Savory puff pastry colomba (pizza-flavored swirls)
An easy, quick and eye-catching recipe for the Easter table
Making a savory colomba has never been this simple and fun. This version with puff pastry rolled into pizza-flavored swirls is one of those clever recipes that saves your starter: few ingredients, no dough to proof and a result that impresses at first glance.
It’s perfect for the Easter table, for Easter Monday lunch, for a buffet or an aperitif with friends. The swirls are prepared in minutes and, once placed in the mold, they become a soft, fragrant and irresistible savory colomba. A crowd-pleasing idea for adults and kids, and you can personalize it with your favorite fillings.
Here are more ideas for your Easter table
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Savory Puff Pastry Colomba
- 2 rolls puff pastry (rectangular)
- 3/4 cup tomato purée (about 7 oz)
- 1/2 cup grated Parmesan (about 1.8 oz)
- 1 1/2 tbsp extra virgin olive oil (about 0.7 oz)
- 1 pinch salt
- 1 pinch garlic powder
- to taste dried oregano
- to taste thyme
Tools
- 1 Colomba mold for 26.5 oz (approx. 1.65 lb)
- 1 Knife
- 1 Teaspoon
Preparation of the Savory Puff Pastry Colomba
Pour the tomato purée into a bowl and season with olive oil, salt, garlic, oregano and thyme. Stir well with a teaspoon. Meanwhile, grate the Parmesan using the large holes of the grater, or the small ones depending on your preference.
Unroll the puff pastry and spread a thin layer of the seasoned sauce we prepared earlier.
Add the grated Parmesan (or another cheese of your choice).
Roll the pastry from the short side to form a compact log.
Repeat all these steps with the other sheet of puff pastry.
With a sharp knife, cut the log into slices about 3/4 inch (2 cm) thick. Repeat with the second log. Arrange the swirls in the colomba mold, leaving a little space between them. During baking they will puff up and join together to create the perfect shape. Bake at 356°F for 35 – 40 minutes, until the pastry is golden and crisp.
🌈 Filling variations for the savory colomba
One of the best things about this recipe is that you can change the filling every time. Just swap the filling to get a new savory colomba each time, perfect to please every taste.Pesto and cheese
Genovese pesto
Scamorza or provola
Chopped pine nuts (optional)
Fresh, fragrant and perfect for lovers of Mediterranean flavors.Grilled vegetables
Grilled zucchini and eggplant
Smoked provola
A drizzle of olive oil and oregano
Colorful and light, ideal also for vegetarians.Speck and brie
Thin slices of speck
Brie or camembert
A grind of black pepper
Rich and enveloping, perfect for a more assertive starter.Spinach and ricotta
Sautéed and well-drained spinach
Ricotta
Parmesan
Nutmeg
A classic combination that always works.💡 Extra tip
To prevent the pastry from becoming soggy, always choose fillings that are very dry or well drained. And if you want an even more dramatic effect, alternate two different fillings in the swirls: the “mosaic” effect is stunning.
TIPS and NOTES
💡 Useful tips
Well-drained mozzarella: if you want to use mozzarella, it’s essential that it is very dry to avoid making the pastry soggy.
Filling variations: you can use pesto, artichoke cream, ricotta and spinach, speck and provola, grilled vegetables.
Make ahead: you can prepare the colomba in advance and warm it a few minutes before serving.
🧊 How to store the savory puff pastry colomba
The savory puff pastry colomba keeps very well, but — like all puff pastry preparations — it is best enjoyed within the first hours after baking, when it is still crisp.
🕒 At room temperature
Keep it for up to 8 hours under a cake dome or covered with plastic wrap.
Ideal if you prepare it in the morning for lunch or in the afternoon for dinner.
❄️ In the refrigerator
Keep for 1-2 days well wrapped in plastic wrap or in an airtight container.
Before serving, warm it a few minutes in the oven at 302°F to restore the pastry’s crispness.
🧊 Can it be frozen?
Yes, but with some precautions:
Freeze it already baked, once completely cold.
Wrap it well in plastic wrap + aluminum foil.
It keeps for up to 1 month.
Thaw in the fridge and then reheat in the oven to bring back the crispness of the pastry.
