Broccoli and Ricotta Puff Pastry Rolls
Delightful savory snacks combining broccoli, creamy ricotta, and sharp parmesan cheese wrapped in flaky puff pastry. Perfect for appetizers or light meals.
Servings: 6 rolls
Calories: 210kcal
Ingredients
Filling Ingredients
- 1 onion
- 1 clove of garlic
- 400 g broccoli
- 250 g ricotta cheese
- 40 g parmesan cheese
- 1 egg for sealing and brushing
- 1 tbsp olive oil for sautéing
- Salt and pepper to taste
Puff Pastry Ingredients
- 2 sheets puff pastry store-bought
Instructions
Preparation
- Finely chop the onion and garlic.
- In a pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent.
- Chop the broccoli into bite-sized pieces and add them to the pan. Pour in a little water, then season with salt and pepper. Cook for about 5-7 minutes until the broccoli is tender.
- Once cooked, break the broccoli into smaller pieces. In a mixing bowl, combine the broccoli, ricotta, parmesan cheese, and the egg. Mix well until everything is evenly combined.
- Roll out your puff pastry on a floured surface. Cut it into rectangles, each about 10cm x 15cm (4in x 6in).
- Place a spoonful of the broccoli and ricotta filling in the center of each rectangle.
- Fold the edges over the filling and pinch to seal. Use a fork to crimp the edges for a decorative look.
Baking
- Preheat your oven to 180°C (360°F) and line a baking tray with parchment paper.
- Place the rolls on the baking tray. Brush the tops with a beaten egg for a nice golden color.
- Bake for 25-30 minutes, or until they puff up and turn golden brown.
Notes
You can prepare the filling a day before and store it in the refrigerator. Rolls can also be frozen before baking. Serve warm or at room temperature, garnished with parsley or parmesan.