Truffles in Puff Pastry 'Cinderella'

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Butter a small baking sheet.

3. 3

   Scrub truffles with a vegetable brush and put in a small saucepan.

4. 4

   Add Champagne and sherry and heat to boiling.

5. 5

   Simmer 4 to 6 minutes, until a skewer can be inserted into them.

6. 6

   Drain and cool.

7. 7

   Mash the foie gras with a fork and divide into quarters.

8. 8

   Wrap each truffle in one portion.

9. 9

   On a lightly floured surface, roll out the puff pastry into a 16-inch square.

10. 10

    With a sharp knife, cut pastry into 4 (4-inch) squares.

11. 11

    Place a slice of ham on each pastry square and top with a prepared truffle.

12. 12

    Bring pastry edges up over the truffle and pinch at the top to form a small bundle.

13. 13

    Brush with the egg yolk mixture and place on the prepared baking sheet.

14. 14

    Bake until pastry is golden brown, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.