Soppressata Cheese Sticks

dicentra's Note:

Food & Wine. October 1999.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 5 dozen

• 4 ounces sliced soppressata , chopped (or other spiced Italian salami)
• ¼ cup freshly grated pecorino cheese
• ½ tablespoon Dijon mustard
• 1 ½ teaspoons water
• 1 lb puff pastry , preferably all-butter, chilled
• 1 large egg yolk , lightly beaten with 1 tablespoon water
• ¼ cup sesame seed (optional)

Directions:

1. Line 2 large rimmed baking sheets with parchment or wax paper. In a food processor, work the soppressata with the Pecorino, mustard and water to a fine paste. Transfer the paste to a bowl.
2. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.
3. Fold the top half of the dough over to cover the paste and press the edges to seal.
4. Using a rolling pin, lightly press the top and bottom together. Slide the puff pastry onto a lined baking sheet and chill until firm.
5. Roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips.
6. Working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.
7. Brush with the egg wash and sprinkle with one-third of the sesame seeds.
8. Cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets. Refrigerate until chilled.
9. Preheat the oven to 375°. Bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.
10. Serve warm or at room temperature.