Tricolor Roll

Name: Tricolor Roll - Hortensia O.
Ingredients: Orange dough:; 2 eggs; 2 tablespoons oil; 1 tablespoon sour cream; 2 tablespoons flour; 1/3 baking powder; 2 tablespoons pepper paste or ketchup; salt Yellow dough:; 2 eggs; 2 tablespoons flour; 2 tablespoons oil; 1 tablespoon sour cream; 100 g cow or sheep cheese; 1/3 baking powder Green dough:; 2 eggs; 2 tablespoons oil; 2 tablespoons flour; 1 tablespoon sour cream; 1/3 baking powder; 3 tablespoons spinach (cooked and chopped); salt Filling:; 300 g cream cheese; 100 g sour cream; salt; 1 teaspoon paprika

Appetizers - Tricolor Roll by Hortensia O. - Recipia

Tri-Color Roll Appetizer I first made the tri-color roll for a festive meal when I needed an easy-to-slice appetizer that would look good on a platter. Since then, I've returned to this recipe, especially when I want something I can prepare a day in advance that’s different from the classic cream-filled pastries or cold cuts. It’s a savory roll with a fluffy base, filled with cream cheese, that keeps well in the fridge and can be easily adapted based on what I have at home. Quick Info Total Time: about 1 hour Preparation Time: 30 minutes Baking Time: 20-30 minutes Servings: 12-14 slices Difficulty: medium Recipe Type: savory appetizer for festive platters or gatherings Ingredients Orange Batter: - 2 eggs - 2 tablespoons oil - 1 tablespoon sour cream - 2 tablespoons flour - 1/3 packet baking powder - 2 tablespoons pepper paste or ketchup - salt Yellow Batter: - 2 eggs - 2 tablespoons flour - 2 tablespoons oil - 1 tablespoon sour cream - 100 g cow or sheep cheese - 1/3 packet baking powder Green Batter: - 2 eggs - 2 tablespoons oil - 2 tablespoons flour - 1 tablespoon sour cream - 1/3 packet baking powder - 3 tablespoons cooked and chopped spinach - salt Filling: - 300 g cream cheese (or well-drained cottage cheese) - 100 g sour cream - salt - 1 teaspoon sweet paprika Instructions 1. Start by preparing 3 large bowls for egg whites and 3 small bowls for egg yolks. Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper. 2. For each batter, separate the eggs: egg whites in the large bowls, yolks in the small bowls. 3. Whip the egg whites with a pinch of salt until stiff. They should hold their shape but not be dry. 4. In each small bowl with egg yolks, add the specific ingredients: for the orange batter, add oil, sour cream, pepper paste or ketchup, baking powder, flour, and salt. For the yellow batter, add oil, sour cream, grated cheese, baking powder, and flour. For the green batter, mix oil, sour cream, chopped spinach, baking powder, flour, and salt. 5. Mix the yolk compositions well separately. 6. Pour each composition over the whipped egg whites and gently fold in, using an upward motion to retain volume. 7. Using a spoon, place stripes of each batter onto the prepared tray, alternating colors until the mixtures are finished. They don't need to be perfect stripes, but should be somewhat separated across the width of the tray. 8. Bake in the oven for 20-30 minutes or until a toothpick comes out clean. 9. Spread a clean, slightly damp towel on the table. Carefully remove the hot roll from the tray and flip it onto the towel. Peel off the parchment paper, then gently roll it up using the towel. Let it cool completely while rolled. 10. For the filling, mix the cream cheese with sour cream, salt, and paprika. You can use a mixer for a smooth texture. 11. Once the base has cooled, unroll it, spread the filling evenly, and then re-roll tightly. 12. Wrap the roll in plastic wrap and refrigerate for at least 2-3 hours, ideally overnight, for easier slicing. Why I Make This Recipe Often It’s one of those rolls that looks great without being complicated. It slices easily, stays fresh in the fridge, and doesn’t dry out quickly. I can prepare it a day in advance, and it pairs well on a platter with other savory appetizers. Plus, the filling can be easily adapted. Tips and Variations Tips - Allow the roll to cool completely before filling it. Otherwise, the filling will melt and won't hold well. - It’s important not to overbeat the egg whites; they should be firm but not dry. - For more vibrant colors, use hot pepper paste, well-drained spinach, and salty cheese. Substitutions - Cream cheese can be replaced with creamy cottage cheese mixed with a little sour cream. - Instead of spinach, you can use wild garlic or chopped dill for a different shade of green. - Pepper paste can be swapped with plain ketchup for the orange batter. Variations - You can add diced ham, corn, or dill to the filling. - The base can also be filled with pâté or other savory spreads, but the texture will be different. - For a stronger flavor, you can sprinkle some seeds or freshly ground pepper inside. Serving Ideas - Slice thinly and arrange on a platter, possibly alongside olives or cherry tomatoes. - Great as a snack for parties, brunch, or as a packed lunch for work. - You can garnish with some herbs or green onions before serving. Frequently Asked Questions 1. What can I substitute for the cheese in the yellow batter? The cheese can be replaced with grated cheese or feta, but feta is saltier, so be cautious with the salt. 2. What if I don’t have pepper paste for the orange batter? You can use plain ketchup. It won’t have the same intense flavor, but it provides the right color. 3. Can I freeze the roll? I don’t recommend freezing it, as the texture of the base becomes soggy upon thawing. It’s better to keep it in the fridge and consume it within 2-3 days. 4. Can I make the roll with just two colors? Yes, you can omit one of the mixtures and use only two batters. 5. What if I don’t have a suitable kitchen towel for rolling? You can use damp parchment paper, but a towel absorbs steam better and helps form the roll. Nutritional Values (estimated, per slice) One slice (out of 14) has approximately: Calories: 90-100 kcal Protein: 4-5 g Fat: 5-6 g Carbohydrates: 6-8 g Values are approximate and depend on the type of cheese, thickness of slices, and additions. The roll is quite filling, especially if you use richer cheese or dense sour cream. Storage and Reheating The roll keeps well in the fridge, wrapped in plastic wrap, for up to 3 days. I don’t recommend reheating; it’s served cold, straight from the fridge. If the edges of the base dry out, slice only what you need and keep the rest well-wrapped. If you want to prepare it for a meal, the simplest way is to make it a day in advance and portion it before serving.

Tricolor Roll

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