Truffles in Puff Pastry 'Cinderella'


  • 1 cup dry Champagne
  • ¼ cup dry sherry
  • 3 ounces fresh or canned mousse de foie gras
  • 1 sheet puff pastry, well chilled
  • 4 (3-inch square) thin slices prosciutto cotto or other delicately flavored ham
  • 1 egg yolk, beaten with 1/4 teaspoon water
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      554 calories; 36 grams fat; 10 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 63 milligrams cholesterol; 1381 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Preheat the oven to 450 degrees. Butter a small baking sheet.
  2. Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
  3. Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
  4. On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
  5. Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.

30 minutes

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