Baked arancini – the recipe from Cooks but good

Delicious baked rice balls, how delicious!
I already know, many of you will tell me that arancina is female and should be eaten fried, but you absolutely must try this recipe! Perfect for all those who don't like frying at home, delighting the palate with a crunchy breading given by a thin layer of puff pastry. This is a lighter version of the classic Sicilian arancini but just as tasty.
Just like fried arancini, baked ones can also be filled with the filling you prefer. As per tradition, these are stuffed with meat sauce and peas, but the alternatives are endless: plain with mozzarella and ham, with spinach, with 4 cheeses, with mushrooms and sausage, pumpkin and speck, chicken and curry…
The basic ingredients are the same, even if at a certain point the baked arancino takes another path which makes it different not only on the outside but also in its character. In short, good indeed very good, a truly delicious dish. Try them too and let us know if you liked them.


Scope Single dish, First course, Second course
  • 2 packs of puff pastry 250 g rectangular
  • 2 egg yolks
  • 1 spoon of milk
  • Prepare the rice balls as per the basic recipe. (I refer you to the recipe for rice balls with meat).
  • As soon as you have formed rice spheres, make a hole in the centre, insert the seasoning and close them. Shape them, making them smooth and compact on the surface.

  • Roll out the puff pastry and, with the help of a pastry cutter, cut out 6 circles with a diameter larger than the arancino. Place the rice sphere on each circle and close with the puff pastry, take another circle and overlap it on top so as to join the two halves. Do the same with the rest of the arancini and gradually place them on a baking tray lined with baking paper.

  • Once finished, brush the surface of the arancini with the beaten egg yolks and a little milk.

  • Preheat the oven in static mode to 220°C and, as soon as it reaches temperature, bake on the central shelf for about 15-20 minutes. As soon as they are ready, serve them while still steaming.

If you really want to exaggerate with an even lighter version, you have two alternatives:
do not use puff pastry, brush the rice sphere with egg and bake. Otherwise, bread the arancino as per the basic recipe and bake. This way you will get light variations and you will have less guilt about the line.


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