Today I leave a delicious puff pastry, although it may not seem so, I really tell you that it is delicious. Fresh from the oven is wonderful, crocanti on the outside and unctuous and tender on the inside. We all liked a lot of those that have to be repeated many times because of how easy and rich it is ..
  • 1 sheet of refrigerated rectangular puff pastry li>
  • 150 gr bacon
  • 8 quail eggs
  • 1 egg
  • 50 gr butter
  • 50 gr flour
  • 500 ml milk
  • 1 pinch of nutmeg
  • Pepper
  • Salt
Melt the butter in a nonstick skillet, add the flour and toast it 1 minute, without mixing. Pour milk into a string and season with nutmeg, salt and pepper. Cook over low heat and stirring, about 8 minutes until you get a béchamel sauce. Remove it from the heat and reserve.

Preheat the oven to 200º.
Extend the puff pastry on the work surface and cut, from one of the longer sides 3 strips about 2 cm wide; Cut one of the strips in half. We lined the plate with a sheet of paper sulfurized (I used the one that brings the puff pastry). Lay the rectangle of puff pastry on top, paint the rectangle all around with beaten egg and place the trimmed strips on top, covering the sides, and brush them again with a little beaten egg.

Press the base several times with the tines of a fork, bake for 5 minutes until golden brown. Remove the puff pastry from the oven and fill with the bechamel. Shell the eggs and spread them over and season them. Add the bacon and bake 10 more minutes at 180º. Serve the cake right away and hot ...