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Puff pastry rounds filled with béchamel, mozzarella, and tomato are Lecce's signature snack. This protein-rich mediterranean pastry is a family favorite throughout Salento.
Preheat your oven to 400°F (200°C). Set out a baking sheet lined with parchment paper.
Prepare the béchamel: In a saucepan, melt the butter over medium-low heat, add flour, and whisk constantly for 1 minute until foamy but not colored. Gradually pour in the milk while whisking, raise the heat to medium, and simmer until thickened—about 3–4 minutes. Season with salt, black pepper, and a pinch of nutmeg. Remove from heat and let cool slightly.
Cut the puff pastry sheets into 12 equal 3-inch rounds. Place 6 rounds spaced apart on the prepared baking sheet as bottoms.
On each bottom round, spoon 1 tbsp béchamel, 1 tbsp tomato sauce, and add a layer of chopped mozzarella. Leave ¼-inch border around the edges.
Brush egg wash (beaten egg and a splash of milk) along the borders. Cover each with another pastry round, pressing edges to seal, then crimp with a fork for extra security.
Brush the tops with more egg wash to ensure golden color. Bake in the center of the oven for 20–22 minutes until puffed and deeply golden.
Cool for 5 minutes before serving for best texture and to prevent burns from hot filling.
