COPPER🇲🇨 Monaco
Barbajuan recipe
Delicious stuffed pastries that capture Monegasque flavor!
Ingredients
- 200 g spinach
- 250 g ricotta cheese
- 50 g parmesan cheese
- 500 g puff pastry
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
How to make Barbajuan
- Preheat your oven to 200°C (400°F).
- In a skillet, add 1 tablespoon of olive oil and heat over medium heat.
- Sauté 200 g of spinach until wilted, about 4-5 minutes, then remove from heat to cool.
- In a mixing bowl, combine 50 g of ricotta cheese and 50 g of grated parmesan cheese.
- Add the cooled sautéed spinach to the bowl and mix well.
- Season the mixture with salt and black pepper to taste and combine thoroughly.
- On a floured surface, roll out 500 g of puff pastry to about 3 mm thick.
- Cut the pastry into squares, each measuring 10 cm on each side.
- Place about 1 tablespoon of the filling in the center of each square, folding over to seal the edges tightly.
- Brush the tops of the pastries with 1 beaten egg using a pastry brush.
- Arrange them on a baking tray lined with parchment paper and bake for 25 minutes until golden brown.
- Remove from the oven and let cool for a couple of minutes before serving.
What is Barbajuan?
Barbajuan is a traditional dish from Monaco, baked in the oven, and takes about 90 minutes from start to finish. It is built around puff pastry, ricotta cheese and spinach. The recipe below uses 8 ingredients and is written out step by step.
How long does Barbajuan take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on puff pastry. The method runs to 12 steps, the longest being 25 minutes.
Any tips for making Barbajuan?
Ensure the filling is not too wet to prevent soggy pastries.
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