My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, February 6, 2011

Salami and Cheese in Puff Pastry

I know I should be posting Saint and Scriptures Sunday but I had to slide one more Super Bowl recipe in here. I'll have to pray for no major injuries on either team tonight. I don't think it would be right to pray for my team to win.

There is nothing like puff pastry to make something look really special. This recipe calls for two sheets of puff pastry brushed with Dijon mustard, then layered with a spicy Italian salami and Gruyere cheese. Please, do not restrict yourself to these ingredients. Virginia baked ham or country ham with your cheese of choice are also excellent.

I thought this would be a great way for The Jammie Girl to use some of her beautiful country ham. Use these for an appetizers, or serve with soup and salad. This would be really good for Super Bowl.

It's so easy and yet when it comes out of the oven puffed and golden, you will not be able to believe you made it!

Salami and Cheese in Puff Pastry
6 servings or 8 for appetizers
print recipe

1 package (2 sheets) frozen puff pastry, like Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices salami (3 1/2-inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving 1-inch border. Arrange the salami in overlapping payers on the mustard and sprinkle the grated cheese evenly on the salami, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut into squares, and serve hot or warm.


  1. I have puff pastry in the freezer - this is happening here today!

  2. I've never tried puff pastry. I will look for it next time I shop. These look great. :)


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