Vegetable and Provola Puff Pastry Rolls by @giallozafferano

1h

8 servings

🥐

460 g

Puff pastry

🫒

35 ml

Extra virgin olive oil

🥬

200 g

Savoy cabbage

🥬

120 g

Leeks

🥬

250 g

Chard

🥬

200 g

Spinach

🧀

150 g

Provola cheese

🧂

Salt

🥚

1

Eggs

🥛

Fresh liquid cream

🌱

Sesame seeds

  1. Slice
    • Leeks
    • Savoy cabbage
    • Chard

    Clean the leek and slice it into thin rounds, and do the same with the savoy cabbage, chard and spinach.

  2. Heat
    • Extra virgin olive oil
    • Leeks
    • Salt

    Heat the oil in a pan, add the leek, season with salt and sauté for about 3 minutes.

  3. Add
    • Savoy cabbage
    • Chard

    Add the savoy cabbage, chard and spinach and cook over high heat for about 8 minutes, until the vegetables are wilted and dry.

  4. Transfer
    • Savoy cabbage

    Transfer the vegetables to a colander, let them drain and cool slightly.

  5. Mix
    • Provola cheese

    Mix in the grated provola.

  6. Divide
    • Puff pastry

    Unroll the puff pastry and divide each sheet into 4 rectangles.

  7. Roll
    • Puff pastry

    Prick the rectangles lightly, distribute the filling in the center and roll up, sealing the edges and ends well.

  8. Arrange

    Arrange the 8 rolls on a baking tray lined with parchment paper.

  9. Beat
    • Eggs
    • Fresh liquid cream
    • Sesame seeds

    Beat the egg with the cream, brush the surface of the rolls and top with sesame seeds.

  10. Bake

    Bake in a preheated static oven at 200°C for about 30 minutes, until golden.

  11. Cool

    Let cool slightly before serving.

Vegetable and Provola Puff Pastry Rolls by @giallozafferano

1h

8 servings

🥐

460 g

Puff pastry

🫒

35 ml

Extra virgin olive oil

🥬

200 g

Savoy cabbage

🥬

120 g

Leeks

🥬

250 g

Chard

🥬

200 g

Spinach

🧀

150 g

Provola cheese

🧂

Salt

🥚

1

Eggs

🥛

Fresh liquid cream

🌱

Sesame seeds

Preparation Steps

  1. Step 1/11

    Clean the leek and slice it into thin rounds, and do the same with the savoy cabbage, chard and spinach.

    🥬Leeks
    🥬Savoy cabbage
    🥬Chard
    🥬Spinach
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    Heat the oil in a pan, add the leek, season with salt and sauté for about 3 minutes.

    🫒Extra virgin olive oil
    🥬Leeks
    🧂Salt
    🍳Pan

  3. Step 3/11

    Add the savoy cabbage, chard and spinach and cook over high heat for about 8 minutes, until the vegetables are wilted and dry.

    🥬Savoy cabbage
    🥬Chard
    🥬Spinach
    🍳Pan

  4. Step 4/11

    Transfer the vegetables to a colander, let them drain and cool slightly.

    🧺Colander

  5. Step 5/11

    Mix in the grated provola.

    🧀Provola cheese

  6. Step 6/11

    Unroll the puff pastry and divide each sheet into 4 rectangles.

    🥐Puff pastry
    🥖Rolling pin
    🔪Knife

  7. Step 7/11

    Prick the rectangles lightly, distribute the filling in the center and roll up, sealing the edges and ends well.

    🥐Puff pastry
    🍴Fork

  8. Step 8/11

    Arrange the 8 rolls on a baking tray lined with parchment paper.

    🍳Baking tray
    📜Parchment paper

  9. Step 9/11

    Beat the egg with the cream, brush the surface of the rolls and top with sesame seeds.

    🥚Eggs
    🥛Fresh liquid cream
    🌱Sesame seeds
    🥣Bowl
    🖌️Pastry brush

  10. Step 10/11

    Bake in a preheated static oven at 200°C for about 30 minutes, until golden.

    🍳Baking tray

  11. Step 11/11

    Let cool slightly before serving.

Composition

Ingredients

Types

Grains, Baked Goods, Oils, Vegetables, Dairy, Spices, Eggs, Seeds

Ingredients

Puff pastry, Extra virgin olive oil, Savoy cabbage, Leeks, Chard, Spinach, Provola cheese, Salt, Eggs, Fresh liquid cream, Sesame seeds

Notes

Puff pastry (2 rectangular sheets), Provola cheese (grated with large holes), Salt (to taste), Eggs (for brushing), Fresh liquid cream (to taste, mixed with egg for brushing), Sesame seeds (to taste, for topping)

Allergens

Gluten, Milk, Eggs, Sesame

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

260 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 20g, Fat: 17g, Fiber: 2.5g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 1.3mg, Sodium: 320mg, Potassium: 280mg

Vitamins

Vitamin A: 1400IU, Vitamin K: 90mcg, Vitamin C: 12mg, Folate: 45mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Knife, Cutting board, Pan, Colander, Rolling pin, Fork, Baking tray, Parchment paper, Bowl, Pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@giallozafferano

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Melty, Crisp Exterior, Soft Filling

Flavors

Savory, Cheesy, Earthy, Mild Vegetal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Baked rolls : 2-3 days (Store in an airtight container once fully cooled,Reheat in the oven to restore crispness), Unbaked assembled rolls : up to 1 month (Freeze on a tray before baking,Bake from frozen, adding a few extra minutes)