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Snack & Appetizers

No-Rise Savory Pandorini

No-rise savory pandorini: a quick appetizer shaped like the classic pandoro, perfect for filling with cold cuts and cheese for the holidays.
Recipe No-Rise Savory Pandorini
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Servings for 3 pandorini

If you are looking for a new idea to surprise your guests over the holidays, this recipe for no-rise savory pandorini is just what you need. Imagine bringing to the table a Christmas appetizer that combines elegance, speed and great versatility: these little quick savory pandorini without yeast, shaped like miniature pandoro, the star-shaped Christmas cake from Verona, will win everyone over with their aroma and softness. All it takes is a couple of bowls and a whisk to combine a few simple ingredients, such as flour, eggs, milk and grated Parmigiano, and in a few minutes you have a batter ready to bake. No waiting, no rising, no stand mixer: that is the secret of how to make no-rise savory pandorini and prepare an easy appetizer with Parmigiano and ham that will be the star of any buffet.

These savory pandorini for a Christmas buffet are ideal for holiday dinners as well as for an aperitivo with friends or colleagues, perhaps with a glass of prosecco. The baked savory pandorini recipe gives you soft single servings, perfect for slicing and filling as you like: cold cuts, fresh cheeses, grilled vegetables or flavorful pâtés. An original way to offer snacks that are different from the usual, full of flavor and very easy to customize. What’s more, these soft savory pandorini without yeast are one of the best aperitivo ideas with savory pandorini because they can be made ahead, leaving you time to organize the rest of the menu.

Also try the Savory Pandorini with Cheese Sauce for a creamy variation, or have fun with the Savory Ring Cake and the Savory Spinach Muffins if you are looking for more tasty ideas to serve at your holiday lunch. And if you want yeast-free options, the Bread Savory Pie with Artichokes and Spinach and the Yeast-Free Whole Wheat Bread are perfect. All that is left is to have fun with this no-rise appetizer recipe, simple but with a big wow factor.

Ingredients for 3 pandorini

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Method

  1. To make the no-rise savory Pandorini, start by putting the flour, grated Parmigiano, instant leavening for savory bakes, salt, pepper and chopped parsley in a bowl. Mix the dry ingredients well with a hand whisk.
  2. In another bowl, add the medium eggs, milk and sunflower oil. Mix vigorously to combine the liquid ingredients completely.
  3. Pour the liquid ingredients over the dry ones and combine gently with the whisk or a spatula, taking care not to mix too vigorously so the batter stays light.
  4. Grease the pandorino molds with baking release spray, or butter and flour them. Divide the batter among the molds, stopping about 1-2 cm (1/2-3/4 inch) from the top edge.
  5. Bake in a preheated oven at 180 °C (350 °F) for about 30-40 minutes, until the Pandorini are golden on top and cooked through.
  6. Take the Pandorini out of the oven and let them cool slightly, then gently remove them from the molds.
  7. Once completely cool, cut the Pandorini into 4 horizontal slices and fill the space between one slice and the next with the slices of salami, ham, spreadable cheese and fresh arugula.
  8. Skewer the filled Pandorini with 2 cocktail picks, cut them in half to get equal portions and serve right away as an elegant, surprising appetizer. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make Pandorini with different fillings: use cold cuts and cheeses of your choice, grilled vegetables such as zucchini, peppers or eggplant, or more elaborate preparations such as tonnato sauce, mortadella cream, ricotta and pistachio mousse, or other spreads and sauces for appetizers. Another interesting variation is to add herbs other than parsley to the base batter, such as rosemary or thyme, or spices such as sweet paprika or chili pepper for a bolder touch.

Tips

For an even quicker method, you can make the batter without a whisk, simply mixing with a spatula. Pandorino molds measuring 7.5 x 6.5 cm are ideal for this recipe. If you don’t have them, you can use small individual cake pans. The filling can be made ahead and kept in the fridge, then the Pandorini can be assembled just before serving. Customize the filling to your taste: you can use grilled zucchini, roasted peppers, tonnato sauce, mortadella cream or other vegetables and sauces of your choice.

Storage

Savory Pandorini can be stored in the fridge in an airtight container for 2-3 days. You can also freeze them before filling for about 1 month. If frozen, thaw them at room temperature before filling.

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