Puff pastry filled with escarole Christmas recipe quick and easy

Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this pastry crown is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.


  • 1 round pastry
  • 700 gr of escarole leaves
  • 150 gr of black olive spreadable cheese
  • 1 tablespoon of salted capers
  • 6 black olives from Gaeta
  • 3 tablespoons of extra virgin olive oil
  • sesame and / or poppy seeds
  • 5 sprigs of rosemary
Most important steps

    Watch the video of the puff pastry filled with escarole


    How to make the puff pastry filled with escarole

    We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We leave to cook for 10-15 minutes and drain.

    Puff pastry stuffed with escarole In a pan pour 3 tablespoons of oil, 1 clove of garlic (optional, to be removed after a few moments), and a spoonful of previously washed capers to remove excess salt. We pour the escarole and finish cooking in a pan for 8-10 minutes. One minute from the end of cooking, add the pitted black olives.

    Puff pastry stuffed with escarole

    Put the endive in a colander, to eliminate the excess water and let it cool. Cut the round pastry into 8 wedges

    Puff pastry stuffed with escarole

    we form a star. We overlap the bases of the wedges one on the other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

    Puff pastry stuffed with escarole

    add the drained escarole and close the tips inwards.

    Puff pastry stuffed with escarole

    We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

    Puff pastry stuffed with escarole

    We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

    WINE PAIRING: Fiano di Avellino

    In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

    Puff pastry stuffed with escarole

    Puff pastry stuffed with escarole

    Enjoy your meal!


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