Soppressata & cheese in puff pastry from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 70) by Ina Garten

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Notes about this recipe

  • averythingcooks on May 13, 2021

    I used a 200 g square of puff pastry & assumed that was 1/2 of what she called for. I rolled it into a 10" square (and then cut that in 1/2 for a top & bottom) and proceeded from there. It baked up beautifully crisp and we ate pieces of it beside some soup. Maybe my soppressata is not the best quality but we certainly expected to like this more than we did. I have many other puff pastry options that are far better and I probably won't repeat this for guests.

  • anya_sf on June 01, 2019

    I assembled this a few hours ahead and chilled it until baking time. I forgot to trim the edges, but that didn't seem to matter. Cut into small pieces, this made delicious hors d'oeuvres.

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