Recipe courtesy of Campari.
- 350g puff pastry
- 250g gorgonzola
- 1 egg yolk
- 20g butter
- Beat the egg yolk in a bowl using a whisk until frothy. Put to one side.
- Roll out the pastry dough using a rolling pin. Then, using knife, divide into eight equal rectangular pieces. Spread the gorgonzola evenly over one half of each of the rectangles then close, folding the other half over. Press the edges firmly together, moistening with a bit of water so that the gorgonzola doesn’t leak during cooking. Brush the top of the pastry evenly with the beaten egg yolk.
- Arrange the puffs on a greased baking tray and bake in a pre-heated oven at 190 °C for 20 minutes. Remove from the oven a serve piping hot.
Yields 4 servings.