Asparagus Puff Pastry Rolls with Mozzarella and Salami
- 500 g puff pastry block
- 1 mozzarella cut to 8 pcs
- 8 tsp of pesto
- 8 slices of salami I used German salami, the slices are bigger
- grated Parmigiano Reggiano or finely grated parmesan
- 1 whisked egg to brush the rolls before baking
- Line your oven tray with a baking paper. Preheat the oven to 180°C.
- Dust the working surface with flour and roll out the pastry. Ideally, you want to make a sheet that is around 400mm x 250mm. You can buy a sheet of puff pastry that is ready to use but because it's smaller ( 350mm x 230mm) it makes only 7 rolls instead of 8.
- Divide the sheet of pastry into 8 triangles.
- Smear pesto over each triangular piece. Centre salami, mozzarella and 3 asparagus spears in the middle.
- Wrap up the pastry around the filling.
- Leave gaps between the rolls when placing them on the baking tray and place the tip of the triangle facing down.
- Brush the puff pastry rolls and exposed asparagus ends with a whisked egg and sprinkle with grated cheese before putting them to the oven.
- brush puff pastry with whisked egg
- Bake for 45 - 50 minutes. Serve warm.
- Let it rest for 5 minutes before serving.
- Note: As you can spot in one of the pictures above there is a sage leaf that I was going to wrap inside with the other ingredients. I was experimenting with adding sage into the rolls as I really liked the taste of it in the asparagus soup but I wasn't very keen on it in the rolls in the end. Therefore, I didn’t add the sage into the ingredient list.
ABOUT THE RECIPE
The asparagus season is just about over. It starts early April and typically ends in June. Asparagus is one of the first fresh vegetables available. It has a good balance of vitamins that our body needs after a cold winter. The fact that asparagus season is almost over means it won't be locally produced and you won't save money on some great offers. However, shops usually have some imported asparagus all year around.
These rolls are relatively easy to prepare and they look impressive once they are done. They come out from the oven golden brown and flaky, filled with melted mozzarella, salami and delicious asparagus. The parts of the vegetable that were wrapped in the pastry stayed tender and juicy while the exposed ends sprinkled with cheese got crispy almost caramelized on the outside.
The rolls are good on their own as a side dish or they can be impressive party food. They actually made a perfect companion to our creamy asparagus soup and both recipes together gave us a delicious filling dinner. While my husband and I thought these crispy rolls were delicious and I was so pleased with their look. Unfortunately, with all honesty, they weren't as successful with my kids. The boys ate them once they pulled the asparagus spears out. Luckily the soup went down surprisingly well.