Puff pastry stars stuffed with Italian caponata

Puff pastry stars stuffed with Italian caponata is a recipe born from the inspiration of the moment. This is the time of year that every self-respecting blogger must prepare at least one super fun and delicious Christmas recipe and I don’t intend to be outdone. I opened my fridge, I looked at the puff pastry, she looked back at me and told me: you have 5 days to use me or I will expire 😀 The bulb in my head immediately lit up and I decided to prepare a Christmas finger food with puff pastry. While the caponata filling was born from the desire to add some green olives into this recipe.

This puff pastry appetizer is very simple to prepare. To create it I used a tomato and eggplant caponata recipe that I often use in my house. I know it’s not a traditional recipe but it’s the caponata we love. If you think that the caponata you prepare in your home is better, you are absolutely free not to use my recipe. However, I advise you to place some green olives in the center of the star because they create a very fun effect. In fact I know for sure that the appetizers of puff pastry with green olives are liked by many of you and because of this I allow myself to recommend you another recipe of mine: Puff pastry candies with olives

Instructions eggplant caponata

*From this recipe I prepared about 3 cups of caponata. To prepare about 30 stars you need about 1 cup.

Wash and dry the eggplants. Cut into rather small dice. Put them over a sieve and sprinkle with salt. Let it rest for about an hour so that it releases extra moisture or bitterness.

After an hour, rinse under cold running water and dry using kitchen paper. cover with about 2 – 3 tablespoons of olive oil and mix well to cover them completely. Place on a baking sheet covered with baking paper and bake in a preheated oven at 200 ° C for about 20 minutes.

Once cooked, take them out of the oven and let them cool down.

Heat 1 tablespoon of oil in a pan. Add chopped onion and garlic and cook over low heat until soft.

Add finely chopped celery, cpreviously rinsed capers, sugar and apple cider vinegar. Cook for a couple of minutes.

Add the eggplants, tomato sauce and half a glass of water.

Cook over medium low heat for about 30 minutes, stirring often, tasting and adjusting with salt and pepper if necessary until the caponata thickens. Turn off the heat and let it cool down completely.

Istructions stuffed puff pastry stars

Roll out the puff pastry roll. Using the star-shaped cookie cutter, carefully mark the spaces to create the appetizers. Put about one teaspoon of caponata on each space.

On each star lay a green olive oil that you have cut in half. Cover the filling with the other puff pastry or like me by folding the circle in half. Press the puff pastry around the filling to make it stick. Make a slice above each olive to get it out.

Cut out your stars using the cookie cutter and place them on the baking sheet covered with baking paper then brush them with milk for extra color.

Bake in a preheated static oven at 200 ° C for 15 – 20 minutes. Remove from the oven and let them cool down before serving.

lot of love. B.

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