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Roast Pumpkin & Cream Cheese Rolls

My fiancé's specialty.


  • Frozen spelt puff pastry, thawed (We used the brand “Careme”)

  • 4 cups pumpkin, skinned and chopped into cubes

  • 400g pack of cream cheese

  • 1 cup frozen spinach, thawed and drained completely

  • 1 heaped tablespoon of curry powder

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • ½ tablespoon of extra-virgin olive oil

  • 1 egg


  1. Pre-heat the oven to 180°C

  2. Toss the pumpkin in the olive oil, then place in the oven

  3. Once the pumpkin has roasted and softened, place in a food processor with the cream cheese, spinach, curry powder, salt & pepper

  4. Blitz in the food processor until well combined

  5. Prepare a baking sheet onto an oven tray

  6. Roll the pastry sheet out in front of you, left to right, then cut in half (vertically)

  7. Spoon the mixture into the middle of each pastry sheet, vertically, leaving around 3cm from the top and bottom (Make sure that you don’t overload the mixture, as the pastry needs to be able to overlap at least 2cm when you fold it in the next step)

  8. Fold one side of the pastry sheet over the mixture, then fold the other (it should overlap by 2-3cm), then press lightly along the seam to ensure that it is sticking

  9. Using a fork, press down and seal the pastry at each of the open ends, then pierce the roll 3 times along the top

  10. Repeat steps 8 & 9 with the other pastry sheet

  11. Whisk the egg, then, using an egg brush, brush the egg all over the pastry

  12. Place the rolls into the oven and bake until golden (approximately 15-20-minutes)

  13. Once cooled you can slice into desired portion sizes

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