Vegetable puff pastry rolls

Name: Vegetable puff pastry rolls
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Puff pastry 2 rectangular rolls 1 lb; Extra virgin olive oil 2 tbsp; Verza (savoy cabbage) 3 cups; Leeks 4.2 oz; Swiss chard 6 cups; Spinach 6.7 cups; Provola cheese 5.3 oz; Fine salt to taste; Eggs 1; Fresh liquid cream to taste; Sesame seeds to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Low

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PRESENTATION

Puff pastry vegetable rolls have a moisture problem — the filling releases liquid during baking, the pastry steams instead of crisps, and you end up with something soft when it should be shattering. The fix is straightforward: dry the vegetables thoroughly before they go anywhere near the dough. That single step keeps the shell golden and fragrant while the filling stays soft and pulls when you bite through.

The filling here is savoy cabbage, leeks, erbette, and spinach, sautéed and folded with grated provola — a mild stretched-curd cheese with just enough pull. An egg wash and a generous scatter of sesame seeds finish the outside. They're good passed at a party, good on a buffet, and gone fast either way.

INGREDIENTS

Makes 8 rolls: Puff pastry 1 lb (460 g) - 2 rectangular rolls; Extra virgin olive oil 2 tbsp (30 g); Verza (savoy cabbage) 3 cups (200 g); Leeks 4.2 oz (120 g); Swiss chard 6 cups (250 g); Spinach 6.7 cups (200 g); Provola cheese 5.3 oz (150 g); Fine salt to taste

To decorate: Eggs 1; Fresh liquid cream to taste; Sesame seeds to taste

Preparation

How to prepare Vegetable puff pastry rolls

To make the vegetable rolls, start by cleaning the vegetables. Clean the leek by trimming the ends and removing the tougher outer leaves, then cut it into thin rounds 1. Wash the savoy cabbage, the chard and the spinach thoroughly, remove the tougher central rib from the cabbage 2 and cut it into thin strips 3.

Cut the chard the same way 4. Pour the extra virgin olive oil into a large skillet, add the leek 5, season with salt 6 and let it sauté for about 3 minutes, stirring often.

Then add the savoy cabbage 7, the chard 8 and mix 9.

Add the spinach as well 10, adjust the salt and continue cooking over high heat for about 8 minutes, stirring occasionally, until the vegetables are wilted and much of their moisture has evaporated 11. Meanwhile, grate the provola cheese using a coarse grater 12.

Transfer the vegetables to a colander and let them drain to remove excess liquid 13, then let them cool slightly. Transfer the well-drained vegetables to a bowl, add the provola 14 and mix to distribute it evenly 15.

Preheat the conventional oven to 3922F. Unroll the first sheet of puff pastry, keeping it on its parchment paper, and divide it into 4 equal rectangles 16. Lightly prick the surface of each rectangle with the tines of a fork 17, without piercing all the way through the dough. Place a portion of filling in the center of each rectangle 18.

Arrange the filling leaving the edges free 19. Roll the puff pastry around the filling starting from the long side 20, and seal the edges carefully by pressing with your fingers. Fold the ends slightly inward and press again 21 to prevent the filling from leaking out during baking.

Repeat the same process with the second sheet of puff pastry until you have 8 rolls. Arrange them on a baking sheet lined with parchment paper, leaving a little space between them. In a small bowl beat the egg together with the cream, then use the mixture to brush the surface of the rolls 22. Sprinkle with sesame seeds 23 and bake in the preheated conventional oven at 3922F, on the middle rack, for about 30 minutes, until the pastry is well puffed and golden. Remove the vegetable rolls from the oven 24, let them cool for a few minutes and serve.

Storage

You can store the vegetable rolls in the refrigerator for 2-3 days in an airtight container. Before serving, warm them in the oven for a few minutes to make the puff pastry crisp again.

You can also freeze them after baking, once they are completely cooled. Let them thaw in the refrigerator and reheat in the oven before serving.

Tip

You can customize the filling using other seasonal leafy greens, such as Tuscan kale (cavolo nero) or broccoli rabe (cime di rapa), taking care to cook and drain them well before adding them to the provola.

To get a crisp base on the puff pastry, it is important that the vegetables are well dried and not too hot at the time of filling.

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