Shape the Pastry: Carefully fold the puff pastry over the filling to create a sealed pocket or roll, depending on your preferred shape. You can make individual rolls or one large pastry to slice and serve.
Egg Wash: Beat 1 egg in a small bowl and brush it over the top of the pastry. This gives the finished product a golden, glossy finish that looks as good as it tastes.
4. Bake the Puff Pastry:
Bake: Place the prepared pastry on a baking sheet lined with parchment paper. Bake in the preheated oven at 180°C (356°F) for 20 minutes or until the pastry is golden and puffed to perfection. The smell alone will have everyone eagerly awaiting the first bite!
5. Prepare the Béchamel Sauce:
Make a Roux: In a medium saucepan, melt 30g of butter over medium heat. Once melted, add 25g of flour and whisk continuously for about 2 minutes until the mixture forms a smooth paste. This roux is the base of your béchamel sauce.
Add the Milk: Gradually pour in 300ml of milk, whisking constantly to prevent lumps from forming. Continue to cook, whisking often, until the sauce thickens to your desired consistency.
Season the Sauce: Add 4g of nutmeg, 5g of black pepper, and 10g of salt to the sauce, stirring well to incorporate the spices. Finally, stir in 30g of grated Parmesan cheese until it’s fully melted and the sauce is smooth.
6. Finish and Serve:
Cool and Serve: Once the puff pastry is baked to a golden brown, remove it from the oven and let it cool slightly on a wire rack. This helps the pastry maintain its flakiness.
Serve with Béchamel: Serve the puff pastry warm, drizzled with the rich béchamel sauce or with the sauce on the side for dipping. The combination of the crispy pastry with the creamy sauce is pure bliss.
Garnish: For an extra burst of flavor, garnish with finely chopped pickled cucumbers. Their tangy crunch adds a refreshing contrast to the rich, savory snack.
Nutritional Information (per serving):
Calories: Approximately 350 kcal
Protein: 15g
Fat: 22g
Carbohydrates: 25g
Fiber: 1g
Sugar: 3g
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