On the day I tested this recipe, I decided to fry lots of chicken cutlets (don’t know what possessed me because I never fry!). You know how tempting fresh, hot, crispy shnitzel is. Well, whoever came into the kitchen made a beeline straight for this instead! Thanks, Rachel, for another winner!
Broccoli Mushroom Roll
Recipe By Brynie Greisman
- Cook & Prep: 1 h
- Serving: 16
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Roll
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Heat a little bit of oil in a large frying pan. Sauté onion for five minutes, until golden. Add mushrooms and continue sautéing for an additional seven to eight minutes, until mushrooms are wilted. Stir occasionally.
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Meanwhile, cook broccoli in a small amount of salted water until soft. Drain well and mash with a potato masher. You want to have small pieces, not large pieces and not mush.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Add sautéed onions and mushrooms to the broccoli. Season generously with salt and pepper and a pinch or two of nutmeg. Taste and adjust seasoning if desired. Add ricotta cheese and mozzarella cheese and combine all together well.
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Divide puff pastry in half. On a floured surface, roll out each section to a nice-sized rectangle. Spread filling all over dough and roll up jelly-roll style.
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Carefully place the rolls in a large baking pan. Smear tops with egg yolk. Bake for 30 minutes or until golden. I recommend leaving it in the oven with the oven off and the door partially opened for another 10–15 minutes.
Note:
I slice the mushrooms in the food processor so they are nice and thin, and easier to mix in the frying pan. Also, I used low-fat mozzarella cheese and just sprinkled a little regular fat cheese on top of the broccoli mixture before I rolled up the dough.
Tip:
If you like really crisp knishes, slice a piece of the roll and turn on its side. Toast in the toaster oven for a few minutes until browned. Delicious!
Credits
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
