Flaky, buttery layers of puff pastry surround a rich, creamy white sauce, a vibrant tomato filling, and a pocket of melty mozzarella. Rustici Leccesi bring a delicious balance of textures and flavors in every bite, offering a comforting yet sophisticated snack that’s hard to resist.
Ingredients Breakdown
Puff pastry forms the delicate, crisp shell that defines Rustici Leccesi. Choosing an all-butter pastry ensures a light, flaky texture with a deep, satisfying richness that perfectly holds the creamy and tangy fillings inside.
The white sauce, or béchamel, is the heart of the pastry. Made from butter, milk, and Parmigiano Reggiano, it brings a luscious, velvety texture and savory flavor that fills each bite with creamy indulgence.
Fresh mozzarella adds a gorgeous melty core. Lightly drying the mozzarella before cubing it ensures that it melts without releasing excess water, keeping the pastry crisp.
The tomato sauce introduces a bright, tangy layer that cuts through the richness. A simple mix of passata, olive oil, and seasoning enhances the pastry’s flavors without overpowering the other elements.
Final touches like a pinch of nutmeg in the white sauce, and high-quality salt and pepper throughout, sharpen and balance the dish. Quality ingredients make a noticeable difference in these simple, elegant pastries.
Step-by-Step Preparation Guide
Crafting the white sauce starts by gently melting butter and stirring in flour to create a roux. Whisking steadily while adding milk prevents lumps and creates a thick, smooth sauce ready for a generous handful of Parmigiano Reggiano, nutmeg, and seasoning.
The tomato sauce couldn’t be simpler: a good-quality passata whisked with a little olive oil and seasoned lightly. It provides a bright, acidic counterpoint to the creamy fillings.
Cutting the pastry into even discs ensures uniform baking and an attractive final presentation. Each disc is carefully layered with a dollop of white sauce, a spoonful of tomato, and a cube of mozzarella, creating the perfect bite in every pastry.
Sealing and indenting the pastries with a wine glass gently presses the layers together without cutting through the dough, ensuring the fillings stay neatly enclosed during baking.
Chilling the pastries before baking is key. It firms up the butter in the dough, helping the pastry puff beautifully and maintain its shape during the high heat of the oven.
Baking at 200°C (400°F) results in golden, puffed pastries with crisp, delicate layers. Brushing with beaten egg adds a gorgeous shine and enhances browning, making them even more irresistible.
Recipe Tips
How to prevent soggy bottoms by properly drying the mozzarella:
Pat the mozzarella cubes dry with kitchen paper before adding them to the pastries to prevent excess moisture from soaking the pastry base.
Why chilling the pastries before baking is crucial for puff pastry:
Chilling solidifies the butter in the dough, leading to better puffing and crispier layers during baking.
Tips for sealing the edges without tearing the pastry:
Press the edges gently but firmly; avoid stretching the pastry too thin, which can cause it to tear.
How to avoid overfilling and ensure even baking:
Stick to about 1 tablespoon of white sauce and 1 teaspoon of tomato sauce per pastry to prevent leaking and ensure even cooking.
Adjusting the white sauce thickness for different textures:
For a firmer filling, cook the white sauce a little longer until very thick before cooling.
What to Serve With This Recipe
A simple green salad with a bright lemon vinaigrette makes a fresh, light companion that cuts through the richness of the pastries.
Offer extra marinara, basil pesto, or a creamy garlic sauce on the side for delicious dipping options.
Serve Rustici Leccesi as part of an aperitivo spread with mixed olives, roasted nuts, and a crisp glass of Prosecco for a truly festive touch.
Pair them with a light tomato basil or vegetable soup for a cozy and satisfying meal that feels hearty but not heavy.
Frequently Asked Questions
Can I make Rustici Leccesi ahead of time and bake later?
Yes, assemble and chill the pastries for up to 12 hours before baking.
How do I store leftovers and reheat them without losing crispness?
Store cooled pastries in an airtight container in the fridge and reheat them in a hot oven to regain crispness.
Can I use homemade puff pastry instead of ready-rolled?
Absolutely. Homemade puff pastry will add an even richer, more authentic flavor.
What’s a good substitute for mozzarella if I need a dairy-free option?
Use a plant-based mozzarella alternative that melts well, or omit the cheese and add sautéed mushrooms or spinach for texture.
Can I freeze the assembled but unbaked pastries for later use?
Yes. Freeze them on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Creative Variations
Add a slice or two of prosciutto or cooked ham between the white sauce and tomato sauce for a heartier, savory version.
Swap the tomato sauce with a spicy arrabbiata or roasted pepper puree to create a bolder flavor profile.
Use smoked mozzarella in place of fresh mozzarella to bring a deeper, more intense flavor to the filling.
Mix sautéed spinach or mushrooms into the white sauce for a vegetarian twist that’s earthy and rich.
Conclusion
Rustici Leccesi are a delightful blend of flaky pastry, creamy filling, and fresh, bright flavors, making them a versatile favorite for any table. Whether served as a snack, a starter, or a centerpiece of a casual gathering, these savory pastries are as satisfying to make as they are to eat—a timeless treat that always draws smiles.
