Puff Pastry Roll with Paprika
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g bell pepper (s), pointed, red, diced
- 300 g bell pepper (s), pointed, yellow, diced
- 1 onion (s), finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 50 g pumpkin seeds
- 200 g feta cheese (also cow`s milk), diced
- 50 ml cream
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 1 point puff pastry, fresh, in baking paper
- salt and pepper
- possibly egg yolk
Print Recipe
Pin Recipe Instructions
- Sweat the onion and garlic in olive oil until translucent, add the diced paprika and stir-fry for 2-3 minutes. Mix in the pumpkin seeds, feta and herbs, pour on the cream and simmer for another 5 minutes. Season to taste with salt and pepper and allow to cool.
- Unroll the puff pastry roll with the paper, place the filling in the middle of the puff pastry, leaving about 10 cm free on the long sides and about 5 cm on the narrow sides. First fold one long side over the filling, brush the top with cold water, then fold the other long side over it and press down firmly. Fold the sides together like a gift package and press them up. Poke steam holes in the top of the roll with a fork (if necessary brush with egg yolk). Bake at 170 degrees for about 40 minutes.
- Tip: If you are preparing several different filled puff pastry rolls for a party (they can be frozen and baked great), it is advisable to form letters out of puff pastry and use them to label the pastry rolls.
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