Delicate, refined, and surprisingly easy to make: the puff pastry roses with Brie, ricotta, speck, and honey are an appetizer that captivates at first glance.
The golden pastry encloses a soft and enveloping cream, enriched by the savory note of speck and the subtle sweetness of honey, drizzled after baking. The result is a harmonious balance of flavors and textures, perfect for a curated aperitif, an elegant brunch, or a festive table.
A scenic but accessible recipe, ready in less than an hour, ideal for those who want to bring something simple yet refined to the table.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, Mother's Day
Ingredients for Making Puff Pastry Roses with Brie, Speck, and Honey
- 1 roll puff pastry (rectangular)
- 4.23 oz brie
- 1.41 oz ricotta
- 2.82 oz speck
- to taste honey
- 1 tablespoon grated parmesan
- black pepper
- 1 egg (or milk for brushing)
Tools for Making Puff Pastry Roses with Brie, Speck, and Honey
- Muffin Tin
- Parchment Paper
- Mixer
- Knife
How to Make Puff Pastry Roses with Brie, Speck, and Honey
Remove the thicker part of the brie rind and cut it into pieces.
Mix it with ricotta, parmesan, and pepper until you achieve a smooth and homogeneous cream. You can blend it in the mixer for a smoother consistency.
Place the cream in the refrigerator for 30 minutes to firm up.
Cut the puff pastry into strips 1.5-2 inches wide.
Spread a thin layer of cream on each strip.
Add the speck to one side of the strip.
Fold one side of the strip inward, then gently roll to form roses.
Place the roses in the muffin mold lined with parchment paper. This step is important to maintain the shape of the roses. Brush the top with beaten egg or a little milk.
Bake in a fan oven at 356-374°F for 18–22 minutes, until they are golden and puffed.
Once out of the oven, add a light drizzle of raw honey and enjoy.
Storage
In the refrigerator for up to 2 days.
Reheat in the oven for 5 minutes to keep the pastry crispy.
Tips
Drain the ricotta well.
Don’t overdo it with honey: add it at the end of cooking for a glossy result.
For a gourmet touch, you can use acacia or millefiori honey.
Variations
Vegetarian version: Brie cream, ricotta, and grilled zucchini + honey.
Brie, ricotta, and very thin apple slices + honey and thyme.
Brie, ricotta, and pears.
Brie, ricotta, and cured ham.
When to Serve
The puff pastry roses with Brie, ricotta, speck, and honey are perfect for:
Elegant aperitifs.
Sunday brunches.
Holiday buffets.
Appetizers for autumn or winter dinners.
Special occasions like Christmas, New Year, Valentine’s Day, Mother’s Day.
Curated tables but without too elaborate preparations.
They pair very well with:
Prosecco or aromatic white wine.
Dry sparkling wines.
Slightly citrusy cocktails.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes. You can assemble the roses and store them raw in the refrigerator for up to 6 hours before baking. Bake them directly from cold for a puffier and crispier pastry.
Can I freeze them?
Yes, but from raw. Place them on a tray, freeze them, and then transfer them to a food bag. Cook them from frozen, adding 3–4 minutes to the baking time.
Does ricotta make the pastry soggy?
Only if it’s too watery. It’s important to drain it well before using to keep the pastry dry and well developed.
Should honey be added before or after baking?
Better after. Added at the end of cooking, it remains fragrant and glossy without over-caramelizing.
Can I make them without speck?
Absolutely yes. The Brie and ricotta cream works perfectly even in a vegetarian version.
Can I use another cheese instead of brie?
You can substitute it with camembert or taleggio for a stronger flavor, while maintaining a creamy consistency.
