1 large egg yolk with 1 tablespoon water lightly beaten
0.3 cup pecorino cheese freshly grated
1 pound puff pastry chilled
4 ounces soppressata italian sliced chopped
1.5 teaspoons water
Equipment
food processor
bowl
baking sheet
oven
wax paper
rolling pin
Directions
Line 2 large rimmed baking sheets with parchment or wax paper. In a food processor, work the soppressata with the Pecorino, mustard and water to a fine paste.
Transfer the paste to a bowl.
On a lightly floured work surface, roll out the puff pastry 1/8 inch thick.
Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides. Fold the top half of the dough over to cover the paste and press the edges to seal. Using a rolling pin, lightly press the top and bottom together. Slide the puff pastry onto a lined baking sheet and chill until firm.
Roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips. Working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.
Brush with the egg wash and sprinkle with one-third of the sesame seeds.
Cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets. Refrigerate until chilled.
Preheat the oven to 37
Bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.
Serve warm or at room temperature.
Make Ahead: The baked sticks can be kept in an airtight container for up to 4 days or frozen for up to 2 weeks. Recrisp the sticks in a 350 oven.
Wine Recommendation: Bobby Stuckey: 1997 was a banner year in Piedmont, Italy, and that region's Francesco Boschis Dolcetto di Dogliani Sor San Martino bursts with fruit--a great balance to spicy cheese sticks.Madeline Triffon: Spice, salt and dairy fat--all the flavors that tame astringent tannins--call for a big red like the 1995 Nottola Vino Nobile di Montepulciano Vigna del Fattore from Tuscany.
