Puff pastry roll with rice and pointed cabbage filling and hollandaise sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature. Prepare rice in boiling salted water according to package instructions. Drain rice. Peel and finely dice onion. Clean the pointed cabbage, quarter it and remove the stalk. Cut cabbage into small pieces.

2. 2

   Heat 2 tablespoons of oil in a large frying pan. Fry the pointed cabbage for 2-3 minutes in 2 portions and season with salt, pepper and nutmeg. Clean, clean and halve the mushrooms. Heat 2 tablespoons of oil in a frying pan and fry the mushrooms for 4-5 minutes until golden brown. Add the diced onion about 2 minutes before the end of the cooking time. Wash the dill, shake dry and finely chop the flags of 4 stems. Mix rice, pointed cabbage, mushrooms, sauce thickener and 2/3 of the chopped dill and season with salt and pepper. Place the puff pastry slices on top of each other and roll out rectangularly (approx. 40 x 23 cm) on a floured work surface. Spread the rice mixture in the middle. Cut the dough on both sides into approx. 2 cm wide strips until 1 cm before filling. Mix egg yolk and cream and spread the dough strips with it.

3. 3

   Wash the dill, shake dry and finely chop the flags of 4 stems. Mix rice, pointed cabbage, mushrooms, sauce thickener and 2/3 of the chopped dill and season with salt and pepper. Place the puff pastry slices on top of each other and roll out rectangularly (approx. 40 x 23 cm) on a floured work surface. Spread the rice mixture in the middle. Cut the dough on both sides into approx. 2 cm wide strips until 1 cm before filling. Mix egg yolk and cream and spread the dough strips with it. Fold the dough strips alternately over the filling and spread with egg cream. Place the puff pastry roll diagonally on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Put the hollandaise sauce in a saucepan and heat it up. Add chopped dill at the end. Arrange the puff pastry roll with the hollandaise and garnish with the remaining dill

4. 4

   Fold the dough strips alternately over the filling and spread with egg cream. Place the puff pastry roll diagonally on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Put the hollandaise sauce in a saucepan and heat it up. Add chopped dill at the end. Arrange the puff pastry roll with the hollandaise and garnish with the remaining dill

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
550 kcal

CARBS
36 g

FATS
42 g

PROTEINS
8 g