Black Pepper Soppressata Swiss Braid

Rather than a recipe, I decided to share with you a step-by-step photo tutorial of this savory puff pastry delight: 

Black Pepper Soppressata Swiss Braid

Basically, it’s all sorts of amazingness:
Puff pastry
Black Pepper Boursin Cheese
Soppressata
Swiss Cheese
Egg Wash
Fresh Thyme

And, just in case you were wondering:

Soppressata is an Italian dry salami. 

 

Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami, made in Tuscany and Liguria. It is part of southern Italian cultural heritage, much more than in the north, that locals (especially in the smaller rural towns) will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste. Soppressata is sometimes prepared using ham.