When we were still living in Italy, one day Clint came back from work saying: “I have eaten a fantastic thing at work today. It was a puff pastry roll stuffed with cheese and speck. You should try and make it at home!”. When I heard “speck and cheese”, I was sold, he didn’t really have to convince me! So a few days later, I made this roll and I have been making it often ever since. I am not sure whether the roll he had eaten was made with fontina or some other cheese, but I find the combination of flavours between fontina and speck to be a winner always, not only in this dish. It makes a nice lunch or a tasty light dinner, perfect for a midweek evening, as it takes just a few minutes to put it together. Enjoy!
Sharing this recipe with What’s Cooking Wednesday by Cristi.
Place the 2 sheets of puff pastry on a piece of baking paper and put them partially one on top of the other, so they overlap for about 3 to 4 cm. Press it with your fingers, so as to make a single bigger sheet.
Slice the speck and cheese and place them on top of the puff pastry sheet, as shown in the picture.
Add the grated Parmigiano Reggiano.
Now, roll the sheet of puff pastry by pushing it with the baking paper and keep rolling it till the end.
Close the sides and the end by pinching the pastry together with your fingers.
Brush the roll with some milk.
Cook it in a preheated fan forced oven at 200°C for 18-20 minutes or until golden brown. Let it cool down before cutting it and serve warm or at room temperature with a simple green salad on the side.
NOTE: This dish can also be eaten as an entree or fingerfood, just make smaller rolls like the one on the below picture.