Cheese and Vegetable Rolls

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other on the work surface and allow to defrost. Peel the carrot, clean and wash the zucchini. Cut both into fine sticks. Clean and wash spring onion and cut into fine rings. Clean, wash, dab dry and chop the parsley.

2. 2

   Steam vegetables briefly in hot clarified butter. Season with salt and pepper. Add parsley. Cut the puff pastry slices in half crosswise and roll out thinly. Whisk egg yolk and cream. Cover each square with a slice of ham, a slice of cheese and some vegetables. Brush the edges with whisked egg yolk. Roll up and press the ends together. Spread the remaining egg yolk and cream mixture on the rolls. Prick several times with a fork and place on a baking tray lined with baking paper.

3. 3

   Cover each square with a slice of ham, a slice of cheese and some vegetables. Brush the edges with whisked egg yolk. Roll up and press the ends together. Spread the remaining egg yolk and cream mixture on the rolls. Prick several times with a fork and place on a baking tray lined with baking paper. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Arrange on plates with some lettuce leaves and tomatoes as desired

Nutrition Facts

KCAL
780 kcal

CARBS
23 g

FATS
60 g

PROTEINS
33 g