Asparagus Puff Pastry Rolls with Mozzarella and Salami
Let’s celebrate the end of asparagus season with these crispy and flaky golden brown asparagus puff pastry rolls stuffed with asparagus spears, mozzarella and salami.
Servings 4 people
Ingredients
- 500 g puff pastry block
- 1 mozzarella cut to 8 pcs
- 8 teaspoon 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
Instructions
- 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.