Salami and cheese puff pastry rolls

Name: Salami and cheese puff pastry rolls
Ingredients: 1 sheet puff pastry (400 g); 1 salami sausage (250 g); 1 packet cheese slices (150 g); 1 egg yolk; 1 tablespoon milk; 1 teaspoon optional caraway poppy or sesame seeds

Appetizers - Salami and cheese puff pastry rolls by Teona L. - Recipia

Salami and cheese puff pastry rolls need very little rolling; they come out golden, with crisp edges. Salami and cheese are tucked into large puff pastry triangles, and the caraway, poppy or sesame seeds can be left out. I choose thin slices of salami, which roll up easily. Prep: 20 minutes. Cook: 25 minutes. Rest: 0 minutes. Total time: 45 minutes. Serves: 4. Approximately 950 kcal and 30 g protein per serving.

Ingredients

1 sheet puff pastry (400 g)
1 salami sausage (250 g)
1 packet cheese slices (150 g)
1 egg yolk
1 tablespoon milk
1 teaspoon optional caraway poppy or sesame seeds

Preparation

1. Preheat the oven to 200°C. Roll out the puff pastry just a little, cut it into strips about 10 cm wide, then cut each strip into large triangles, as you like. 2. Place a thin slice of salami and a quarter or half a slice of cheese on each triangle. 3. Roll up the triangles and place them on a baking tray lined with parchment paper. 4. Beat the egg yolk with the milk and brush each roll. Sprinkle with caraway, poppy or sesame seeds, if using, then bake for 25 minutes, until golden.

Notes

Thin, flexible slices of salami are easier to roll; large triangles may need a little longer in the oven, so keep an eye on them towards the end. Sometimes a slice of cheese sticks out at the edge if it’s too close to the pastry’s side. Take your time rolling them up and tuck the point underneath when you place each one on the tray. I bring the rolls, and leave the coffee to everyone else. They keep in the fridge for up to 3 days, but the pastry loses some of its crispness.