Savory puff pastry mini-cannoli are delicious stuffed bites perfect as an appetizer and ideal to serve with a glass of prosecco. I called them “millegusti” (many flavors) because the fillings can be endless. I used some ready-made bases I had in the fridge, like cooked spinach and sautéed mushrooms, but they can also be filled with cured meats and cheeses. With a roll of puff pastry, in just a few minutes, I made 4 different flavors, simple, tasty, and delicious.
After the mini savory croissants I published yesterday, I wanted to offer you another variant, still in mini format, so you can enjoy them in one bite without making a mess.
The recipe is very simple, they are prepared in a moment, you just need to cut a rectangular sheet into many small squares and fill them with cured meats, cheeses, or vegetable-based fillings and close them by forming a mini-cannoli, in a few minutes you will have a delicious appetizer ready to serve.
Also try other holiday appetizers:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 24Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 257.15 (Kcal)
- Carbohydrates 17.81 (g) of which sugars 0.66 (g)
- Proteins 6.71 (g)
- Fat 17.89 (g) of which saturated 3.10 (g)of which unsaturated 12.66 (g)
- Fibers 1.37 (g)
- Sodium 293.09 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 2 tbsp milk (or a beaten egg)
- 2 tbsp sesame seeds
- 3 slices speck
- 6 tsp tomato sauce
- 1 pinch salt
- 1 pinch oregano
- 1 slice mozzarella for pizza (cut into sticks)
- 1.4 oz mushrooms (sautéed)
- 1.4 oz spinach, cooked, boiled
- 1 oz ricotta
- 0.5 oz grated Parmesan cheese
- to taste salt
- to taste pepper
Tools
- 1 Baking sheet
- 1 Pizza cutter
- 1 Cutting board
- 3 Small bowls
- 1 Knife
Procedure
For the mushroom cannoli
Prepare the sautéed mushrooms following my recipe (you can find it HERE) then chop them coarsely.
For the speck cannoli
Cut the three slices of speck in half and create 6 rolls.
For the pizza cannoli
Cut the mozzarella into sticks
In a small bowl, combine the tomato sauce, parsley, and salt and mix well. If you like, you can also add a drizzle of olive oil.
For the spinach cannoli
Chop the boiled and well-drained spinach coarsely, add the ricotta, Parmesan, salt, and a pinch of pepper.
Leave the puff pastry at room temperature for 10 minutes so you can open it without breaking it.
Unroll the puff pastry and cut 24 squares with the pizza cutter.
Fill 6 with speck, 6 with a teaspoon of tomato sauce and a mozzarella stick, 6 with a teaspoon of sautéed mushrooms, and 6 with a teaspoon of spinach filling.
Place the filling diagonally so you can close the cannoli without problems.
Place one flap over the filling, moisten it with a little milk, and overlap the other flap, pressing well. This way you will have a well-sealed cannoli that won’t open during baking.
Place them on the baking sheet, brush them with a little milk, and sprinkle sesame seeds on top.
Bake the cannoli in a preheated static oven at 392°F (200°C) for 15 minutes. Be careful with the baking, as they might darken quickly in the last few minutes.
Savory puff pastry mini-cannoli are ready, take them out of the oven, let them cool, transfer them to a tray, and serve.
Tips
Storage
The savory puff pastry mini-cannoli will remain crispy for 1 day, then the puff pastry will become less crunchy. I recommend preparing them shortly before serving.
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