Puff Pastries with Speck and Black Cabbage

Name: Puff Pastries with Speck and Black Cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: Crispy baked puff pastry 12; Italian kale (cavolo nero) 3 cups; Speck 2.5 oz; Extra virgin olive oil to taste; Fine salt to taste

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Calories per serving

Energy Kcal 77
Carbohydrates g 8.5
of which sugars g 0.7
Protein g 2.9
Fats g 3.5
of which saturated fat g 0.71
Fiber g 0.8
Cholesterol mg 5
Sodium mg 280

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Makes: 12 pieces
Cost: Very low

PRESENTATION

Sfoglie con speck e cavolo nero is such a good Italian appetizer, really capturing the heart of Tuscany in every super crispy bite. Seriously good stuff. In Tuscany, cavolo nero is a favorite. And you know, its deep, tender flavor is something you just can’t get from regular kale or spinach. This dish combines the rich taste of these greens with smoky speck—a cured pork from northern Italy. It's a savory twist similar to prosciutto but, honestly, with even more depth.

To really make this dish shine, grab the freshest, brightest cavolo nero leaves—no holes or wilting. Thing is, everything sits atop a golden pastry base that bakes into a flaky, crunchy masterpiece. Pretty much. When you take a bite, you’ll hear that satisfying crackle of the pastry, followed by the soft kale and salty speck inside. I mean, really a good time for your taste buds.

In Tuscany, these antipasto sfoglie speck cavolo nero often pair with a robust red wine. Perfect for pre-dinner gatherings or an aperitivo with friends, you know? The smoky meat, earthy greens, and buttery pastry practically beg for a big glass of Chianti or another Tuscan wine. So here's the thing: these aren't just your average party snacks—they’re a step up from basic crackers and cheese. Really, really special.

The texture hooks people—the crunchy base, then moist greens and meat, with a hint of golden color on top. And, you'll find that this antipasto veloce speck cavolo nero fits in anywhere, but it also stands out. Like, if you enjoy snacks that are a bit different from the usual. It’s a dish that looks fancy but is just plain good, letting you taste a little bit of Tuscany with every bite. Whether you’re hosting or just enjoying a quiet evening with friends, this appetizer is sure to impress with its blend of flavors and textures. For sure. So so tasty!

INGREDIENTS
Ingredients for 12 puff pastries: Crispy baked puff pastry 12; Italian kale (cavolo nero) 3 cups (200 g); Speck 2.5 oz (70 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Puff Pastries with Speck and Black Cabbage

To prepare the puff pastries with speck and black cabbage, start by washing the black cabbage under running water. Remove the outer leaves if they have imperfections and are too tough, then cut the other leaves into julienne strips 1. Drizzle a large pan with a little oil and add the cabbage strips 2: let the black cabbage wilt for about 5 minutes. Meanwhile, cut the speck into cubes of the same size 3.

After the 5 minutes, add them to the black cabbage 4. Let cook for another 5 minutes, stirring occasionally with a wooden spoon 5, then salt to taste 6.

Now that your topping is ready, turn off the heat and start assembling your tasty finger food: place the classic puff pastries on the cutting board and place a tuft of black cabbage and speck cubes on each, using kitchen tongs (7-8). Serve your puff pastries with speck and black cabbage warm or cold as an appetizer 9!

Storage

Puff pastries with black cabbage and speck are delicious when eaten fresh; you can store them in the refrigerator for up to 1 day. You can store excess black cabbage and speck in the refrigerator in an airtight container. Freezing is not recommended.