The quick savory sfogliatelle are a delightful appetizer, crispy on the outside with a soft and enticing filling. The preparation is simple because you use ready-made puff pastry (but if you have time and desire, you can try making it at home). The filling? I chose asiago, speck, and potatoes, as I had previously done in this savory pie because I find it a truly delicious combination (I only replaced the emmenthal with asiago because that’s what I had at home), but you can fill them as you like. The shape? I followed the procedure of my sweet ricotta sfogliatelle. On the buffet table, with an aperitif, at the table with appetizers, the quick savory sfogliatelle will make a great impression!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 sfogliatelle
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls rectangular puff pastry
- 9 oz potatoes
- 3.5 oz asiago (or provola)
- 2.8 oz speck
- 2.5 oz soft butter
- 1 egg + a little milk (for brushing)
Tools
- 1 Pot for boiling potatoes
- 1 Kenwood Potato Masher
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Tray
- 1 Reusable Baking Mat
Steps
Boil the potatoes as indicated HERE. When ready, transfer them to a bowl and mash. I use the masher attachment on my immersion blender, but a manual masher is fine too. In a pan, without adding any seasoning, brown the speck, then add it to the potatoes. Let everything cool. Then cut the asiago into cubes and mix it into the filling.
Unroll the two sheets of puff pastry and cut them in half. Brush each sheet with the soft butter and then stack them, rolling them tightly. Wrap the obtained roll in plastic wrap or parchment paper and place it in the refrigerator for three hours or in the freezer for thirty minutes.
After the resting time, cut the pastry roll into slices about half an inch thick. From each slice, create a shell by gently pressing with your fingers from the center outward. Fill the sfogliatelle with the chosen filling and close the edges well so that the filling does not leak during cooking. Place the sfogliatelle on a baking tray lined with parchment paper or the appropriate reusable mats and brush them with a beaten egg mixed with a little milk.
Bake at 356°F for about twenty minutes.
Notes
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