Puff Pastry Rolls With Kale, Ricotta, & Feta Tarifi

Malzemeler

• 2 Packages (2 Sheets Each) Frozen Puff Pastry, Each Sheet Cut In Thirds Lengthwise, 1 (10 Ounce) Package Chopped Kale, Or About 6 Cups, 2 Tablespoons Olive Oil, 2 Garlic Cloves, Minced, 1 Cup Ricotta Cheese, 1 Cup Crumbled Feta Cheese, 1/3 Cup Chopped Kalamata Olives, 1/3 Cup Finely Chopped Sun-dried Tomatoes, Salt & Pepper To Taste. To Finish: 1 Egg Beaten With 1 Tablespoon Water, 5 Tablespoons Sesame Seeds

Hazırlanışı

1. Remove the puff pastry from the freezer and allow it to come to room temperature. While the pastry is thawing, heat the oil in a heavy saucepan over medium heat. Add the kale and cook, stirring often until the kale is tender, about 10 minutes. Add the garlic, and cook another 2 minutes, stirring often. Remove the kale to a cutting board and chop finely. Squeeze out as much water as you can from the kale. In a bowl, mix together the kale, two cheeses, olives, and sun-dried tomatoes. Season with salt and pepper. Preheat oven to 400 degrees F. Lay six strips of puff pastry out on two parchment lined baking sheets. Spoon the filling onto the strips, allowing a half inch border along all edges. Place the remaining six strips of pastry over the filling, lining up edges. Use your fingers to gently crimp the edges and seal the filling within the pastry. Beat the egg with the water, and generously brush the top of each of the six pastry packages. Sprinkle the sesame seeds over the top of the pastry, then bake for about 20 minutes or until the pastry is puffed and golden brown. Allow the pastries to cool for 10 minutes, then cut into slices and serve warm.

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