Ingredients
2 sheets all-butter ready-rolled puff pastry (640g/1.4 lbs)
½ ball fresh mozzarella (2oz/60g)
1 beaten egg
White Sauce
2 tablespoons unsalted butter (30g)
3 tablespoons flour (30g)
1 cup whole milk (240ml)
⅓ cup freshly grated Parmigiano Reggiano cheese (20g)
Pinch of nutmeg
Salt and pepper, to taste
Tomato Sauce
½ cup passata (tomato puree)
1 teaspoon olive oil
Salt and pepper, to taste
Instructions
To make the white sauce
Melt the butter gently in a saucepan over medium-low heat. Once melted, add the flour and stir briskly using a wooden spoon or whisk until a smooth paste forms. Let this roux cook for about 1 minute to eliminate any raw flour taste.
Gradually pour in half of the milk, whisking energetically to dissolve any lumps. Once smooth, add the remaining milk and continue to whisk until the sauce thickens into a rich, velvety texture.
Remove from the heat and immediately stir in the Parmigiano Reggiano cheese, a pinch of nutmeg, and season generously with salt and pepper. Transfer the finished white sauce into a container and set aside to cool completely.
Pat the mozzarella dry with kitchen paper to remove excess moisture, then cut it into small cubes approximately 1cm (0.5 inch) in size.
To make the tomato sauce
In a small bowl, mix the passata with a teaspoon of olive oil and season with salt and pepper. Stir well and set aside for assembling.
To assemble and chill
Once the white sauce has cooled, line a large baking sheet—or two smaller ones—with parchment paper.
Using a round cutter, cut out 7–8 discs from one sheet of puff pastry. Arrange the discs on the prepared tray, leaving a little space between each.
Spoon about 1 tablespoon of white sauce into the center of each disc, creating a shallow well in the middle. Add around 1 teaspoon of the tomato sauce into the well, followed by a cube of mozzarella.
Cut out matching pastry discs from the second sheet and carefully place them over the filled bases. Press the edges together firmly or crimp them to seal. Using the rim of a wine glass, lightly press the center of each pastry to indent without cutting through.
Transfer the tray to the refrigerator and chill the pastries for at least 1 hour to help them maintain their shape during baking.
To bake
Preheat the oven to 200°C (400°F). When ready, remove the chilled pastries from the fridge and lightly brush the tops with the beaten egg.
Bake for 15–20 minutes, or until the pastries are puffed and golden brown. Serve warm straight from the oven, or allow to cool and enjoy at room temperature.
Rustici Leccesi Recipe
Ingredients
- 2 sheets all-butter ready-rolled puff pastry 640g/1.4 lbs
- ½ ball fresh mozzarella 2oz/60g
- 1 beaten egg
White Sauce
- 2 tablespoons unsalted butter 30g
- 3 tablespoons flour 30g
- 1 cup whole milk 240ml
- ⅓ cup freshly grated Parmigiano Reggiano cheese 20g
- Pinch of nutmeg
- Salt and pepper to taste
Tomato Sauce
- ½ cup passata tomato puree
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
To make the white sauce
- Melt the butter gently in a saucepan over medium-low heat. Once melted, add the flour and stir briskly using a wooden spoon or whisk until a smooth paste forms. Let this roux cook for about 1 minute to eliminate any raw flour taste.
- Gradually pour in half of the milk, whisking energetically to dissolve any lumps. Once smooth, add the remaining milk and continue to whisk until the sauce thickens into a rich, velvety texture.
- Remove from the heat and immediately stir in the Parmigiano Reggiano cheese, a pinch of nutmeg, and season generously with salt and pepper. Transfer the finished white sauce into a container and set aside to cool completely.
- Pat the mozzarella dry with kitchen paper to remove excess moisture, then cut it into small cubes approximately 1cm (0.5 inch) in size.
To make the tomato sauce
- In a small bowl, mix the passata with a teaspoon of olive oil and season with salt and pepper. Stir well and set aside for assembling.
To assemble and chill
- Once the white sauce has cooled, line a large baking sheet—or two smaller ones—with parchment paper.
- Using a round cutter, cut out 7–8 discs from one sheet of puff pastry. Arrange the discs on the prepared tray, leaving a little space between each.
- Spoon about 1 tablespoon of white sauce into the center of each disc, creating a shallow well in the middle. Add around 1 teaspoon of the tomato sauce into the well, followed by a cube of mozzarella.
- Cut out matching pastry discs from the second sheet and carefully place them over the filled bases. Press the edges together firmly or crimp them to seal. Using the rim of a wine glass, lightly press the center of each pastry to indent without cutting through.
- Transfer the tray to the refrigerator and chill the pastries for at least 1 hour to help them maintain their shape during baking.
To bake
- Preheat the oven to 200°C (400°F). When ready, remove the chilled pastries from the fridge and lightly brush the tops with the beaten egg.
- Bake for 15–20 minutes, or until the pastries are puffed and golden brown. Serve warm straight from the oven, or allow to cool and enjoy at room temperature.
