Savoury Puff Pastry Whirls

Parmesan and Pesto, or Dijon and Honey

Gaggenau’s own recipe

SERVES: 20 whirls

APPLIANCE: Combination Steam Oven - 200C / 60% humidity

COOKING TIME: 15 minutes (15mins prep)

DIFFICULTY: Simple

 

Ingredients

  • 250g packet puff pastry

  • 1 jar pesto

  • 25g parmesan cheese, grated

  • 1 egg white beaten with 1tbsp water

Alternative Filling - Dijon Mustard and Honey

  • 1 tbsp Dijon mustard

  • 2 tbsp runny honey

  • 75g prosciutto ham

  • 3 tbsp grated parmesan cheese

  • 1 egg white beaten with 1 tbsp water

 

Method

  1. Pre-heat the combination steam oven at 200°C/30% humidity.

  2. Roll pastry into a rectangle and spread with pesto and sprinkle with parmesan cheese.

  3. Roll in from the wide side to the middle and then roll in the opposite side towards the middle.

  4. Cut the roll into approximately 1cm wide slices.

  5. Line the cooking inserts or a baking tray with baking paper and place the pastry whirls a reasonable distance apart to allow for spreading during cooking.

  6. Brush with the egg white glaze and bake for about 15 minutes until golden brown.

Alternative Filling - Djion and Honey

  1. Mix the mustard and honey together and spread onto the rolled out puff pastry.

  2. Place the prosciutto slices on top and sprinkle with 2tbsp parmesan cheese, roll pastry as above.

  3. Sprinkle with the remaining 1tbsp of parmesan once cooked.