by Feli Chic'Cuisine
With pancetta or prosciutto, cremini mushrooms, and cheese, these festive puff pastry slices make the perfect appetizer for any family gathering or party. Simple to make, these bites will not last long on the plate. They have a delicate smokey flavor.
The layers of puff pastry separate as they bake, giving it a crispy and light texture after baking. On top of the dough, a layer of Bechamel sauce is spread to add flavor and give it a creamy and tangy texture.
Preparation Time: 15 min
Bake Time: 15 min
Total Time: 30 min
450 g (1 pound) ready-made puff pastry
For the Bechamel Sauce
60 g (3 1/2 Tbsp) butter
45 g (1/3 cup) all-pourpose flour
350 g (1 2/3 cups) whole milk
sea salt and freshly ground black pepper
nutmeg, freshly grated
For the Topping
knob of butter
6 large cremini mushrooms, sliced
2 tsp parsley, chopped
6 slices pancetta or prosciutto
100 g (3.5 ounce) Gruyere or Emmentaler cheese, grated
1 egg, beaten
1. Preheat the oven to 180°C (350°F). Grease and line two baking sheets. Set aside.
Prepare the Bechamel Sauce
2. In a saucepan over medium heat, melt the butter. When it starts to bubble, remove from the heat. Add flour, and whisk briskly, until the butter is absorbed and form a smooth cream. 3. Gradually add milk, whisking continuously to avoid lumps. When all is well incorporated, put the pan back over medium-low heat, stirring until the sauce starts to bubble. Cook for about 1 minute. Remove from heat and season with salt, pepper, and nutmeg. Let to cool.
Prepare the Mushrooms Topping
4. In a frying pan melt the butter. Add mushrooms, and fry for few minutes, until golden brown. Remove from heat and stir in the parsley.
Prepare the Puff Pastry
5. Dust a work surface with flour. Roll out the pastry 0.5 cm (0.2 inch) thick, then cut into 8 cm (3 inch) squares.
6. Fold two opposite corners of each square into the middle. Transfer the pastry slices to the prepared baking sheets.
7. Spoon a little sauce onto each pastry where the two corners meet, add a slice of pancetta (prosciutto) and top with grated cheese.
8. In a bowl, mix the mushrooms with one-third of the sauce bechamel. Spoon the mixture onto each pastry slice where the two corners meet. Top with grated cheese.
9. Brush the exposed areas of each pastry with the beaten egg. Bake for 12-15 minutes, until golden brown.
"The best is yet to come."― Frank Sinatra