Blätterteigrollen mit Ricotta, Speck und Erbsen
Delicious puff pastry rolls filled with ricotta, bacon, and peas, perfect as a snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 rolls 1x
- Category: snacks
- Method: bake
- Cuisine: Italian
- Diet: omnivore
Ingredients
Scale
- 1 sheet puff pastry
- 200 grams ricotta cheese
- 100 grams cooked bacon, chopped
- 150 grams green peas, cooked
- 1 egg, beaten (for egg wash)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 200°C (392°F).
- Roll out the puff pastry on a lightly floured surface.
- In a bowl, mix the ricotta, bacon, peas, salt, and pepper.
- Cut the pastry into squares and place a spoonful of the filling in the center of each square.
- Fold the pastry over the filling and seal the edges.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- These rolls can be frozen before baking.
- Feel free to substitute the bacon with ham or other meats.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1 gram
- Sodium: 300 milligrams
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 30 milligrams