Nduja Puffs
Fluffy, flaky, tangy, and spicy best describe these Nduja Puffs as taste buds are smothered with pillowy puff pastry, zesty tomato and an unmistakeably Calabrian heat that is tempered with creamy cheese sweetness. These pastries can be made in advance and frozen. Simply bake and garnish before serving. Try pairing this recipe with Strange Fellows Brewing Talisman.Ingredients
Serves 15 puffs
21 oz (600 g) puff pastry, thawed
8 oz (225 g) 'nduja sausage, casing removed
1 cup (250 ml) cream cheese, room temperature
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) granulated sugar
1 egg
2 tbsp (30 ml) water
8 cherry tomatoes, cut in half
fresh basil leaves, for garnish
Instructions
- On a clean, lightly floured work surface, roll out puff pastry. Using a 3-in (7.5 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a smaller 2½-in (6.25 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a 1¼-in (3 cm) round cookie cutter, cut centre of smaller flowers to leave a hole in centre. Chill cut pastry flowers in refrigerator for at least 30 minutes.
- Preheat oven to 400 F (200 C). Line a large baking sheet with parchment and set aside.
- In a food processor, blend 'nduja, cream cheese, mayonnaise and sugar for 30 seconds. Spoon into a large piping bag and cut a hole, ½-in (1.25 cm) in diameter, at the tip. Set aside.
- In a small bowl, prepare an egg wash by whisking egg and water until blended.
- Spread large pastry flowers 2-in (5 cm) apart on prepared baking sheet and brush lightly with egg wash. Place a small pastry flower over centre of each large one and brush lightly with egg wash. Pipe 'nduja mixture in cavity up to about ¼-in (0.6 cm) above level of small flower. Bake for 15 minutes, until pastry is golden brown. Cool slightly before serving, as filling will be very hot.
- Add a cherry tomato half in centre over 'nduja filling and garnish with basil leaves.