Finocchiona Puff Pastry Bites

Finocchiona Puff Pastry Bites

Serves: 24 | Cooking Time: 30 min

Flaky puff pastry, fennel-spiced Finocchiona, bitter broccoli rabe, salty Parm, and a honey drizzle. Four ingredients. Zero complaints.

Ingredients

  • 3 oz. Brooklyn Cured Finocchiona, Presliced

  • 1 puff pastry sheet, thawed

  • 1 bunch broccoli rabe, blanched and roughly chopped

  • 2 cloves garlic, thinly sliced

  • 2 tablespoons olive oil

  • 1/2 cup Parmigiano-Reggiano, finely grated

  • 1 egg, beaten (for egg wash)

  • 1 tablespoon honey, for drizzling

  • Red pepper flakes and flaky sea salt, to finish

Directions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Blanch the broccoli rabe in salted boiling water for 2 minutes, then transfer to an ice bath. Drain well and roughly chop. In a small pan, warm the olive oil over medium heat and cook the garlic until just golden, about 1 minute. Toss in the broccoli rabe, season with salt and red pepper flakes, and set aside to cool.
  3. Unfold the thawed puff pastry on a lightly floured surface. Using a 2-inch round cutter (or a small glass), cut out as many rounds as you can — roughly 24. Place them on your prepared baking sheet.
  4. Top each pastry round with a small amount of the broccoli rabe mixture, then fold a slice of Finocchiona in half and lay it on top.
  5. Brush the exposed pastry edges with the beaten egg. Scatter grated Parmigiano-Reggiano generously over each bite.
  6. Bake for 12–15 minutes, until the pastry is puffed and deeply golden. Keep an eye on them — they go fast in the oven.
  7. Let cool for a couple of minutes, then finish with a light drizzle of honey. Serve warm and watch them disappear.