John Myers
Ingredients for 1 servings:
- 250 g puff pastry (frozen)
- 150 g mascarpone
- 1 pinch(s) nutmeg, grated
- Sea salt
- 3 sprig(s) oregano, fresh (or 1 tbsp dried)
- 100 g ham (farmer’s ham), thinly sliced
- 500 g broccoli
- 2 tbsp Parmesan, grated
- 1 egg yolk for brushing
- Pepper, white, freshly ground
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
enough for 12 pieces
Cut the stalk off the broccoli. Peel the stalk and cut into thin sticks. Separate the florets into small pieces. Steam both, then let cool. Preheat the oven to 230°C. Season the mascarpone with nutmeg, salt, and pepper. Pluck the oregano leaves from the sprigs and add them. Thaw the puff pastry. Then roll it out thinly. Cut it into 12 rectangles. Spread the seasoned mascarpone on top. Top with the ham slices and broccoli, and sprinkle with Parmesan cheese. Fold in the narrow ends of the dough and roll up the dough. Brush with egg yolk. Place the rolls on a baking sheet lined with parchment paper. Bake on the middle rack of the oven for about 20 minutes. Serve the puff pastry. This puff pastry is ideal as a hot or cold appetizer or as an aperitif. Serve with a light rosé wine.
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