The CATANESE ONION PUFFS are a typical street food from Catania, much loved and commonly sold in the city’s bars, bakeries and rotisseries. Despite the name, they are not just onions, but a savory pastry made from puff pastry, filled with stewed onion, tomato passata, cooked ham and mozzarella.
Golden and crisp on the outside and incredibly soft and flavorful inside, the Catanese onion puffs are a celebration of indulgence. Each bite releases the sweet, caramelized flavor of the onion, perfectly balanced with the saltiness of the ham and the creaminess of the melted cheese.
Wrapped in a thin, flaky pastry, they’re perfect for a quick lunch break, a snack or a savory treat full of character.
In short, a true Sicilian comfort food that tells the story of simple yet flavorful cooking.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 5 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 14 oz (about 2 2/3 cups chopped) white onions
- 3/4 cup tomato passata
- 6 slices cooked ham
- 1 mozzarella (or smoked scamorza)
- to taste extra virgin olive oil
- to taste salt
- 1/2 teaspoon sugar
- to taste black pepper
- 1 egg yolk
- 2 tablespoons milk
Tools
- 1 Frying pan
- 1 Baking tray
- 1 Small bowl
- 1 Brush
- Parchment paper
- Toothpick
Steps
Thinly slice the onions and sweat them in a pan with olive oil over low heat for about 15 minutes, until they become soft and translucent.
Add crushed peeled tomatoes (or the passata), salt, sugar, pepper and cook over low heat for another 20 minutes, until the sauce reduces. Let cool.
Unroll the puff pastry and cut it into squares (about 4 3/4 x 4 3/4 inches).
On each rectangle place one slice of cooked ham, one slice of mozzarella and a spoonful of the stewed onions.
Fold the edges to form a closed pouch.
Seal the edges well with a toothpick to prevent them from opening during baking, and brush the surface with the egg yolk beaten with a splash of milk.Arrange the Catanese onion puffs on a tray lined with parchment paper and bake in a static oven preheated to 392°F for 20–25 minutes, until they are well golden and puffed.
Remove from the oven and let them cool slightly before enjoying.
You can prepare them in advance and reheat them in the oven for 5 minutes.
Storage
At room temperature (only for a few hours)
If freshly baked, they can be kept out of the fridge for a maximum of 4–6 hours, covered with a clean cloth.
Beyond this time, refrigeration is recommended for food safety.
In the refrigerator
Once cooled, store the onion puffs in an airtight container or wrapped in cling film for 2–3 days.
Before eating, reheat them in the oven at 338–356°F for about 8–10 minutes to restore their external crispness.
In the freezer
The puffs can also be frozen after cooking, wrapped well (preferably individually) and kept in food bags.
Duration: up to 2 months.
Reheat directly from frozen in a preheated oven at 356°F for about 15–20 minutes.
