Savory Puff Pastry with Mushrooms and Cheese - Recipe for Easter

"Easter aperitif what could we invent this" year? "
As long as the cannelloni and risotto are cooked, guests should be entertained with something delicious, to eat standing up or directly at the table! What better than filled puff pastry? To remain the Easter theme, I thought of preparing some dove-shaped puff pastry stuffed with mushrooms, which we will serve with a cheese sauce!

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Identity Card of the Recipe

  • 234 KCal Calories per serving
  • Ingrediants

    for 18-20 doves

    • 275 g of puff pastry
    • Q.b. of pepper
    • Q.b of salt
    • 50 g of Fontina cheese
    • 30 g of grated Parmesan cheese
    • 20 g of cornstarch
    • 300 ml of milk
    • 100 g of fresh ricotta
    • Ready-to-eat cooked food: about 100 g of champignon or chiodini or pioppini mushrooms
    • 60 g of egg white
    • 5 g of poppy seeds
    • 10 g of sesame seeds
    • Q.b. of nutmeg

    Materials Needed

    • Dove-shaped stencil
    • Baking tray
    • Baking paper
    • Casserole
    • Whip
    • Brush
    • Bowls of various sizes
    • Immersion mixer


    1. Prepare the puff pastry following THIS RECIPE or buy the ready-made puff pastry.
    2. Preheat the oven to 200 ° C.
    3. Shell the egg and divide the yolk from the white.
    4. Quickly beat the egg white with a fork.
    5. Brush the surface of half a sheet of pasta with the egg white.
    6. Cover the brushed part with the other half: the albumen acts as a glue and serves to seal the two parts.
    7. With a dove-shaped cookie cutter, obtain about 20 molds and place them gradually on a plate lined with baking paper.
    8. Brush the doves with the egg white, then cover the surface with the sesame and poppy seeds.
    9. Bake the colombine in a preheated oven for 20 minutes.
    10. Remove from the oven and allow to cool.

    How to prepare sautéed mushrooms?
    Clean the fresh mushrooms, removing any impurities with the help of a brush if necessary. Cook the mushrooms with a drizzle of oil, salt, pepper and a clove of garlic. Cook slowly for 15 minutes, turn off the heat and add some parsley to obtain the sautéed mushrooms.

    1. Prepare the filling cream. Blend the sautéed mushrooms, then mix the mince with the fresh ricotta to obtain a cream.
    2. Prepare the cheese sauce. Blend the fontina type cheese and grate the parmesan. Pour a part of milk into a saucepan, season with salt, pepper and nutmeg. Dissolve the cornstarch in the remaining cold milk. When the milk in the saucepan starts to boil, pour the dissolved starch and bring to a boil while continuing to stir until the sauce thickens. Remove from heat and add the cheeses: stir until the cheese melts.
    3. Cut each puff pastry in half and fill with the ricotta and mushroom cream.
    4. Serve the stuffed colombine accompanying with the cheese sauce.

    Alice's comment - PersonalCooker

    Do you like my puff pastry doves? They are perfect to serve as an aperitif, perhaps together with a non-alcoholic and slightly sparkling drink! Have fun inventing your favorite filling: the pastry goes well with any vegetable and any type of cheese!

    Nutritional values ​​and Health Comment on the recipe

    The Puff pastry with Mushrooms and Cheese are rather caloric foods, with a prevalence of energy borne by lipids, followed by carbohydrates and finally by proteins. Cholesterol is present in modest quantities, as are fibers; fatty acids are mainly unsaturated.
    The Puff pastry with Mushrooms and Cheese are not suitable for diet against overweight, metabolic diseases, lactose intolerance and celiac disease; moreover, since they contain milk and eggs, they should not be included in the vegan diet. The average portion is around 35-115g (80-115kcal).
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