The cheese and eggplant stuffed puff pastry is scenic, easy, and quick, baking in the oven in just 15 minutes, perfect for an appetizer, buffet dinner, or simply to take to the beach or a picnic.
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Follow my recipe with step-by-step photos to make a really delicious eggplant stuffed puff pastry with very little.
I made a vegetarian version, but if you like, you can enrich it by adding some thinly sliced cooked ham between the cheeses, and you’ll see what a treat.
Let’s find out after the photo how to make this stuffed puff pastry!!
As you know, puff pastry can be made at home, or you can use the ready-made one available at the supermarket.
Alright, let’s prepare this quick dish after the photo!!
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 3 people
- Seasonality: Spring, Summer
Ingredients for the Cheese and Eggplant Stuffed Puff Pastry
- 1 roll puff pastry (or shortcrust pastry)
- 1 black oval eggplant
- 1 plum tomato
- 1.8 oz stracchino cheese
- 1.8 oz cow's milk cheese
- 1 egg (for brushing)
- 2 pinches salt
- 1 tsp poppy seeds
Tools
- 1 Baking Tray
Preparation of Cheese and Eggplant Stuffed Puff Pastry
Preparing the cheese and eggplant stuffed puff pastry is very simple. First, trim and slice the eggplant.
Grill it on a grill pan or electric griddle for a few minutes on each side and set aside.
Unroll the puff pastry or shortcrust pastry, leaving it on its parchment paper, and make cross cuts as shown in the photo, without reaching the edges.
Place the grilled eggplant slices to cover the entire circle, overlapping some.
Cut the tomato into slices and then into cubes, removing the seeds, and salt it.
Cut the cow’s milk cheese and distribute it over the eggplants along with the stracchino cheese in small piles.
Evenly distribute the tomato pieces.
Gently lift one segment at a time and position it to close the crown.
Brush the cheese and eggplant stuffed puff pastry with the slightly beaten egg.
Sprinkle with poppy seeds, preheat the oven to 392°F.
Bake and cook for 15 minutes or until golden on the surface.
Remove from the oven, let it rest for 5 minutes, and serve, perhaps accompanied by a cream made of spreadable cheese, salt, pepper, and plenty of parsley, and..
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ENJOY YOUR MEAL
How to store the puff pastry crown with eggplants
You can store it in the refrigerator in an airtight container for 2 days.
If you want, you can freeze it for 3 months.
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