"Gold and Diamond" Puff Pastry Rolls (Mortadella and Truffle)
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Ingredients
- 1 roll of rectangular puff pastry
- 150g of Mortadella Bologna IGP (thin slices)
- 100g of spreadable cheese (Philadelphia type)
- 50g of White Truffle Sauce Lina Sapori e Delizie
- 20g of Truffle Butter Lina Sapori e Delizie (melted)
- Chopped pistachios to taste (for reference to the original recipe)
Preparation
- in a small bowl, mix the spreadable cheese with the White Truffle Sauce until you get a smooth and fragrant cream
- unroll the puff pastry and spread the mixture over the entire surface, leaving one centimeter free from the edges
- place the mortadella slices on top of the truffle cream layer
- roll up the pastry from the long side, tightening it well, then cut the roll into slices of about 2 cm to form the pinwheels
- arrange the pinwheels on a baking sheet lined with parchment paper and brush the surface with the previously melted Truffle Butter: this will give them an incredible golden color and a persistent aroma
- bake in a preheated static oven at 200°C for about 15-20 minutes, until they are puffed and golden
- remove from the oven and, while still hot, sprinkle with a pinch of chopped pistachios for a crunchy touch
- your gourmet pinwheels are ready to impress your guests!
Tips
- you can enhance the presentation by adding a drop of truffle honey to the center of each pinwheel before serving
- these pinwheels are perfect both hot and at room temperature, ideal for an elegant buffet
🍷 Recommended Wine To cut through the sweetness of the mortadella and support the intensity of the white truffle:
- The local choice: A Lambrusco di Sorbara DOC, served very chilled. Its acidity and fine bubbles perfectly cleanse the palate.
- The alternative: A Metodo Classico Pas Dosé, for those who desire an extremely prestigious pairing.
Enjoy your meal!