Pear and Fontina puffs (Sfogliatine di pere e Fontina) from Recipes from an Italian Summer by Phaidon Press Editors

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Notes about this recipe

  • Astrid5555 on January 01, 2016

    Made these as part of my New Year's Eve appetizers. Since I got an uneven number of squares from my puff pastry sheet I decided to fold the squares onto themselves and make little triangels instead of using two squares per pastry and making bigger pastries. Were lovely right out of the oven, but got stale very quickly. Since I did not seal the pastries properly, the cheese oozed out onto the baking sheet which made these a little bit on the sweet side from the pears. However, these are perfect if pressed for time.

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