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Serving: These are best enjoyed warm, right after baking, when the puff pastry is crispy and flaky.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven (300°F/150°C) for 5–7 minutes to regain crispiness.
Freezing: You can freeze them before baking. Assemble, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding an extra 5–7 minutes.
Variations:
Cheese Upgrade: Add a slice of cheese with the salami before wrapping for a gooey center!
Spicy Twist: Use spicy salami or sprinkle a pinch of chili flakes inside for a fiery flavor.
Veggie Version: Substitute the salami with grilled veggies or roasted peppers for a vegetarian option.
FAQ:
Q: Can I use different types of meat?
A: Absolutely! Prosciutto, ham, or turkey slices also work wonderfully.
Q: What if I don’t have sesame seeds?
A: You can substitute with poppy seeds, or skip them altogether — they’re mainly for added texture and visual appeal.
Q: Can I make these ahead of time?
A: Yes, you can assemble the egg crusts a few hours ahead and store them in the fridge until ready to bake.
Would you also like a cheese dip recipe suggestion to serve alongside these Egg Crusts?
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