Puff pastry snail with gorgonzola and mortadella

Name: Puff pastry snail with gorgonzola and mortadella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Puff pastry 8.1 oz; Gorgonzola cheese 9 oz; Mortadella in a single slice 12.3 oz; Walnut kernels ½ cup; Whole milk to taste; Egg yolks 1

it br es fr de

951

Calories per serving

Energy Kcal 951
Carbohydrates g 30.1
of which sugars g 3.8
Protein g 32.1
Fats g 78
of which saturated fat g 27.07
Fiber g 2.3
Cholesterol mg 182
Sodium mg 1092

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Vanessa Gizzi

A puff pastry spiral stuffed with gorgonzola and mortadella is a surefire way to bring a bit of Emilia-Romagna right into your kitchen. And look, this region in Italy? It's famous for its amazing food, really amazing. Picture this: creamy gorgonzola melting into rich mortadella, with crunchy walnuts adding that perfect bite, all wrapped up in a flaky, golden pastry. And Tender and crispy in every bite. Really good stuff. Whether you're hosting a dinner party or just need a quick appetizer, this recipe brings a touch of elegance. Pretty simple.

I mean, Italians love their simple, high-quality ingredients because they create dishes that are both rich and comforting. For sure. That's exactly what you get here—a savory treat that feels fancy but is incredibly easy to make. And the spiral shape? It's super appealing on the table. Guests often find themselves reaching for seconds. No question. Especially when the pastry is warm and the inside is gooey from the cheese. This mortadella pastry recipe stands out for its balance—the crunchy outside contrasts beautifully with a moist center that's bursting with flavor.

Across Emilia-Romagna, you'll find variations—like different nuts or a drizzle of sweet honey on top. But here's the thing: it always comes back to that flaky, buttery pastry hugging a savory filling. Not only is it delicious, but it is also really, really simple to slice and share, making it ideal for parties or just hanging out. Whether served hot or at room temp, this savory puff pastry shines as part of a spread. Seriously good. And it's like an Italian aperitivo. So easy to make, and honestly, a joy to enjoy with friends. Offers the best of Italian culinary tradition in every bite.

INGREDIENTS: Puff pastry 8.1 oz (230 g); Gorgonzola cheese 9 oz (250 g); Mortadella 12.3 oz (350 g) - in a single slice; Walnut kernels ½ cup (70 g); Whole milk to taste; Egg yolks 1

Preparation

How to prepare Puff pastry snail with gorgonzola and mortadella

To make the puff pastry snail with mortadella and gorgonzola, first cut the slice of mortadella into small cubes 1 2, then take the already rolled-out puff pastry and with a pastry wheel cut the pastry lengthwise 3

dividing it into 4 equal rectangles 4. Now you can fill the pastry: distribute the gorgonzola in pieces 5 and the cubes of mortadella 6

and finally the coarsely chopped walnut kernels 7, leave a 0.4-inch border from both long sides, then fold one rectangle of dough onto itself 8 to create a strip 9

Do the same with all the rectangles of puff pastry 10, then line a round baking pan with parchment paper with a diameter of approximately 9.5 inches and in the center, coil a first strip in a spiral 11, continue with the second, making the ends adhere well 12

Continue in the same way with the other strips 13. Your snail has taken shape, brush the surface with the egg mixed with milk 14 and bake in a preheated static oven at 375°F for 25-30 minutes. Once cooked, your puff pastry snail will be golden brown, take it out of the oven and let it cool slightly before serving 15.

Storage

Store the puff pastry snail wrapped in plastic wrap for up to three days in the refrigerator, it is recommended to heat it before consuming. It is possible to freeze it after cooking.