PUFF PASTRY COLOMBA WITH HAM AND ZUCCHINI, an easy and quick Easter appetizer, ready in minutes, a tasty idea with few ingredients.

Simple and quick, the puff pastry colomba with ham and zucchini is prepared in minutes with only 3 simple ingredients you usually have in the fridge, perfect for Easter.

The recipe for the puff pastry colomba with ham and zucchini, the ideal appetizer for celebrations, is filled in minutes and baked; a simple, delicious idea that everyone, adults and children, will enjoy.

Obviously if you don’t like puff pastry you can always use shortcrust pastry (pâte brisée) or pizza dough, homemade or store-bought.

A simple idea — if you don’t want to use puff pastry you can make a savory pie dough like this HERE and in any case you can fill it as you prefer or with what you have in the fridge; excellent with speck, mortadella, peppers, broccoli rabe and sausages.

Follow me in the kitchen today — it’s the puff pastry colomba with ham and zucchini!

Difficulty: Very easy
Cost: Very affordable
Preparation time: 15 Minutes
Portions: about 20
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 puff pastry sheets
7 oz cooked ham
1 medium zucchini
7 oz mozzarella (fiordilatte)

Steps

Take the puff pastry out of the fridge 10 minutes before using it; the rectangular sheet is better, I had a round one.
Fill the pastry with pieces of speck, fiordilatte (mozzarella) and grated zucchini, then roll it up.
Cut it into pieces about 2 in high and arrange them in the pan. Mine is small — 300 grams (about 10.6 oz), roughly half the recipe.
Brush with oil, bake in a preheated oven at 356°F for about 20–25 minutes; be careful not to burn the top, and if necessary cover with aluminum foil.
Bon appétit
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Can I fill the puff pastry colomba with other ingredients? Yes, you can fill it with any other cured meats, cheeses and vegetables.

Can I use a base other than puff pastry? Yes, you can use shortcrust pastry (pâte brisée) or brioche dough; of course with brioche dough the preparation times will change.