Fosforitos Recipe

Preheat and prepare pastry

Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper. Lightly flour your work surface with the all-purpose flour.

Roll and cut

Unfold a thawed puff pastry sheet and lightly roll to smooth seams (do not overwork). Using a 3-inch round cutter or a sharp knife, cut out approximately 12–16 rounds total from both sheets (yield depends on sheet size). Re-roll scraps and cut additional rounds as needed.

Egg wash & dock

Whisk the egg with 1 tsp water to make an egg wash. Lightly brush the outer rim of each round (this helps sealing later). Use a fork to very gently dock the center of each round to avoid excessive puffing in the middle, leaving a raised rim.

Blind-bake the shells

Place rounds on prepared baking sheets. Bake in the preheated oven for 10–12 minutes, rotating pans halfway, until golden and puffed. Remove from oven and let cool on a wire rack. If centers puffed too much, press gently with a spatula while warm to create a shallow cavity for filling.

Prepare meringue

Reduce oven to 150°C (300°F). In a clean, grease-free mixing bowl, combine egg whites and cream of tartar. Using an electric mixer, beat at medium speed until foamy. Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase speed to high and beat until glossy stiff peaks form (about 3–5 minutes). Beat in powdered sugar and vanilla extract for texture and flavor; mix just until incorporated.

Coat shells

Line a baking sheet with parchment. Spoon or pipe about 1–1.5 teaspoons of meringue onto the center of each cooled puff pastry shell and spread gently over the top and slightly over the rim to create a crunchy cap. The meringue should cover the top but not fill the cavity intended for ham and cheese.

Bake meringue topping

Bake the meringue-topped shells at 150°C (300°F) for 20–25 minutes until the meringue is dry, slightly golden and crisp to the touch. For extra crunch, you may switch the oven to the lowest broil for 30–60 seconds while watching closely to avoid burning. Remove and cool completely on a rack — the meringue will harden as it cools.

Prepare filling

While shells cool, thinly chop or tear ham into small pieces that will fit inside the pastry cavities. Cut the cheese into small squares or thin slices that can be folded to fit. In a small bowl, combine mayonnaise with chopped parsley and freshly ground black pepper; taste and adjust seasoning. If you prefer a tangier mayo, fold in 1 teaspoon lemon juice or a dash of Dijon mustard.

Assemble fosforitos

Spoon about 1 teaspoon of the mayonnaise mixture into the cavity of each cooled pastry shell. Add a layer of ham (about 10–15 g per shell, depending on size), then a piece of cheese (enough to fit comfortably without overflowing). If you like the cheese melted, place assembled shells on a baking sheet and briefly warm in a 160°C (325°F) oven for 3–4 minutes until cheese softens (do not leave long or meringue may soften).

Finish and serve

Let any warmed shells rest 1–2 minutes. Serve at room temperature or slightly warm. Fosforitos are best eaten the same day to keep the meringue crunchy. Leftovers: store unfilled shells separately in an airtight container for up to 2 days; assembled fosforitos keep about 6–8 hours refrigerated (meringue will soften).