Buttermilk Basque Feuilleté (Puff Pastry with Cheese)
Have some extra puff pastry laying around? Instead of using it for a sweet dessert, try baking a feuilleté. This French treat is made of puff pastry with a savory filling. Our take? Dry cured Charlito’s Cocina Campo Seco pork salami and our rich Buttermilk Basque cheese layered over a thin coating of piquant Fallot dijon mustard. It’s a mouth-watering balance of crispy, delicate, and flavorful—perfect for a dinner party appetizer.
preparation & ingredients
Roll out one sheet of the puff pastry dough on a floured surface until the shape resembles a large rectangle and the dough is roughly ¼” thick. Slice any excess from the sides of the dough to achieve the rectangular shape and transfer the dough to a large baking sheet pan lined with parchment-paper or a sill pat.
Place the dough into the freezer to chill while you roll out the second sheet of puff pastry dough to achieve the same size and shape as the first. Place on a parchment-lined baking pan and chill while you remove the first sheet and prepare the filling.
Using a pastry brush, apply the Dijon mustard evenly across the sheet of dough, leaving roughly ½” border around all edges. Shingle the Campo Seco over the mustard-basted dough in rows, ensuring they overlap slightly and leave no dough exposed beneath.
Slice the Buttermilk Basque into 1/2” slabs and lay them side-by-side over the Campo Seco layer like puzzle pieces.
Remove the second sheet of puff pastry dough from the freezer and lay it over top of the first. Crimp the edges of the bottom layer of dough up over the top layer, first with your fingers and then with a fork, to form a seal. Cut small decorative slits into the top of the dough to form vents for steam to escape as the pastry bakes. Chill the formed pastry uncovered for 20 minutes while you preheat the oven.
Preheat the oven to 400 degrees. Beat the eggs with the cream. Remove the pastry from the freezer and use a brush to apply the egg wash overtop.
Bake for 30-40 minutes or until the pastry is deeply golden brown. Slice into slabs or bars and serve warm.