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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Large rolling docker — pizza dough, crackers, puff pastry docking
Tapered rolling pin for pastry work, lamination
Prevents puffing — dock pizza dough, puff pastry, crackers
950F gas pizza oven — Neapolitan pizza in 60 seconds
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Large rolling docker — pizza dough, crackers, puff pastry docking
Tapered rolling pin for pastry work, lamination
Prevents puffing — dock pizza dough, puff pastry, crackers
950F gas pizza oven — Neapolitan pizza in 60 seconds
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Preheat oven to 400 Thaw puff pastry according to directions. Lightly flour a surface and roll out the pastry dough. The ingredients best accommodate a sheet that's about 16x9 Line a baking sheet with parchment paper and place your dough on the paper. Pinch around the edges of the dough just to make a little lip. Beat the egg with a little water and brush the wash over the outside of the dough. Cover the dough with a layer of prosciutto. Spread the mascarpone over the prosciutto. Slice the stems and the very bottoms off your figs. Lay on their sides and slice figs in approx 1/4" slices. You should get 4 slices out of each fig. Lay the figs on the mascarpone in a grid pattern -bearing in mind that later, when you cut the finished product into small squares, there should be 1 fig slice in the center of each square. Crumble up the stilton and sprinkle over the top. I do a sparing layer, not a solid layer, or this flavor will overpower the others [If you're using the stilton without the fruit already in it, then also sprinkle on the chopped date and orange zest]. Bake for 12-15min until pastry is puffed and golden brown. While it's in the oven, heat the fig preserve at a very low temp, just until the consistency loosens up enough to pour. Drizzle it over the whole "pizza" when it comes out of the oven. Cut into squares (about 2.5 square inches) as explained above. I find a pizza cutter works the best. This recipe should make 24 squares. Serve warm or at room temp. Enjoy!