Puff Pastry Ravioli
Pane-Bistecca
When I have leftover puff pastry, I like to make puff pastry ravioli.
Here in Asia, puff pastry is usually sold in pre-cut squares measuring about 28/28 cm. Puff pastry blocks, like the ones in Switzerland, are very rare, but when I do find them, I buy several at once!
What you put inside these ravioli is up to you. I used ham and cheese for my sweetheart and salmon and cream cheese for myself.
This is a perfect recipe for using up leftovers!
Here in Asia, puff pastry is usually sold in pre-cut squares measuring about 28/28 cm. Puff pastry blocks, like the ones in Switzerland, are very rare, but when I do find them, I buy several at once!
What you put inside these ravioli is up to you. I used ham and cheese for my sweetheart and salmon and cream cheese for myself.
This is a perfect recipe for using up leftovers!
Ingredients
2 sheets of Puff Pastry, 28/28 cm
Cooked ham
Slices of Gruyère or Raclette
Cream Cheese with herbs
Smoked Salmon
Paprika
Horseradish cream
1 Egg yolk
Instructions
1
Step 1
Cut the two sheets of puff pastry into 4 pieces each.
2
Step 2
Top 2 of the squares with cream cheese, ham, and cheese to taste. Sprinkle a little paprika on top.
3
Step 3
Top the other two squares with cream cheese, salmon, and more cream cheese. Finally, add a little horseradish cream.
4
Step 4
Now brush all the edges of the squares with a little water and cover them with the remaining squares. Press the edges together firmly.
5
Step 5
If you have any dough left over, you can use it to decorate the ravioli. Then brush them with egg yolk and bake in the oven at 200°C for 15–20 minutes. They can be served warm or cold.
Notes
Here are more Puff Pastry Snacks!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")