John Myers
Puff Pastry Rolls with Two Types of Filling
The perfect puff pastry rolls with two types of filling recipe with a picture and simple step-by-step instructions.
For the fillings
- 1 Egg
- 1 tbsp Water
- 1 size Onion
- 1 tsp Whole cane sugar
- 1 Clove of garlic
- 160 g Ricotta
- 2 heaped tbsp Breadcrumbs
- 60 g Spinach leaves, frozen
- Salt, pepper, nutmeg
- 30 g Dried tomatoes in oil
- 1 tbsp Ajvar
- Put the frozen spinach leaves in a sieve and allow to thaw. (If time is short: hot water naturally speeds up defrosting: P) Put the sun-dried tomatoes on a piece of kitchen paper.
- Peel and dice the onion and garlic. Sauté in a pan with hot oil until translucent. Take one half out of the pan and set aside, caramelize the other half with the sugar.
- Prepare two bowls. Put 80 g of ricotta and 1 heaped tablespoon of breadcrumbs in each bowl.
- Squeeze the thawed spinach well, chop it finely and add it to one of the two bowls together with the steamed onion and garlic mixture. Season with salt, pepper and nutmeg and stir well with a wooden spoon.
- Cut the tomatoes into strips and place them on the ricotta together with the ajvar. Coarsely puree the tomatoes, ajvar and ricotta, add the caramelized onion and garlic mixture and stir well with a wooden spoon.
- Preheat the oven to 200 ° C. Roll out the puff pastry thinly on a floured work surface. Place the fillings on the strips lengthways. Brush the free area with egg white and roll up the strips of dough from the side with the filling. Press the ends well so that the seam does not come loose during baking.
- Whisk the egg yolks with water and brush the puff pastry rolls with it. Cut each puff pastry roll with a sharp knife at a distance of approx. 5 mm and then cut into pieces approx. 3 cm in size.
- Place puff pastry rolls on a baking sheet and bake in the oven on the middle rack for about 20 minutes until golden brown – enjoy your meal 🙂
Facebook Comments