Creamy mortadella stuffed puff pastry leaves


Here's for you another way to use the puff pastry and creating quick and delicious appetizers. This recipe offers a version of puff pastry filled with baloney spread and baked in a way to look like palm leaves.

Creamy mortadella stuffed puff pastry leaves
Preparation time
Cooking time


For 4 Person(s)


  • 1 puff pastry sheet
  • 70 g baloney
  • 80 g cream cheese

Creamy mortadella stuffed puff pastry leaves Directions

  1. Blend the ricotta with baloney until you create a fairly smooth paste.

    palmieri mortadella07
  2. Roll out a rectangle of puff pastry and spread on the baloney paste.

    palmieri mortadella05
  3. Lift the left edge of the dough and fold it, bringing it to the center and folding it on itself (as pictured). Repeat the same operation with the right pasta flap.

    palmieri mortadella04
  4. Fold gently the right part on the left side and press it slightly so as to adhere the layers.

    palmieri mortadella03
  5. Cut the dough into slices about 1,5 cm wide.

    palmieri mortadella02
  6. Place the pieces, spaced between each other, on a baking tray lined with parchment paper. The pieces should be placed on the baking tray on the cut side down (with baloney paste visible) to have space to open up. Bake in a preheated oven at 200° C for 10 - 15 minutes.

    palmieri mortadella01


Thursday, 12 January 2017
So pretty and looks “delious” What a creative idea! - Shari

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more