Prosciutto napoleon is a quick, delicious, and spectacular puff pastry appetizer, beautiful to look at and delicious to eat. With the arrival of the Christmas holidays, there’s a desire to prepare tasty and appetizing recipes for family, friends, and relatives, and I must say that this one is so simple and good that it absolutely cannot be missing from your Christmas tables! Crisp and with a creamy filling, the prosciutto napoleon will win everyone over. I used Citterio Original Sofficette, soft and tasty slices of preservative-free prosciutto, which made this savory pie truly special. You absolutely must prepare it for Christmas or New Year’s, and you’ll make a great impression!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 21.2 oz cream cheese
- 6.3 oz Prosciutto Sofficette, Citterio Originals
- 1 roll puff pastry (rectangular)
- 1 sprig rosemary
- 2.1 oz Prosciutto Sofficette, Citterio Originals
- as needed walnut kernels
- as needed rosemary
Steps
The napoleon with Citterio Original Prosciutto Sofficette is very simple and quick to make; first, unroll the puff pastry, pierce it with a fork, and cut it into 3 equal parts vertically (use a ruler to measure and divide by 3 to be precise).
Bake the pastry in a preheated oven at 392°F for about 15 minutes. There will be no need to separate the strips; place the cut pastry directly in the oven with its parchment paper underneath.
Meanwhile, prepare the filling: put the cream cheese, slices of Citterio Prosciutto Sofficette, a few needles of rosemary, black pepper in a food processor, and blend everything. You should get a homogeneous cream, transfer it to a piping bag with a star nozzle.
As soon as the pastry is cooked, take it out of the oven and let it cool.
Take a strip of pastry and fill it with the prosciutto cream, making little mounds of cream. Cover with the second pastry strip, make another layer of cream mounds, cover with the last pastry, and spread the remaining cream on top.
Decorate the prosciutto napoleon with Citterio Prosciutto Sofficette as you like. I added slices of prosciutto, some walnut kernels, and rosemary.
