The pizza cone made with puff pastry and filled with savory ingredients is easy to make and fun.
You only need a bit of practice to make the puff pastry pizza cones, but once you get the hang of it you can let your creativity run wild since you can use your preferred ingredients for the filling. You can find cone molds for sale everywhere in the sizes you prefer. I used the ones that are also used for desserts.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 oz Puff pastry (1 package)
- 5 oz Mozzarella
- 5 oz Cooked ham
- 2/3 cup Canned peeled tomatoes
- to taste Extra virgin olive oil
- to taste Oregano
- to taste Basil
- 1 tbsp Flour
- 1 Egg
Tools
- Mold cone
Preparation
Prepare a sauce by cooking together in a pot the blended peeled tomatoes with extra virgin olive oil, seasoned with a little oregano and a few basil leaves. Cook for ten minutes.
Thicken the sauce by stirring in the sifted flour, stirring constantly to avoid lumps. Let cool.
Preheat the oven to 482°F. Meanwhile, roll out the puff pastry and cut it in half lengthwise. Then divide it into triangles.
Line the aluminum cone molds with parchment paper (this helps prevent sticking) and wrap the puff pastry around the mold starting from the tip of the cone. Brush the pastry-covered cones with beaten egg.
Place them on a baking pan lined with parchment paper and bake for about 12–15 minutes. Position the baking tray in the center of the oven.
Remove from the oven and let the pizza cones cool. Cut the mozzarella into cubes and the cooked ham into pieces.
Carefully remove the puff pastry pizza cones from the molds and fill them with the mozzarella pieces, ham, and the thick flavorful sauce. Return the filled cones to the still-hot oven for another three minutes to melt the mozzarella.
Serve not too hot — they are also excellent eaten cold, as an appetizer or to add to a buffet table for occasions.
puff pastry pizza cones filled with savory fillings
Tip for the recipe: Roll the puff pastry down to about 3/8 inch below the rim of the aluminum cones — this also helps to remove them more easily after baking. Puff pastry pizza cones are best eaten warm but not piping hot. You can also use classic pizza dough as the base; the shape will change but certainly not the substance. Finally, a fun idea to vary and present pizza. Also take a peek on Pinterest at The cook who reuses
