How do I store the puff pastry rolls?

Store the cooled puff pastry rolls in a sealed container in the refrigerator. They are good for about 2-3 days. You can also freeze them and reheat them later in the oven.

What is a good side dish with these puff pastry rolls?

A salad with arugula, cherry tomatoes, and balsamic dressing goes well with these puff pastry rolls.

Vegetarian puff pastry rolls with sweet potato and Parmesan cheese

Name: Vegetarian puff pastry rolls with sweet potato and Parmesan cheese
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 300 g sweet potatoes; 0.5 onion finely chopped; 1 tbsp breadcrumbs; 1 tsp cornstarch; 3 tbsp grated Parmigiano; 1 tsp mustard; 2 tbsp fresh parsley finely chopped; 1 tsp leveled curry powder; 1 leveled tsp cumin powder; Pepper and salt; Egg wash: 1 yolk and 1 tbsp milk whisked together; 2x 1 sheet of puff pastry 15cm by 28cm; 20 g grated Parmesan cheese and 10 g poppy seeds for sprinkling

Favorites

30min

•

Next Level

Puff pastry snacks are always great. These are vegetarian and made in rolls, with nicely spiced sweet potato and Parmesan cheese.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

300 g sweet potatoes
0.5 onion finely chopped
1 tbsp breadcrumbs
1 tsp cornstarch
3 tbsp grated Parmigiano
1 tsp mustard
2 tbsp fresh parsley finely chopped
1 tsp leveled curry powder
1 leveled tsp cumin powder
Pepper and salt
Egg wash: 1 yolk and 1 tbsp milk whisked together
2x 1 sheet of puff pastry 15cm by 28cm
20 g grated Parmesan cheese and 10 g poppy seeds for sprinkling

Preparation method

How do you make this?

Steam the sweet potatoes for about 20 min until cooked.

Let them cool slightly and mash the flesh.

Add the finely chopped onion, along with all the fresh and dry herbs, including the mustard, breadcrumbs, and cheese, season with salt and pepper, and mix everything well together.

Roll out the puff pastry.

Place the strip of puff pastry widthwise in front of you.

Lightly brush a band of about 1 cm with egg wash, spread the potato filling as evenly as possible, avoiding the brushed part of the dough, and carefully roll from the bottom to the top.

Leave the seam at the bottom of the rolled roll.

Let it chill in the refrigerator for at least 1 hour, lightly brush with egg wash, and roll the puff pastry log through the mixture of poppy seeds and Parmesan.

Cut into pieces of 1.5 cm, lay them flat on a baking sheet lined with parchment paper, and bake well for 15-20 min at 175-180 °C.

Serve warm.

You can also make these in advance, store them in the refrigerator, and reheat them in the oven at 180°C for about 4 min.