Spinach Ricotta Rolls (Print Version)
# Ingredients:
01 -
2 cups frozen chopped spinach, thawed.
02 -
2 cups ricotta cheese.
03 -
½ cup fresh grated parmesan.
04 -
1 tablespoon minced garlic.
05 -
¼ teaspoon salt.
06 -
¼ teaspoon pepper.
07 -
2 tablespoon sesame seeds.
08 -
2 eggs, whisked separately.
09 -
4 sheets puff pastry.
# Instructions:
01 -
Take puff pastry from freezer and let thaw.
02 -
Thaw spinach in warm water, breaking up frozen chunks. Drain well in fine mesh sieve.
03 -
Mix spinach, ricotta, parmesan, garlic, salt, pepper and 1 whisked egg in a bowl.
04 -
Spread filling evenly on flattened pastry sheets. Roll up each sheet.
05 -
Place rolls on baking sheet and refrigerate 10 minutes.
06 -
Cut each roll into 2-3 pieces. Brush with remaining whisked egg and sprinkle with sesame seeds.
07 -
Cook at 350°F for 30 minutes until golden brown and flaky.
# Notes:
01 -
Use sharp serrated knife for clean cuts.
02 -
Make rolls same size for even baking.
03 -
Can make filling ahead and store in fridge for 2 days.
04 -
Use food processor for smoother filling.
05 -
Freezes well for up to 3 months.