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Rustico | How to make Rustico Leccese

Rustico is an Italian snack made with rough puff pastry and a variety of stuffing. The most common stuffing is tomato and mozzarella. However, depending on which region this snack is from, the stuffing can also change.
Course Appetizers & Starters
Cuisine Italian
By Cook Method Oven
Occasion Evening Snack, Party
By Diet Kid Friendly
Dish Type Baked Snacks, Street Food
Author Srivalli

Ingredients

For the Dough

  • 2 1/2 cup All Purpose Flour
  • 8 tbsp Butter chilled and cubed
  • 1/2 cup Water Cold
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder

For the Béchamel Sauce

  • 2 tbsp All Purpose Flour
  • 1 tbsp Butter
  • 1/2 cup Milk more depending on the need
  • 2 tbsp Mozzarella Cheese
  • Salt to taste
  • Pepper to Taste

For Assembling Rustico Leccese

  • Tomato Sauce
  • Cream to brush before and after baking

Instructions

To make the dough / outer cover

  • In a large bowl, measure the flour, salt and baking powder. Mix well. Add the chilled and cubed butter and combine them well until it resembles breadcrumbs.
  • Slowly add the cold water until a stiff dough forms.
  • Divide the dough into 2 halves and cover it with plastic wrap. Refrigerate overnight or at least for 3 hours.

For the Béchamel Sauce

  • In a nonstick pan, heat butter, add flour and stir well until combined.
  • Slowly add milk and cook on low flame.
  • Add the cheese and continue cooking for few more minutes.
  • When everything is combined well, season with salt and pepper.
  • Allow to cool and pulse to get a smooth sauce.
  • Add more milk or water to get the right consistency.

For assembling Rustico Leccese

  • Pinch out two balls from the puff dough.
  • Dust well and roll out each puff pastry until it is 3 mm (1/8 in) thick.
  • From one ball, using an 8 cm (31/4 in) cookie cutter, cut out 6 circles
  • From the other ball, using a 10 cm (4 in) cookie cutter, cut out 6 circles.
  • The smaller circle will form the base of the Rustico and the larger circle will form the lid.
  • You might need to re-roll the pastry scraps to make the correct number of circles.
  • Place the smaller circles on a baking tray lined with a parchment paper.
  • Place 2 tsp of the cooled béchamel sauce on each of the smaller circles, leaving a 1 cm (1/2 in) border.
  • Place 2 tsp of the tomato sauce on top of the béchamel, then wet the border with little water with your finger for the outer layer to stick well.
  • Place the larger pastry circles on top and press the circles together with your fingers.
  • Brush the top of each Rustico with cream, then set aside in the fridge for at least 45 minutes to 1 hour to firm up the pastry.
  • Preheat the oven to 200°C.
  • Bake the rustici for 20 minutes or until they are puffed up and golden. Set aside your Rustico pastry to cool for 5 to 10 minutes before eating.
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