Savoury pastry sunflower with cured ham and mild Provola
Published on 6 January 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Simple and quick, sweet or savoury, for aperitifs or supper. Fill with salami, speck, cured ham, mortadella, other cheeses or vegetables: a way to clear the fridge.
INGREDIENTS
2 round puff pastry sheets
10 thin mild Provola slices
7/8 cured ham slices
1 yolk
A little milk
Black and white sesame, poppy seeds
I unroll pastry on its parchment.
I cover with cheese slices.
Then cured ham.
I cover with second sheet and seal edges.
I press a glass centrally to mark the heart, cut even wedges and remove glass.
I beat yolk with milk in a bowl and brush pastry.
I twist each petal from the end.
A couple of turns.
I seal ends neatly.
I brush petals with egg and scatter sesame and poppy seeds.
I bake at 180°C for 25/30 minutes, watching browning. Another wonderful filling is pumpkin cream, Gorgonzola and walnuts.
INGREDIENTS
2 round puff pastry sheets
10 thin mild Provola slices
7/8 cured ham slices
1 yolk
A little milk
Black and white sesame, poppy seeds
I unroll pastry on its parchment.
I cover with cheese slices.
Then cured ham.
I cover with second sheet and seal edges.
I press a glass centrally to mark the heart, cut even wedges and remove glass.
I beat yolk with milk in a bowl and brush pastry.
I twist each petal from the end.
A couple of turns.
I seal ends neatly.
I brush petals with egg and scatter sesame and poppy seeds.
I bake at 180°C for 25/30 minutes, watching browning. Another wonderful filling is pumpkin cream, Gorgonzola and walnuts.Original source: https://incucinaconlilly.com/2016/01/06/girasole-salato-prosciutto-crudo-e-provola-dolce/
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