350g Puff Pastry
1 Egg Yolk
the egg yolk in a bowl using a whisk until frothy. Put
to one side.
Roll out the pastry dough using a rolling pin. Then, using
knife, divide into eight equal rectangular pieces. Spread
the Gorgonzola evenly over one half of each of the rectangles
then close, folding the other half over. Press the edges
firmly together, moistening with a bit of water so that
the Gorgonzola doesn't leak during cooking. Brush the
top of the pastry evenly with the beaten egg yolk.
Arrange the puffs on a greased baking tray and bake in
a pre-heated oven at 190 °C for 20 minutes. Remove
from the oven a serve piping hot.
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