Savory schiacciatelle are rustic puff pastries with a parmesan crust and a creamy, gooey filling with cold cuts and stracchino cheese. I had two rolls of puff pastry to use up, and I thought about making puff pastry roses, but I wanted to make them even more delicious by dipping them in grated cheese before baking. And what can I say, they turned out spectacular! I called them savory schiacciatelle because they are “flattened” sfogliatelle, they’re super tasty, fragrant, golden and crispy, perfect for an aperitif, a cocktail party, a celebration, or a buffet. They are prepared in 10 minutes with few and simple ingredients and will disappear in no time. They are truly exceptional, you’ll fall in love with them at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz scamorza
- 3.5 oz speck
- 3.5 oz cooked ham
- 3.5 oz stracchino cheese
- 2.6 oz grated parmesan cheese
- 2 rolls puff pastry (rectangular)
- 1 egg
Steps
Savory schiacciatelle are super easy and quick to prepare. First, unroll a sheet of puff pastry and cut it into four vertical parts. Spread some stracchino cheese on each strip, add slices of speck and scamorza, then fold each piece in half and roll it onto itself. Do the same with the second sheet of pastry.
Turn the savory schiacciatelle upside down and dip them in grated parmesan cheese, then place them on a baking tray lined with parchment paper, brush with beaten egg, and bake in a preheated oven at 400°F for 20-25 minutes.
Once ready, flip the savory schiacciatelle onto a cooling rack, remove the parchment paper, and enjoy.
Notes:
Savory schiacciatelle can be kept at room temperature for a few hours or in the fridge for 2-3 days. You can fill them with any ingredients you like, not just cold cuts, but also pre-cooked vegetables for a vegetarian version.
More savory puff pastry recipes HERE
