Truffles in Puff Pastry 'Cinderella'
Published October 7, 2000
- Total Time
- 30 minutes
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Ingredients
4 fresh or canned black truffles, 1 ½ to 1 ¾ ounces each
1 cup dry Champagne
¼ cup dry sherry
3 ounces fresh or canned mousse de foie gras
1 sheet puff pastry, well chilled
4 (3-inch square) thin slices prosciutto cotto or other delicately flavored ham
1 egg yolk, beaten with ¼ teaspoon water
Nutritional analysis per serving (4 servings)
41 grams carbs; 84 milligrams cholesterol; 378 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 33 grams fiber; 413 milligrams sodium; 12 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Butter a small baking sheet.
- Step 2
Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
- Step 3
Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
- Step 4
On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
- Step 5
Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.
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