Capocollo cone stuffed on classic sheets

Name: Capocollo cone stuffed on classic sheets
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: Goat 3.5 oz; Mint 4 leaves; Crispy baked puff pastry 12; Dill 2 sprigs; Black pepper to taste; Fine salt to taste; Capocollo 6 slices; Mint 12 leaves; Dill 12 tufts

it de fr es br

107

Calories per serving

Energy Kcal 107
Carbohydrates g 8.4
of which sugars g 0.8
Protein g 4.7
Fats g 6.1
of which saturated fat g 2.63
Fiber g 0.5
Cholesterol mg 13
Sodium mg 385

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

PRESENTATION

So here's the thing, if you want to up your appetizer game, these stuffed capocollo cones from Central Italy are, like, a must-try. You start with tender slices of capocollo—such a beloved cured meat from places like Umbria and Lazio. Form these slices into elegant cones. Really nice. They’re as stunning visually as they are tasty. The real surprise? It’s inside: a creamy goat cheese blend with fresh mint and dill. Seriously, this combo gives such a tangy kick, making every bite feel so so refreshing and unique. The filling is piped in with a sac-à-poche—each cone looks pristine, like from an Italian kitchen. Pretty much perfection.

And you know what, these cones are served on puff pastry appetizers—crisp, golden pastry sheets. They offer this super super good crunch. A sprinkle of fresh herbs? Perfect touch, making them even more inviting.

Honestly, if you love Italian finger foods with a twist, these cones are a standout for aperitifs or buffets. They're not just about looks—oh no—the flavor profile is unexpectedly really really good. Perfect for when you want something that feels special yet uncomplicated. Compared to other capocollo recipes or typical party snacks, these cones offer a clean, simple style that’s totally in line with Italian culinary traditions. I mean, the blend of moist goat cheese and crispy pastry creates a really good texture contrast that guests adore. Plus, whether you’re whipping up a quick snack platter or looking for gourmet finger foods for a gathering, these savory puff pastry cones are sure to spark conversation. They show that Italian recipes can be both elegant and accessible. Perfect for anyone wanting to share something delicious and impressive.

INGREDIENTS

107

Calories per serving

Ingredients for 12 sheets: Goat 3.5 oz (100 g); Mint 4 leaves; Crispy baked puff pastry 12; Dill 2 sprigs; Black pepper to taste; Fine salt to taste; Capocollo 6 slices

for garnish: Mint 12 leaves; Dill 12 tufts

Preparation

How to prepare Capocollo cone stuffed on classic sheets

To prepare the capocollo cone stuffed on classic sheets, take the slices of capocollo (or coppa), fold them in half 2 and cut them into two equal parts 2, then form cones with each piece by wrapping the capocollo around itself 3.

Separately, place the goat cheese in a bowl and finely chop the mint and dill with a knife 4, then add the aromatic herbs to the cheese (5-6). Mix well to blend all the ingredients, then salt and pepper to taste 7.

Transfer the mixture into a piping bag with a star tip, then fill each cone with the goat cheese herb cream 8. Place a cone on each sheet and garnish with a mint leaf and dill as shown in the photo 9. The capocollo cone stuffed on classic sheets is ready 9, we recommend serving and enjoying it immediately!

storage

We recommend consuming the capocollo cone stuffed on classic sheets immediately, but if you wish, you can store it in an airtight container in the refrigerator for up to one day.

advice

If you like, you can replace the goat cheese with another cheese, as long as it has the same consistency (for example, Philadelphia), and you can flavor it with chives or parsley.

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