Vannella’s ricotta is a blank canvas. With a light and fluffy consistency, this traditional ricotta performs particularly well in baked goods as it holds well without causing pastry to become soggy, while retaining its creamy texture. This recipe is a classic spinach and cheese roll taken to a whole new level. It’s herbaceous, a little sweet with roasted pumpkin, and the perfect grab-and-go item for your front window.
WHAT YOU NEED
375g All Butter Puff Pastry, pinned to 27cm x 27cm x 4mm
500g Vannella Cheese Fresh Ricotta
250g spinach, blanched, drained well, and roughly chopped
250g butternut pumpkin, roasted and roughly chopped
250g feta, crumbled
½ bunch fresh dill, roughly chopped
½ bunch fresh mint, roughly chopped
2 slices sourdough bread, stale with the crust removed
50ml full cream milk
1 free range egg
Sea salt and freshly ground black pepper, to taste
Egg wash and seed mix of your choice, to assemble
WHAT TO DO
If using a roll of pinned puff pastry, thaw it in the cool room overnight and do not bring it to room temperature until ready to roll.
Make a panade by mushing together the bread, milk, and eggs well by hand. Let this sit for 10 minutes to allow the bread to soak in the moisture. Then mix the panade with the remaining ingredients for the filling.*
Preheat the oven to 190°C fan-forced and prepare a baking tray with baking paper. Work with the puff pastry while it’s cold and firm yet pliable. If it’s a particularly warm day and the pastry becomes too soft, you can place it flat on a tray in the freezer for 5–10 minutes before working with it as a good insurance policy!
Decide on the portion size of your rolls, then cut the puff pastry in long strips to the width you desire. Apply the filling mixture along the centre of this strip. Brush the edge with egg wash, then fold your dough over so the two sides meet and press the seam down with a fork to seal. Then cut the lengths of filled rolls into the portion size you desire.**
When you are ready to bake, place your rolls on the lined baking tray with some room in between to allow the rolls to puff during baking. Brush with egg wash all over and sprinkle generously with seeds.
Bake for 25–30 minutes, until a beautiful deep golden brown.***
*Note: The filling mixture can sit in the fridge, covered, overnight.
**Note: You can freeze the portions at this stage allowing you to prep in larger quantities and have them ready to bake whenever needed.
***Note: Rolls can be kept warm in a pie warmer on display.
Recipe and images from Vannella Cheese
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