Fagottini with smoked scamorza cheese and speck

Ideal for
5 people


Preparation time
80 minutes


for 11 bundles
for the brisèe
250 g of flour 0
125 g of butter
80 ml of water
½ teaspoon of salt

250 g of smoked scamorza sticks
50 g of speck
1 egg for brushing


Put the flour, salt and cold butter into small pieces in a bowl and start kneading. Now pour the water and knead until the mixture is smooth and homogeneous. Form a ball and wrap it in plastic wrap and let it rest for about 30 minutes. Take back the shortcrust pastry and roll it out into a thin sheet. Cut out 12 * 12cm squares. With a very sharp knife, make two central cuts on two sides, without reaching the bottom. You will get a square. Now create 6 5mm wide strips on the two adjacent squares. Put the filling, smoked cheese into small pieces and speck, in the remaining square and overlap the previously created square diagonally. Seal well. Intertwine the strips alternately. Trim the edges. Continue in this way with the other bundles. Place them in a baking tray with parchment paper. Brush the surface with egg and bake at 180 ° C for about 30 minutes until golden brown.

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