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Puff pastry rolls with goat cheese
Puff pastry rolls with goat cheese
4.3
7 Reviews.
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Delicious puff pastry rolls with goat cheese that goes fast and easy to prepare. The rolls have a perfect combination of a nicely crispy cheese crust with a soft inside. They are perfect as a starter, mingling food, or for a buffet. You can freeze them and then put them directly in the oven before serving.

Ingredient List for 6 servings:
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1 Puff pastry roll
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1 Egg
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100 gr Shredded cheese
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100 gr Goat cheese
Oven temperature:
220 degrees Celsius
Instructions:
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Preheat the oven at 220 degrees Celsius.
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Roll out the puff pastry roll. Dived the roll in approx twenty long rectangles along the short side of the roll. Then dived the rolls in half on the long side of the roll.
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Put the egg in a small bowl and stir it together with a fork. Brush the puff pastry roll with the egg.
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Shred the cheese, and cut the goat cheese in thin slices.
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Sprinkle the cheese over the puff pastry rolls.
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Turn the puff pastry like a spirals, and then lay them on a baking paper.
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Brush the rolls with the egg when they are shaped like spirals.
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Divide the goat cheese evenly on top of the rolls.
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Put the rolls in the middle of the oven for approx fifteen minutes, or until the surface of the rolls are golden brown.
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Take out the rolls from the oven and let them rest five minutes before serving.
A selection of recipes from the same country.
This recipe is from France
This is a dessert made with fresh pears, but instead of making a classic sugar syrup, it's made with read wine. The pears can be used as a stuffing in a boar or a deer, but use the sauce instead of the coulis on the side of the dish.
This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!
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