Pumpkin roll with cheese
4 servings
60 minutes
Pumpkin roll with cheese is a true culinary art inspired by European traditions. The tender, sweet pumpkin complemented by the tangy Philadelphia cheese creates a unique balance of flavors, while the crispy puff pastry adds an exquisite texture to the dish. The combination of fried onions, nutmeg, and black pepper makes the filling rich and aromatic. This roll can be served as a warm appetizer or as a main dish – it will surprise guests with its originality. The taste evokes cozy autumn evenings, and the golden crust whets the appetite at first glance. Perfect for a festive dinner or a cozy home tea party. Its simplicity in preparation makes it accessible even for novice cooks, while the result consistently delights with sophistication and warmth.
1
Peel the pumpkin, cut it into large pieces, and boil in salted water until semi-cooked. Cool it down, grate it on a coarse grater, and place it in a colander to drain excess liquid.
- Pumpkin: 800 g
- Salt: pinch
2
Chop the onion into small pieces, fry in oil until golden brown, add to the pumpkin. Also add pepper, nutmeg, cheese. Mix well.
- Onion: 50 g
- Vegetable oil: 50 ml
- Ground black pepper: pinch
- Ground nutmeg: pinch
- Philadelphia cheese: 200 g
3
If necessary, roll out the puff pastry thinly and preheat the oven to 180 degrees.
- Puff pastry: 300 g
4
Place the puree in the center along the long edge of the dough, fold the edges, seal them and the ends of the roll. You can turn the roll over and brush it with egg for a nicer appearance.
- Philadelphia cheese: 200 g
5
Bake in the oven at 180 degrees for at least 20 minutes, until a golden crust forms.