I saw the recipe for puff pastry dove stuffed with cheese cream and small pink peppercorns in a cooking magazine Cucinare bene and decided immediately to replicate it in my kitchen because it seemed like a cute idea, and all in all not too difficult!
I rummaged to find a simple image that I created with a serrated pasta wheel and quickly baked in the oven.
The preparation of the Easter puff pastry dove can also be made in a sweet version by filling it with custard, diplomatic cream, creams with added chocolate chips and much more!
HOW TO VARY THE FILLING OF THE SAVORY PUFF PASTRY DOVE?
For this Easter appetizer, we can get creative in many ways, such as:
• using robiola with mascarpone or creamy spreadable cheese;
• adding creamy cheese where I’ve added, for example, chopped basil, smoked salmon, grated Grana, dried tomato pieces, and much more!
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
ALWAYS ON THE EASTER RECIPES THEME HERE ARE OTHER PROPOSALS JUST BELOW:
- Difficulty: Medium
- Cost: Medium
- Rest time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 packages puff pastry
- 2 tablespoons pink peppercorns
- 21.16 oz spreadable cheese
- 150 mascarpone (for me mascarpone with gorgonzola)
- as needed green olives (stuffed or not as you prefer)
- 2 pinches salt
- 1 pinch pepper
Tools
- Wheels
- Piping Bags
- Electric Whisks
- Spatulas
FOR THE PREPARATION OF THE PUFF PASTRY DOVE RECIPE
puff pastry and after about ten minutes when the dough has relaxed, I trace two dove shapes, leaving them on the parchment paper provided with the package.
DOVE TEMPLATE TAKEN FROM THE SITE → →https://www.lavoretticreativi.com/sagome-pasqua-colomba-cestino-uovo/
Honestly, I didn’t want to brush it with egg yolk and after poking it here and there so it wouldn’t rise too much (but as you can see it is lopsided and I didn’t succeed) I baked the two doves with some rabbit infiltrators, haha!
They baked for about 15/20 minutes in a preheated oven at 374°F but please check with your home oven the degree of baking!
In the meantime, I put the cheeses in a bowl and with the electric whisks, I mix everything creating a creamy mixture that I season with salt and pepper.
I cool down the two puff pastry dove parts then putting the cheese mix in the piping bag with a small star nozzle, I cover the first dove adding some pink or false peppercorns.
I slice some green olives and add them randomly to the cheese cream.
I cover with the second dove and spread the remaining cheese cream in a very thin layer, adding some more pink peppercorns.
I try to make the eyes and beak of the dove: mine turned out more pigeon than dove…
And voilà, the puff pastry dove stuffed with cheese cream is finished and we can serve it and taste it with our guests!
Bon appetit! Annalisa
I remind you that at the top where you see the blog menu you find a magnifying glass 🔎 that will allow you, by entering an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope you will read recipes to your liking among these!
Annalisa says…
As always, if the puff pastry is stuffed with creams, it absorbs the moisture and becomes soggy…
So it would be preferable to make the two shapes even the day before the lunch and proceed with the assembly of the stuffed savory puff pastry dove just before serving it at the table!
