Hello Hello!!!

I have been asked to write the recipe of this delicious treat. It comes from Lecce, my hometown in the South of Italy. If you ever go visit, you must go and eat a warm Rustico {pron.: ROO-STEE-COH}. But I”ll tell you now how to make it yourself.

If like me, you use the frozen puff-pastry it will be very simple. One day I will share my husband’s secret for a delicious puff-pastry made from scratch…

Here we go for now:


  • 2 sheets of frozen PUFF-PASTRY

Bechamelle Sauce

  • 2 cups of warm MILK
  • half stick of BUTTER
  • 3 tbsp of FLOUR
  • SALT

extra ingredients for the filling

  • a can of PEELED TOMATOES
  • 1 EGG 
  1. Thaw the puff-pastry.
  2. Prepare the bechamelle sauce:melt the butter in a small pan on medium heat. When melted add the flour. Mix well, always stirring. Add the milk very slowly, always stirring, until it becomes a cream. Add salt and pepper. 
  3. Every rustico is formed by 2 discs of puff-pastry (diameter of 5-6 inches), you can also make it square… any shape you like.
  4. Put a dollop of bechamelle in the center of the first disc, add 3 chunks of mozzarella and one or two well squeezed can tomatoes. Add a pinch of salt.
  5. Beat the egg to use it as a “glue” to attach the two puff-pastry discs together. Brush the edges of the first disc and close the rustico covering the filling with the second disc, pressing well the edges to form kind of a dome on top.
  6. Brush the whole surface with the rest of the egg-wash.
  7. Use the rest of the puff-pastry and ingredients to make 2 or 3 more rusticos.
  8. Bake in pre-heated oven at 400 degrees for 30 minutes.

Well, that’s all!!! I hope you like it… and if you make it… please let me know!!!!! 🙂