TRUFFLES IN PUFF PASTRY 'CINDERELLA'

Truffles in Puff Pastry 'Cinderella' image

Provided by Jonathan Reynolds

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 fresh or canned black truffles, 1 1/2 to 1 3/4 ounces each
1 cup dry Champagne
1/4 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 1/4 teaspoon water

Steps:

Preheat the oven to 450 degrees. Butter a small baking sheet.
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.
Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
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.
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.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 33 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 1 gram