Pastries with sautéed Jerusalem artichokes

Name: Pastries with sautéed Jerusalem artichokes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: Jerusalem artichoke 3.5 oz; Fine salt to taste; Black pepper to taste; Parsley 1 sprig; Thyme 2 sprigs; Marjoram 2 sprigs; Mint 1 sprig; Crispy baked puff pastry 12; Extra virgin olive oil to taste

it fr es de br

Calories per serving

Vegetarian

Energy Kcal 67
Carbohydrates g 10
of which sugars g 1.5
Protein g 1.4
Fats g 2.4
of which saturated fat g 0.41
Fiber g 0.8
Sodium mg 188

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Sfoglie con topinambur trifolati is one of those snacks that just feels right for a chill get-together or a fun start to a meal. Sfoglie croccanti —super crispy—topped with tender topinambur, a cool root vegetable. You see it a lot in Italian kitchens, especially up north. People usually cube the topinambur and toss it in a hot pan with some chopped herbs—parsley or maybe rosemary. Really good stuff. The trifolati method is all about keeping things simple. Just a splash of olive oil and the herbs. And the flavor? It’s moist and earthy. You get a golden edge that smells super fresh. Seriously good. Enough bite to make it interesting. The whole thing makes a laid-back but special antipasto con topinambur that works at casual parties or aperitivo hour. Even great for lunch—gives it a little upgrade.

In some parts of Italy, people put a twist on the ricetta sfoglie topinambur by swapping out the herbs. Maybe add chives or thyme for a new flavor hit. What’s great? The topinambur trifolati isn’t too heavy, so you don’t feel like you’re filling up. You get that crispy snap from the pastry. Then that almost sweet, nutty taste from the topinambur—pretty much a standout on a buffet. These bites are perfect if you want a finger food vegetariano that actually tastes good. Like, really really good. It’s one of those antipasti sfiziosi that's easy to pass around. No need for fancy extras. For sure.

Whether you’re discovering new ricette con topinambur or just want something different for your next get-together, these sfoglie really hit the spot. People keep coming back for more. Plus, since the dish is pretty light, it pairs well with other flavors at the table. And look, it's a great pick for anyone who likes a mix. Try it out—totally worth it! You’ll see why it’s a favorite among many. Honestly, can't go wrong with it.

How to prepare Pastries with sautéed Jerusalem artichokes

To prepare the pastries with sautéed Jerusalem artichokes, start by peeling and cleaning the Jerusalem artichoke, then cut it into slices and then into regular cubes 1. Chop the aromatic herbs very finely and set them aside 2. Put a drizzle of oil in the pan and add the Jerusalem artichoke cut into cubes. Let it cook for a couple of minutes, then salt and pepper to taste 3;

add the chopped herbs to the pan 4 and mix well to combine everything. Let it all cook over medium heat for 15 – 20 minutes until the Jerusalem artichoke has softened 5. Once the Jerusalem artichoke is cooked, place a teaspoon on each pastry 6, then finish with a grind of black pepper on each pastry.

Storage

We recommend consuming the pastries as soon as they are ready. If you want to prepare them in advance, once ready, store them in the fridge in an airtight container for a maximum of 2 days.

Advice

If you want to give your pastries a more pronounced flavor, crush a clove of garlic and sauté it for a few seconds in the oil before adding the Jerusalem artichoke cubes!

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