A delicious flatbread that is quick to prepare, perfect as an appetizer when cut into squares.
Step 1 of 7: Preheat the oven to 200°C.
Step 2 of 7: Roll out one sheet of puff pastry on a baking tray lined with parchment paper.
Step 3 of 7: Evenly distribute the speck, the mozzarella or scamorza, and the stracchino over the puff pastry.
Step 4 of 7: Cover with the second sheet of puff pastry and seal the edges well.
Step 5 of 7: Prick the surface with a fork to prevent it from puffing up too much during baking.
Step 6 of 7: Bake for about 20 minutes or until the surface is golden.
Step 7 of 7: Let cool slightly, cut into squares, and serve.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk
| Average values | Per serving113 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,404 kJ336 kcal | 1,248 kJ298 kcal |
| Fat | 22.39 g | 19.9 g |
| of which saturated fatty acids | 10.37 g | 9.22 g |
| Carbohydrates | 10.94 g | 9.72 g |
| of which sugars | 0.69 g | 0.61 g |
| Fibre | 0.37 g | 0.33 g |
| Protein | 22.61 g | 20.1 g |
| Salt | 0.87 g | 0.77 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
