The puff pastry cannoli with onions and asiago are a tasty, flavorful appetizer, a clever recipe that is prepared quickly with ready-made puff pastry. These delightful bundles are also perfect with an aperitif or on the buffet table. Come to the kitchen with me as we prepare the puff pastry cannoli with onions and asiago together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 rolls puff pastry (rectangular)
- 2 Tropea onions (or red onions)
- 7 oz asiago
- 1.75 oz grated parmesan
- 3.5 oz dry ricotta
- 1.5 oz hazelnuts (+ 0.75 oz for topping)
- 2 leaves bay leaves
- 1/2 cup white wine
- 2 egg yolks
- 1.5 oz butter
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Casserole shallow
- 1 Bowl
- 1 Mat reusable baking mat
Steps
Peel the onions and slice them thinly, let them soften in a pan with the butter, bay leaves, and a pinch of salt. Pour in the white wine and let it evaporate. Transfer the onions to a bowl and let them cool well before mixing in the dry ricotta, julienne-cut asiago, grated parmesan, and chopped hazelnuts. Adjust the salt and mix to combine all the ingredients. Unroll the puff pastry and cut each into six rectangles about 4 x 6 inches. Place a generous amount of filling in the center of each rectangle. Roll the pastry over itself, sealing the ends well. Transfer the cannoli onto a baking sheet lined with the reusable baking mat or parchment paper. In a bowl, beat the egg yolks with a tablespoon of water and brush the surface of the cannoli. Sprinkle with the chopped hazelnuts. Bake in a preheated static oven at 375°F and cook for 22-25 minutes or until golden. Let them cool slightly before serving.
Notes
Recipe source: Easy with Taste September 2025
