Ingredients
- 12 truffle Panfoglie
- 250 g cream cheese
- 100 g sun-dried tomatoes
- 80 g burrata cheese
- 60 g Truffle & Basil Pesto
Preparation of the recipe
1
In a bowl, combine the cream cheese with the Casa Rinaldi Truffle & Basil Pesto until smooth and well blended.
2
Spread the mixture evenly over the Casa Rinaldi Truffle Puff Pastry Sheets (Panfoglie al Tartufo), layering them to create the mille-feuille.
3
Finish with sun-dried tomatoes, pieces of fresh burrata
