My daughter can live on these, when I make these she gets so excited. So it wasn't surprising that she requested these the other day again.
These ones I actually got her to make, as they are so simple to make.
But the best things about these is that they can be prepared days earlier than needed, then frozen unbaked. I like to make a large quantity, have some that day and freeze the rest for another time. Once frozen you bake them straight from the freezer, until the pastry is cooked to your liking.
I have provided the recipe below, but you can add or take stuff out. I like to add spring onions if I have them in the fridge. You can also add different cheeses, like parmesan and feta instead of mozzarella. You can also use fresh spinach instead of frozen.
You can make these in a triangle shape if you prefer, as pictured below.
These are great for parties or just as an after school snack, as you can prepare them days in advance and just take them out of the freezer bake for 20 minutes.
So try these if you like to have simple snacks for yourself, your family or when unexpected guests arrive.
These ones I actually got her to make, as they are so simple to make.
But the best things about these is that they can be prepared days earlier than needed, then frozen unbaked. I like to make a large quantity, have some that day and freeze the rest for another time. Once frozen you bake them straight from the freezer, until the pastry is cooked to your liking.
I have provided the recipe below, but you can add or take stuff out. I like to add spring onions if I have them in the fridge. You can also add different cheeses, like parmesan and feta instead of mozzarella. You can also use fresh spinach instead of frozen.
You can make these in a triangle shape if you prefer, as pictured below.
These are great for parties or just as an after school snack, as you can prepare them days in advance and just take them out of the freezer bake for 20 minutes.
So try these if you like to have simple snacks for yourself, your family or when unexpected guests arrive.
Recipe
Recipe adapted from a Donna Hay magazine
Makes 10 scrolls
265g ricotta
100g grated mozzarella
100g frozen spinach, thawed
Zest of 1 lemon, grated
1 egg
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
1 egg, extra lightly beaten
Makes 10 scrolls
265g ricotta
100g grated mozzarella
100g frozen spinach, thawed
Zest of 1 lemon, grated
1 egg
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
1 egg, extra lightly beaten
Preheat oven to 200C/180C fan forced.
Place the ricotta, mozzarella, spinach, lemon zest and egg in a bowl. Season with salt and pepper. Mix to combine.
Lay one sheet of pastry on a chopping board. Spread over the cheese and spinach mix, leaving a 2cm border on two edges. Brush the top edge of the pastry with some beaten egg, this will act as a 'glue' when you role it up.
Place the ricotta, mozzarella, spinach, lemon zest and egg in a bowl. Season with salt and pepper. Mix to combine.
Lay one sheet of pastry on a chopping board. Spread over the cheese and spinach mix, leaving a 2cm border on two edges. Brush the top edge of the pastry with some beaten egg, this will act as a 'glue' when you role it up.
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When the pastry has softened enough, roll up the pastry, relatively tightly, place seam side down on board. Slice into 1-1.5cm thick slices. Brush entire pastry with some beaten egg.
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Place, cut side up on a baking tray lined with baking paper.
Bake for 18-20 minutes or until golden.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713956682/
Pin it: www.pinterest.com.au/pin/399413060713956682/
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