Spinach & Cashew Ricotta Pastry Rolls
The Happy Pear Easter Brunch
These are a great way to eat more greens; pastry makes
everything taste fabulous! The first time Steve made them,
his kids devoured them!
The Happy Pear
The Happy Pear
Recipe - Grange - Ryan's
Spinach & Cashew Ricotta Pastry Rolls
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 Roll of puff pastry (320g)
200g SuperValu Baby Spinach
250g Cashew nuts
1 tsp Garlic powder
100ml Water
1 Lemon
1 tsp Salt
â…“ tsp Pepper
30ml The Happy Pear Organic Oat Milk or oat milk alternative
1 tsp Sesame seeds
Directions
Ingredients
- 1 Roll of puff pastry (320g)
- 200g SuperValu Baby Spinach
- 250g Cashew nuts
- 1 tsp Garlic powder
- 100ml Water
- 1 Lemon
- 1 tsp Salt
- â…“ tsp Pepper
- 30ml The Happy Pear Organic Oat Milk or oat milk alternative
- 1 tsp Sesame seeds
Method
- Preheat the oven to 190°C.
- To make the filling: For the cashew ricotta, add the cashew nuts to a saucepan and cover with just-boiled water, bring to a boil, and reduce to a simmer for 10 mins. Drain and give them a good rinse.
- Add the rinsed soaked cashew nuts into the blender along with 100ml of water, the garlic powder, salt, juice of one lemon, and black pepper. Blend until smooth.
- If the mixture is a little lumpy, put it through a sieve to get the creamy sauce and keep the leftover nuts chunks for something else.
- To wilt the spinach, add it to a pot with 100ml of just-boiled water and put the lid on, leave it to wilt for five minutes.
- Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture, you want it dry.
- Rough chop the drained dry spinach. Gently fold the spinach through the cashew ricotta mix, taste and season.
- Roll out the sheet of puff pastry and cut it in half lengthwise.
- Using two spoons, spoon the spinach and ricotta filling into a long sausage-like shape in the middle of the pastry, going lengthwise. Make sure it spans the full length of the pastry sheet.
- Fold over the pastry so the two ends meet. Use a fork to seal and compress the ends of the pastry. Repeat with the other pastry sheet and the remaining spinach ricotta filling.
- Cut them into four pieces per pastry length and carefully score the top of each pastry.
- Line a baking tray with baking parchment and add the pastries, ensuring to space them out so that they cook evenly.
- Brush the top of each pastry with some Happy Pear Oat Drink or alternative and sprinkle a pinch of salt and sesame seeds.
- Bake for 30 minutes until golden brown and serve with The Happy Pear Sweet Beet Hummus.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Recipe
Ingredients
- 1 Roll of puff pastry (320g)
- 200g SuperValu Baby Spinach
- 250g Cashew nuts
- 1 tsp Garlic powder
- 100ml Water
- 1 Lemon
- 1 tsp Salt
- â…“ tsp Pepper
- 30ml The Happy Pear Organic Oat Milk or oat milk alternative
- 1 tsp Sesame seeds
Method
- Preheat the oven to 190°C.
- To make the filling: For the cashew ricotta, add the cashew nuts to a saucepan and cover with just-boiled water, bring to a boil, and reduce to a simmer for 10 mins. Drain and give them a good rinse.
- Add the rinsed soaked cashew nuts into the blender along with 100ml of water, the garlic powder, salt, juice of one lemon, and black pepper. Blend until smooth.
- If the mixture is a little lumpy, put it through a sieve to get the creamy sauce and keep the leftover nuts chunks for something else.
- To wilt the spinach, add it to a pot with 100ml of just-boiled water and put the lid on, leave it to wilt for five minutes.
- Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture, you want it dry.
- Rough chop the drained dry spinach. Gently fold the spinach through the cashew ricotta mix, taste and season.
- Roll out the sheet of puff pastry and cut it in half lengthwise.
- Using two spoons, spoon the spinach and ricotta filling into a long sausage-like shape in the middle of the pastry, going lengthwise. Make sure it spans the full length of the pastry sheet.
- Fold over the pastry so the two ends meet. Use a fork to seal and compress the ends of the pastry. Repeat with the other pastry sheet and the remaining spinach ricotta filling.
- Cut them into four pieces per pastry length and carefully score the top of each pastry.
- Line a baking tray with baking parchment and add the pastries, ensuring to space them out so that they cook evenly.
- Brush the top of each pastry with some Happy Pear Oat Drink or alternative and sprinkle a pinch of salt and sesame seeds.
- Bake for 30 minutes until golden brown and serve with The Happy Pear Sweet Beet Hummus.
