Spinach & Cashew Ricotta Pastry RollsSpinach & Cashew Ricotta Pastry Rolls
Spinach & Cashew Ricotta Pastry Rolls
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!
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Recipe - Grange - Ryan's
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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
⅓ tsp Pepper
30ml The Happy Pear Organic Oat M*lk or oat milk alternative
1 tsp Sesame seeds
Directions
  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture, you want it dry.
  7. Rough chop the drained dry spinach. Gently fold the spinach through the cashew ricotta mix, taste and season.
  8. Roll out the sheet of puff pastry and cut it in half lengthwise.
  9. 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.
  10. 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.
  11. Cut them into four pieces per pastry length and carefully score the top of each pastry.
  12. Line a baking tray with baking parchment and add the pastries, ensuring to space them out so that they cook evenly.
  13. Brush the top of each pastry with some Happy Pear Oat Drink or alternative and sprinkle a pinch of salt and sesame seeds.
  14. 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

Shop Ingredients

Makes 8 servings
1 Roll of puff pastry (320g)
Not Available
200g SuperValu Baby Spinach
SuperValu Baby Spinach (200 g)
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
250g Cashew nuts
SuperValu Cashew Nuts (200 g)
SuperValu Cashew Nuts (200 g)
€2.09€10.45/kg
1 tsp Garlic powder
Schwartz Garlic Powder (50 g)
Schwartz Garlic Powder (50 g)
€3.20€64.00/kg
100ml Water
Not Available
1 Lemon
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 tsp Salt
SuperValu Table Salt   (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
⅓ tsp Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
30ml The Happy Pear Organic Oat M*lk or oat milk alternative
The Happy Pear Organic Oat Drink (1 L)
The Happy Pear Organic Oat Drink (1 L)
€2.59€2.59/l
1 tsp Sesame seeds
SuperValu Sesame Seeds (200 g)
SuperValu Sesame Seeds (200 g)
€1.19€5.95/kg

Directions

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture, you want it dry.
  7. Rough chop the drained dry spinach. Gently fold the spinach through the cashew ricotta mix, taste and season.
  8. Roll out the sheet of puff pastry and cut it in half lengthwise.
  9. 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.
  10. 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.
  11. Cut them into four pieces per pastry length and carefully score the top of each pastry.
  12. Line a baking tray with baking parchment and add the pastries, ensuring to space them out so that they cook evenly.
  13. Brush the top of each pastry with some Happy Pear Oat Drink or alternative and sprinkle a pinch of salt and sesame seeds.
  14. Bake for 30 minutes until golden brown and serve with The Happy Pear Sweet Beet Hummus.