Puff pastry roll with sweet pepper
6 servings
30 minutes
Layered roll with sweet pepper is a harmony of flavors and textures embodied in an elegant appetizer. Its roots go back to European cuisine, where the combination of airy dough and rich filling has always been valued. Bright sweet peppers add freshness and juiciness to the dish, while spicy salami and cheese add richness. The delicate puff pastry, infused with the aromas of the filling, becomes golden and crispy after baking. This roll is perfect for festive tables as well as cozy home evenings. It is convenient to serve in portioned slices, and its rich flavor makes it a great complement to a glass of wine. The simplicity of preparation and impressive presentation make it a favorite among appetizers – a light yet striking addition to any table.
1
Cut the pepper into small cubes. In a large skillet, heat a small amount of oil and sauté the pepper for 3-4 minutes over medium heat until soft. Transfer to a bowl.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Butter: 1 tablespoon
- Yellow bell pepper: 1 piece
2
Cut the salami into cubes and place it next to the pepper. Add grated cheese, egg yolks, and parmesan. Season with salt and pepper.
- Salami: 100 g
- Cheese: 400 g
- Egg yolk: 2 pieces
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough into a rectangle. Place the filling on top and roll it tightly into a log. Pinch the edges firmly and place it in the freezer for 20 minutes.
- Yeast puff pastry: 450 g
4
Preheat the oven to 180 degrees. Slice the roll and place it on a parchment-lined baking sheet. Bake until done for about 20 minutes.