Puff Pastry Ring Cake with Salmon and Spinach.
If you’re looking for a special idea for a savory pie that’s out of the ordinary, you’re in the right place. Today we are preparing this tasty and versatile ring cake together, perfect for Easter and Easter Monday but also for a quick dinner or to enrich the aperitif buffet.
This elegantly looking ring cake is as beautiful to look at as it is delicious to eat!
Prepare it and even the most demanding guests will be speechless.
And speaking of puff pastry, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll puff pastry (round)
- 7 oz ricotta
- 5 oz spinach
- 3 oz smoked salmon
- 3 oz grated parmesan
- to taste salt
- 1 egg yolk
- to taste poppy seeds
Tools
- Food Processor
- Knife
- Brush
- Small Bowl
Steps
Wash the fresh spinach and blanch them in boiling water for about 2-3 minutes.
Let them cool, squeeze them well, and put them in a food processor along with the ricotta and grated parmesan.
Blend them until you get a cream.
Preheat the oven to 350°F
Unroll a puff pastry sheet, place it with its parchment paper on a baking tray, and position a bowl in the center.
Distribute the ricotta and spinach mixture around the bowl and add the smoked salmon.
Remove the bowl and cut 4 slits in the free circle to obtain 8 wedges as shown in the picture.
Fold the outer edge of the puff pastry towards the filling and the small triangles inward.
Brush the surface with the beaten egg yolk and sprinkle the poppy seeds.
Bake and cook for about 20/25 minutes until golden brown.
Remove from the oven and let cool slightly before transferring the ring cake onto a serving platter or a wooden cutting board.
Enjoy your meal!
Storage and Tips…
Store covered with a cake dome.
Consume within 2 days.
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