Puff Pastry and Adamas Imperial Beluga
03 June 2026Ingredients for 3 people:
A roll of puff pastry
Full-fat Greek yoghurt
1 tablespoon of cream
Parsley, to taste
Lemon juice
Adamas Imperial Beluga
Beluga is synonymous with the finest variety of caviar, and also the most precious. In addition to its rarity and organoleptic qualities, Beluga caviar must be aged for over twenty years: this is the time generally required for sturgeon to reach maturity. We serve it with an accompaniment that brings out its best: a crisp sfogliatella with a touch of crème fraîche to balance its intense flavour. So here is the puff pastry: whether patiently made from scratch or bought in sheets, it should be cut into small rectangles and baked for 30–35 minutes at 180°C until golden brown. Prepare a mixture with Greek yoghurt, a tablespoon of cream, finely chopped curly parsley and a few drops of lemon juice. Mix well and transfer to a piping bag. Pipe a few small swirls onto the sfogliatelle to hold the Beluga in small portions.
Recipe by Stefano Caffarri
