Ricotta rolls w cheddar, spinach & maple fried bacon

Ricotta rolls w cheddar, spinach & maple fried bacon

ricotta rolls


250gm ricotta

1/3 cup cheddar

100gm bacon finely chopped

1 ½ cups fresh spinach

1 tablespoon maple syrup

Salt & Pepper

1 ½ sheets puff pastry – 3 rectangles of pastry

1 tbsp sesame seeds

1 egg (beaten)



Pre-heat the oven to 180 degrees Celsius and place greaseproof paper on a flat oven tray.

Lightly fry the bacon until brown and crisp.  Add the maple syrup, stir and take off the heat and place the bacon bits on a paper towel to absorb oil, set aside to cool.

In the same pan, wilt the spinach.  Place and spread the spinach on a plate lined with paper towels.  Place paper towels on top of the spinach, and press to absorb as much liquid as possible.  Finely chop the spinach and set aside.

Using a large bowl, mix the ricotta, cheddar, bacon and spinach until combined, add a grinding of salt and pepper.

Cut the pastry sheet in half, and using the other half, you should have 3 rectangles of pastry.  Separate the ricotta filling into 3 portions and place lengthways and roll, creating 3 long logs.  Do not cut the rolls before baking.  Brush the rolls with the beaten egg and sprinkle with sesame seeds.

Bake for 25 minutes or until the pastry is browned and cooked.

Let cool for at least 10 minutes before you slice the rolls into smaller bits.

Place your tin into the oven and bake for 20-25 minutes.

Serve with full cream greek yoghurt and a splash of sweet chilli.



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