Roast Pumpkin & Cream Cheese Rolls
My fiancé's specialty.

Ingredients:
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
Method:
Pre-heat the oven to 180°C
Toss the pumpkin in the olive oil, then place in the oven
Once the pumpkin has roasted and softened, place in a food processor with the cream cheese, spinach, curry powder, salt & pepper
Blitz in the food processor until well combined
Prepare a baking sheet onto an oven tray
Roll the pastry sheet out in front of you, left to right, then cut in half (vertically)
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)
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
Using a fork, press down and seal the pastry at each of the open ends, then pierce the roll 3 times along the top
Repeat steps 8 & 9 with the other pastry sheet
Whisk the egg, then, using an egg brush, brush the egg all over the pastry
Place the rolls into the oven and bake until golden (approximately 15-20-minutes)
Once cooled you can slice into desired portion sizes
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