The puff pastry swirls with mushrooms, ham, and provola are super easy to make and so tasty! Beautiful to present, they almost look like roses and are really delightful!
They are perfect for any occasion and can be customized based on our tastes and needs. I like to prepare them when I have little time (or zero desire!!) to cook and bring them to the table as a main dish to accompany a nice salad.
For example, I tried them with zucchini and cheese, with sausage, potatoes, and stracchino, or with spinach, stracchino, and sausage… a big hit!
But we can also serve the puff pastry swirls as an appetizer so every guest can enjoy them comfortably without getting dirty, thanks to the muffin cases.
If you have a buffet planned, the puff pastry roses are the right choice to make a good impression with zero effort!
Great to enjoy while still warm and cheesy but also cold, and if you like, you can reheat them for just a few seconds in the microwave.
If you don’t like mushrooms or other used ingredients, read until the end; you’ll find possible variations and a little gift for you ❤️
By the way, did you know that we can also prepare delicious puff pastry swirls in a sweet version?! I tried them with apples and cinnamon, fragrant and delicious!
But now let’s see together how to prepare the puff pastry swirls filled with ham, provola, and mushrooms!
If you also often use puff pastry, don’t miss this rich and tasty collection of Appetizers with puff pastry for holidays and occasions.
Other tasty recipes that might interest you:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 9 swirls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls puff pastry (rectangular or round, as preferred)
- 180 g mushrooms (fresh or canned sautéed)
- 140 g cooked ham (sliced)
- 200 g smoked provola (or other cheese of choice)
- 2 tbsp olive oil (for cooking the mushrooms in the pan)
- 1 clove garlic (only if you like)
- to taste salt
- to taste chopped parsley
Tools
- Baking Tray
- Muffin Cases
- Knife
- Parchment Paper
Steps
These puff pastry swirls can be prepared in a flash version or by taking a few more minutes.
The difference lies in the type of mushrooms you want to use, fresh to be cooked in a pan. Or already cooked and sautéed, found in cans.
Surely fresh ones are better, but if you have little time, already ready sautéed ones will be fine too.
If you choose to use the latter, I recommend first putting them in a sieve to drain the preservation oil.
If you have chosen fresh mushrooms, you will need to clean them thoroughly and slice them.
You can use mixed mushrooms, only porcini, or only champignons.
Then they should be cooked in a pan with a bit of olive oil, a clove of garlic, and fresh parsley.
Once cooked, also drain these from the excess oil.
Once the mushrooms are ready, let’s move on to the actual preparation of the puff pastry swirls.
Take the two rolls of rectangular puff pastry and spread them out on a work surface.
Cover the first pastry with a layer of cooked ham slices (roasted cooked ham is also great).
Arrange all the mushrooms on top, using a spatula to spread them well over the entire surface.
Finally, complete the third layer with the smoked provola slices.
The beauty of this recipe is that we can customize it as I already mentioned in the introduction.
If you don’t like smoked provola or other ingredients, read at the end of the article for possible substitutions you can make.
At this point, take the second roll of puff pastry and lay it over the top to cover everything.
With a sharp knife, trim the edges, removing excess pastry if necessary.
Now comes the most fun part! We have to form the swirls, and you’ll see how easy it is!
With the knife, make 9 vertical strips (or more if you prefer smaller swirls like the ones in the photo).
Roll each strip onto itself until it forms a swirl, looking like a beautiful rose!
Place the puff pastry swirl inside a muffin paper case.
This step is not essential, but if you want, you can also place them directly on a baking sheet lined with parchment paper.
However, here’s my advice for obtaining perfect and beautiful swirls like mine!
To ensure they don’t lose their shape during baking and remain as you see them, muffin cases are essential.
Paper, aluminum, or silicone cases, any container that can prevent the swirls from deforming during baking will do.
Continue rolling all the puff pastry strips without worrying if some ingredients come out from the sides of the strips, it’s normal.
In that case, once you’ve formed the swirl and put it in the muffin case, you can tuck the escaped ingredients between the folds of the puff pastry 😉
Once finished, place the muffin cases on a tray and into a preheated static oven at 340°F for about 25-30 minutes.
If you only have a convection mode, that’s fine too, but I recommend frequently checking the faster cooking.
To prevent the surface from darkening too much in the convection oven, cover the swirls with a sheet of parchment paper for the first 10 minutes and then remove it.
Once ready, let them cool slightly (just to avoid burning yourself!) and then finally bring them to the table!
It will be a feast for the eyes and the palate to taste these puff pastry swirls!
I hope you enjoyed this recipe! Let me know in the comments if you try it! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How can I substitute mushrooms?
We can prepare puff pastry swirls using ingredients we like most. Those who don’t like mushrooms can use other types of vegetables like zucchini, spinach, peppers, broccoli, rapini, chicory, artichokes, etc. Of course, all these types of vegetables must be cleaned, washed, and pre-cooked in a pan with oil, salt, and herbs to taste.
For a vegetarian version, what to use?
Puff pastry swirls are also suitable for vegetarians. Just fill them with the vegetables we like most and cheese of choice. Or just with a mix of vegetables sautéed in a pan or just with tomato sauce, Taggiasca olives, and oregano, pizza flavor!
Instead of provola, what kind of cheese can I use?
Any cheese you like can be chosen for filling your swirls, except one which I suggest (but do not oblige!) not to choose: mozzarella! As it releases liquids during baking, you might risk that swirls aren’t well cooked inside. At most, we prefer pizza mozzarella which is drier. Other types of cheese I’ve used in other versions certainly include stracchino, which works great, but also gorgonzola. Or melting cheeses like emmental, fontina, galbanino, provolone, slices, etc.
How to store leftover swirls?
You can put them in food bags and store them in the fridge for a couple of days. Of course, before serving them, reheat them for a few seconds in the microwave or for a few minutes in the oven.
Can I freeze puff pastry swirls before or after baking?
Yes, of course! We can freeze puff pastry swirls either before or after baking.
In the case of freezing before baking, I recommend not using mozzarella but another cheese, so during the thawing phase, you don’t risk “soaking” the pastry. Once all the swirls are formed, place them in food bags and put them in the freezer.
When you want to serve them, you should thaw them first at room temperature (about 30 minutes) and then bake them as described above.
If you want to freeze them after baking, this step can be done only if ALL the ingredients used were fresh and NOT ALREADY FROZEN. Therefore, once cooked, they should first be completely cooled and then frozen. Subsequently, thaw at room temperature and reheat in the microwave for a few seconds or a few minutes in the oven.
