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Zottarella flaky pastry

Zottarella flaky pastry

Category: Appetizers

60 Minutes
Preparation time
Ingredients for 6 people
25 g pine nuts
250 g mushrooms
1 bunch of green onions
1 tbsp. olive oil
Salt, pepper
Butter for the pan
1/2 bunch flat-leaf parsley
3 sprigs of basil
1 sprig of oregano
1 package (250 g) of Zottarella Roll Classic
150 g cooked ham
4 sun-dried tomatoes in oil
Piment d’Espelette
1 package (270 g) of pastry dough from the refrigerated foods section
1 egg
1 tbsp. milk
  1. Toast the pine nuts in an ungreased pan and remove. Clean and dice the mushrooms. Wash the green onions and cut into rings. Heat oil in a pan. Fry the mushrooms, then add the green onions and briefly fry together. Season with salt and pepper and let cool.
  2. Pre-heat oven to 200 °C with top and bottom heating. Grease the cups of a muffin tin.
  3. Wash the herbs, shake dry and chop the leaves. Drain the Zottarella Roll and dice together with the ham and dried tomatoes. Mix in the herbs, pine nuts and mushroom mixture. Season with salt, pepper and Piment d'Espelette.
  4. Roll out the pastry dough and cut into 12 rectangles. Place the dough inside the cups of the muffin tin and fill with the mixture. Fold the pastry dough ends up. Whisk the egg and milk and brush the pastry with it. Bake in the oven for about 25-30 min. Take out of the oven and enjoy warm or cold.

Recipe inspirations from the
Zottarella cookbook