Spinach & Ricotta Rolls
Prep Time: 20 mins.
Cook Time: 30 mins.
Serves: 6
Ingredients
Filling
Pastry
Method
Note: An additional 20 Mins chilling is required for this recipe
- Remove the pastry from the freezer to defrost.
- Place the spinach into a colander and squeeze out the excess water by pressing with a spoon or squeezing it in your hands. Place in a bowl with the remaining filling ingredients and mix to combine.
- Place the puff pastry on the bench and cut each one in half. Divide the filling between each piece of pastry, spreading it over half lengthways. Roll up to form a log with the seam on the bottom. Place on a tray and refrigerate for 20 minutes.
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Crack the egg into a small bowl and whisk with a fork. Remove the rolls from the fridge. Brush each roll with egg and sprinkle over the everything bagel seasoning. Cut the rolls to create 6 pieces. Place onto the lined tray.
- Place the tray in the oven and bake for 30 minutes or until puffed and golden.
More Tips
- Cut into 12 pieces for smaller rolls
- To save on prep time, use Perfect Italiano Extra sharp grated parmesan in place of the block
