John Myers
Puff Pastry Rolls with Pesto and Ricotta Filling
The perfect puff pastry rolls with pesto and ricotta filling recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Clove of garlic
- 150 g Ricotta
- 150 g Pesto Genovese
- 1 packet Puff pastry
- 1 Egg
- 2 tsp Milk
- 2 tsp Salt
- 2 tsp Pepper
- Peel the onions and garlic, finely dice and fry in a little oil. Mix the ricotta with the pesto, onions and garlic.
- Season to taste with salt and pepper. Roll out the puff pastry and cut into strips about 6 cm wide.
- Spread the pesto mixture in the middle of the strips and fold in from bottom to top. Press the two edges with a fork.
- Cut the roll into bite-sized pieces with a very sharp knife. Cut into the pieces on the surface two or three more times.
- Whisk the egg with the milk and use a brush to brush the puff pastry rolls.
- Cover a tray with baking paper and place the rolls on it and bake at 180 ° C for about 10-12 minutes until golden brown.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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