RomanItalian
Easter Puff Pastry Bread
by Marco Rufini · 181K subscribers on YouTube
A savory Easter bread made with a puff pastry dough, filled with cured meats, cheese, and an egg and cheese mixture, baked until golden.
- Cook
- 50 min
Ingredients
9 items- 1 kgPasta per pane sfogliatopre-made puff pastry bread dough, already risen
- Black Pepperto taste
- Salame di Milanoor other cured meat
- Speckor prosciutto crudo
- Provolasmoked or regular, sliced
- 5 pcsEggfor the egg-cheese mixture
- 150 gPecorino Romanograted, for the mixture and for sprinkling
- 150 gParmigiano Reggianograted, for the mixture
- Lard(optional) — for greasing the pan, or butter/olive oil spray
Method
- Roll out the puff pastry dough (about 1 kg) into a rectangle, ensuring even thickness.
- Sprinkle a generous amount of black pepper over the dough.
- Layer the cured meats (salame di Milano, speck) and provola cheese onto the dough.
- In a bowl, mix together 5 eggs, 150 g of Pecorino Romano, and 150 g of Parmigiano Reggiano to create a creamy mixture.
- Pour the egg and cheese mixture evenly over the filling.
- Sprinkle additional Pecorino Romano on top.
- Carefully roll the dough into a log, tucking the ends inward.
- Place the rolled dough into a greased ring mold or pan.
- Cover and let it rise for about 1.5 hours.
- Bake in a preheated oven at 180°C (350°F) for about 50 minutes (170°C fan-forced).
- Remove from the oven and let cool slightly before serving.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
