Rustici Leccesi (Puff Pastry Pizzas)
Crispy puff pastry filled with tomato, béchamel sauce, and mozzarella cheese, a classic Italian street food from Puglia.
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- •Butterfor béchamel
- •Flourequal parts with butter for béchamel
- •Milkwarm, for béchamel
- •Nutmeg(optional)ground, for béchamel
- •Saltfor béchamel and tomato
- •Tomato pureeor fresh peeled tomato
- •1 tablespoon Olive oilfor tomato
- •Oregano(optional)for tomato
- •Mozzarella cheesefresh or drier pizza cheese
- •2 sheets Puff pastry sheets24x16 inches each
- •Eggfor egg wash
- 1
Prepare béchamel sauce by melting butter and adding flour in equal parts to create a roux. Add warm milk gradually while whisking. Add ground nutmeg and a pinch of salt. Mix until thick.
5 min
- 2
Prepare tomato sauce by mixing tomato puree with a pinch of salt, olive oil, and optional oregano.
2 min
- 3
Prepare mozzarella cheese by cutting and squeezing out water. Use fresh or drier mozzarella.
3 min
- 4
Cut puff pastry sheets into 24 large discs (4 inches) and 12 small discs (3 inches).
5 min
- 5
Assemble rustici by placing a large disc on a baking tray, brushing with egg wash, and covering with another large disc. Add a teaspoon each of béchamel, tomato, and mozzarella. Cover with a small disc and brush with egg wash.
10 min
- 6
Bake at 400°F (200°C) for 20 minutes until golden.
20 min
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Pizza
Any style of pizza