12 Principe Peperoncino Cortini
1 sheet frozen puff pastry, thawed
1 large egg, beaten
1/4 cup grated Pecorino Romano cheese
Apricot preserves, for serving
12 Principe Peperoncino Cortini
1 sheet frozen puff pastry, thawed
1 large egg, beaten
1/4 cup grated Pecorino Romano cheese
Apricot preserves, for serving
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Cut puff pastry widthwise into 12, 1/2-inch-wide and 5-inch long strips. Wrap each peperoncino with 1 puff pastry strip, leaving a small gap between each spiral. Place wrapped peperoncino, seam-side-down, on prepared baking sheet.
Brush wrapped peperoncino with egg and sprinkle with cheese. Bake until golden-brown and crisp, about 15 to 20 minutes. Serve with apricot preserves.
Serve scallops with gremolata and enjoy!
12 Principe Peperoncino Cortini
1 sheet frozen puff pastry, thawed
1 large egg, beaten
1/4 cup grated Pecorino Romano cheese
Apricot preserves, for serving
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Cut puff pastry widthwise into 12, 1/2-inch-wide and 5-inch long strips. Wrap each peperoncino with 1 puff pastry strip, leaving a small gap between each spiral. Place wrapped peperoncino, seam-side-down, on prepared baking sheet.
Brush wrapped peperoncino with egg and sprinkle with cheese. Bake until golden-brown and crisp, about 15 to 20 minutes. Serve with apricot preserves.
Serve scallops with gremolata and enjoy!
