Puff pastry roll with peppers

Ingredients for 4 servings:

• 300 g bell pepper(s), pointed, red, diced
• 300 g bell pepper(s), pointed, yellow, diced
• 1 onion(s), finely diced
• 2 cloves garlic, finely chopped
• 1 tbsp olive oil
• 50 g pumpkin seeds
• 200 g feta cheese (also cow’s milk), diced
• 50 ml cream
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 pkt. Puff pastry, fresh, in baking paper
• salt and pepper
• possibly egg yolk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Sauté the onion and garlic in olive oil until translucent, add the diced bell peppers and fry for 2-3 minutes, stirring. Mix in the pumpkin seeds, feta, and herbs, pour in the cream, and simmer for another 5 minutes. Season with salt and pepper and let cool. Unroll the puff pastry roll with the paper, place the filling in the center of the puff pastry, leaving about 10 cm free on the long sides and about 5 cm free on the short sides. First fold one long side over the filling, brush the top with cold water, then fold the other long side over it and press firmly. Fold the sides together like a gift box and press upwards. Use a fork to poke steam holes in the top of the roll (brush with egg yolk if desired). Bake at 170 degrees Celsius (convection oven) for about 40 minutes. Tip: If you are preparing several different filled puff pastry rolls for a party (they can be easily frozen and baked), it is recommended to form letters out of puff pastry and write on the rolls with them.