PHYLLO DOVE, a tasty, easy and quick appetizer for Easter and Easter Monday, an idea to make in minutes with cooked ham and provola.
If you need an appetizer that is really quick to prepare and bakes in very little time, you should make the phyllo dough dove. It is truly tasty, crunchy and light, perfect for Easter or Easter Monday.
I didn’t want to use the usual puff pastry, so I opted for phyllo dough to make this savory dove—and it was a great choice. I really spent only a few minutes to prepare and bake it.
The phyllo dough dove is the tasty idea you were looking for for the next Easter and, of course, you can fill it in many ways; it’s also great with vegetables for vegetarians or vegans.
Join me in the kitchen today for the phyllo dough dove.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 phyllo pastry
- 5.3 oz cooked ham
- 7.1 oz buffalo mozzarella
Tools
- 1 Stampo For 10.6 oz dove mold
Steps
Use 4 sheets of phyllo pastry, brush them with very little water and lay them one on top of the other on the work surface.
For a 10.6 oz mold, cut the phyllo into 7 strips and fill with ham and pieces of mozzarella.
Fold a little pastry over the filling to prevent leaks and roll up.
Place the little rolls in the mold, brush with a mixture of water and oil and bake in a hot oven at 338°F for 5-7 minutes or use the air fryer for 5 minutes.
Enjoy your meal
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ARTISTIC IDEA IN THE KITCHEN
SAVORY PHYLLO DOVE quick appetizer
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FAQ (Questions and Answers) SAVORY PHYLLO DOVE quick appetizer
Can I prepare the phyllo dove in advance?
Yes, you can prepare it the evening before and bake it the next day, but it is best if made a few hours before; otherwise the pastry will soften or break.
Is it possible to use puff pastry?
Certainly! If you prefer, you can use puff pastry.
How can I fill the savory dove?
You can fill it with mortadella, salami, provola, or with zucchini, peppers, eggplants; of course the vegetables should be cooked first and placed cold on the pastry to avoid breaking it.
