Puff Pastry is one of our favorite ways to make something delicious without feeling the need to make our own pastry from scratch. This classic puff pastry with potatoes and radicchio is an authentic Venetian recipe that comes from Chef Renato Giusti, a Michelin-starred and international award-winning Chef who has devoted his life and career to the hospitality industry, by working his way up from the rank of cook to Executive Chef.

This classic puff pastry with potatoes and radicchio.

Chef Renato Giusti has worked at several Michelin-star restaurants and is known for bringing his depth and experience to kitchens all over the world; from Kazakhstan, Thailand, the UK, and Munich, to Romania and his home country of Italy.

It’s an honor it is to share a classic Veneto puff pastry with potatoes and radicchio recipe from such an acclaimed Italian Michelin Chef, who has cooked for multiple presidents and celebrities throughout his career.

More Authentic Italian Recipes

Puff Pastry with Potatoes and Radicchio

Renato Giusti
Servings: 4 servings
Cook Time: 1 hour
Difficulty: Intermediate
This classic puff pastry with potatoes and radicchio is a delicious, approachable authentic Venetian recipe.


  • 1 roll puff pastry
  • 1 head of radicchio
  • 120 grams tuna in oil
  • poppy seeds, to taste
  • 2 sprigs rosemary
  • 250 grams potatoes
  • 150 grams brie cheese
  • 2 Tablespoons extra virgin olive oil
  • salt
  • 50 grams walnuts


  • Prepare radicchio and potato strudel by first preparing filling: peel potatoes and cut into cubes.
  • Heat oil in pan and add potatoes with a few rosemary leaves. Cook potatoes and rosemary over medium heat until soft, adding a little water.
  • Clean radicchio, cut into strips and add to potatoes. Continue cooking for another 5 minutes until radicchio is wilted. At end of cooking, season with salt and leave to cool.
  • Add diced brie, chopped walnuts and tuna drained from conservation oil to radicchio and potato filling.
  • Roll out puff pastry roll on sheet of baking paper and arrange filling on one half of strudel, leaving edges free. Close edges on itself so to retain filling, roll up radicchio and potato strudel on itself, use baking paper to assist formation.
  • Transfer Strudel onto baking sheet lined with baking paper, make diagonal cuts along surface, brush delicately with a little oil and sprinkle with poppy seeds. Bake Radicchio and Potato Strudel in preheated oven at 180° for ~40 minutes or until surface is golden brown. Serve Radicchio and Potato Strudel hot or warm.

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