Allow the pastry to cool for a few minutes before cutting. This helps it hold its shape and makes it easier to slice into neat squares.
Ina Garten Soppressata & Cheese In Puff Pastry