Widespread throughout Salento, this puff pastry bundle is found in ovens, bars, bakeries and kiosks on the beaches. Classic, with bechamel, tomato and mozzarella, or with the addition of ham or with ricotta and spinachFor the bechamel
Melt 25 g of butter in a saucepan and dissolve 25 g of flour in it. Then add 250 g of cold milk and bring to the boil, stirring, until a consistent béchamel is obtained. Season with salt and pepper, cover with plastic wrap and let cool.
For the cottages
Chop 250 g of peeled tomatoes and let them drain in a colander. Dice 125 g of mozzarella. Spread 500 g of puff pastry on the work surface and cut out 16 discs (ø 9 cm) with a pastry cutter. Arrange on 8 of them 1 spoonful of bechamel, 1 teaspoon of tomatoes and a few cubes of mozzarella. Brush the edge of the base discs with 1 beaten egg and cover them with the other 8 discs, pressing all around to close them well. Arrange the rustici on a tray lined with baking paper, brush them with egg on the surface and bake them at 190 ° C for about 20 minutes.
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