When we were still living in Italy, one day my husband 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.
Ingredients for 4 persons:
2 square sheets of frozen puff pastry, thawed
85 gms Italian speck, sliced thin
150 gms Italian fontina or Danish fontal, sliced
2 tbsp Parmigiano Reggiano, grated
Milk
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.
You’ve done it again. Another brilliant recipe. Love speck and can’t ever get enough Fontina. Sounds delicious.
Manu you are a woman after my own heart! I would adore this as I adore every single component of it! 😀
You never fail to amaze me with your recipes, Manu! Hope to try one of them soon…:-*
Perfect picnic food! I’ve just eaten dinner but I would manage one of these too! Melting fontina and salty speck – sigh!
You can’t go wrong with fontina and speck combined. They come from opposite mountains, but I guess it is still all a part of the alps, perhaps that is why they work so well together? This is a great idea. Thanks
Ohh is there anything better..I love how you made this! After seeing how you made it I know that my family will loveeee this for snack or lunch..Really fantastic!!!
That looks amazing! Great directions and photos!
This sounds fantastic! Easy and decadent appetizer idea! Can’t wait to bust it out!
sounds so simple…but what is speck?
It is an Italian cured meat… like a smoked prosciutto. I find it at Leichhardt, I think you should be able to find it in your area too! 😉
thank you Manu..wasnt sure but I just found a place on here you talk about some different ingredients you think of everything..:) abd by the way the video of you with the gnocchi made me smile I am so glad you didnt change the audio..makes me feel haopy to hear all the background noise its so much more real.
Hehehehe thanks Berrie… yes, that’s US!!! 😉 I would need to take video at night to have silence!!! No chance otherwise… ;-P
You brushed the roll with milk and not egg ?! i thought you always brush with egg wash.. what’s the difference ?
They looks really crispy and tasty.
I don’t always use egg wash… With egg you get a golden colour, with milk you get a brownish colour… and they both look glossy. 😉