Smoked treccione in crust
Ingredients
▹ 1 Montrone smoked braid
▹ 200g speck
▹ 2 puff pastry rolls
▹ 30ml milk
▹ 1 egg yolk
Preparation
Roll out the first puff pastry roll on a surface.
Arrange half the sliced speck on top and place the smoked braid.
Cover with the other half of the sliced speck and then close with the second roll of puff pastry.
Cut the excess part of puff pastry at the edges of the braid and cut into strips to garnish the crust of the braid!
Seal the sides well, closing everything so that the filling does not come out.
Brush with a mixture of milk and egg and with a toothpick, pierce the entire crust.
Bake in a preheated oven at 200 ° C, ventilated mode, for 30 minutes or until golden brown.
Serve hot and racy!
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