Puff pastries with olives, Jerusalem artichoke, and raspadura

Name: Puff pastries with olives, Jerusalem artichoke, and raspadura
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Crispy baked puff pastry with olives 12; Jerusalem artichoke 5 oz; Raspadura cheese 12 flakes; Vegetable broth 0.4 cup; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Calories per serving

Vegetarian

Energy Kcal 83
Carbohydrates g 10.2
of which sugars g 1.6
Protein g 2.7
Fats g 3.5
of which saturated fat g 1.11
Fiber g 0.6
Cholesterol mg 5
Sodium mg 245

Difficulty: Very easy
Prep time: 20 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Sfoglie alle olive con topinambur e raspadura is so popular in Veneto, especially when you're looking for elegant snacks for a relaxed aperitivo. Seriously good. Imagine a batch of olive puff pastry squares, each one light and crispy, with a bit of flaky edge. And the topping? It's where the magic happens: gently sautéed Jerusalem artichoke (topinambur), diced and tossed with garlic and fresh parsley. Those tender bites of topinambur sit on the pastry, soaking up the olive flavor below. Then, a final touch—a cloud of Raspadura cheese, shaved paper-thin from young Grana Padano. Super tasty. It melts slightly as it lands on the warm flatbreads. There's something really really special about how the golden pastry and veggies work with the sweet and salty cheese.

In Veneto, this Italian appetizer isn’t just a snack—it’s an event, perfect for sharing and, you know, best enjoyed with a chilled glass of Prosecco. Folks around here love the texture mix: that crunchy bite from the pastry, the softness of Raspadura cheese, and the delicate, almost moist topinambur. Pretty much. It’s the sort of finger food that keeps disappearing from the table, one after another, before anyone can even count how many they’ve had. Honestly, you'll find these olive sfoglie at gatherings where people want something easy to pick up, but still fancy enough to pair with good wine. The flavors come from classic northern Italian ingredients—no need for anything fancy when you've got good Grana cheese and a glass of Prosecco. Whether you’re putting out a few as a starter or building a spread of traditional Italian snacks, these savory pastries bring a bit of Veneto’s spirit to the table. Thing is, they always fit in, no matter the occasion, with just the right mix of crispy and creamy in every bite. Plus, they pair beautifully with a fresh white wine, making them a versatile choice for any gathering.

How to prepare Puff pastries with olives, Jerusalem artichoke, and raspadura

To prepare the puff pastries with olives, Jerusalem artichoke, and raspadura, start by cleaning the Jerusalem artichoke, removing the outer skin with a small knife 1, then cut it into very small cubes 2. Next, peel the garlic and chop it 3, you can also sauté it whole in the pan if you prefer to remove it later.

Also finely chop a bunch of parsley 4 then in a large pan, pour a drizzle of oil 5 and add the Jerusalem artichoke 6 and the garlic whole or chopped.

Salt 7 and pepper to taste and mix. Add the parsley 8 then pour in the vegetable broth 9 or hot water to aid cooking. Let it cook for about 20 minutes over moderate heat, until the Jerusalem artichoke cubes are softened.

When the Jerusalem artichoke is cooked, turn off the heat 10 and on a cutting board arrange the olive puff pastries. Add a slice of raspadura 11 (you can also shave thin slices directly from the Grana cheese). On each pastry also add a teaspoon of sautéed Jerusalem artichoke 12 and if you wish, you can garnish with a pinch of chopped parsley before serving the puff pastries with olives, Jerusalem artichoke, and raspadura!

Storage

The puff pastries with olives, Jerusalem artichoke, and raspadura are excellent if consumed immediately.
The sautéed Jerusalem artichokes can be stored in the refrigerator covered with plastic wrap for 1-2 days.

For the translation of some texts, artificial intelligence tools may have been used.

Puff pastries with olives, Jerusalem artichoke, and raspadura

PRESENTATION

How to prepare Puff pastries with olives, Jerusalem artichoke, and raspadura

Storage

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