Ready in no time, tasty and customizable, these Filled Puff Pastry Rolls are perfect for a delicious appetizer or a buffet dinner on the terrace in the summer or inside the house in the warmth in winter.
The beauty of Filled Puff Pastry Rolls is that you can personalize them with whatever you want. We used homemade Genovese pesto, but you can use arugula or celery pesto, the sun-dried tomatoes in oil can be left whole or roughly chopped, black olives are perfect chopped with a handful of pine nuts, then rolled and baked.
An appetizer ready in less than 20 minutes, these filled puff pastry rolls will also please children. If you want them to eat grilled vegetables, put a zucchini or an eggplant slice over the pesto instead of sun-dried tomatoes, or maybe even with them chopped on top.
At my house, these quick and tasty recipes are always a hit, maybe served with a board of cold cuts and cheeses, and some breadsticks or spreads on crostini, and the summer dinner is ready.
Below, I’ll leave you with other delicious appetizers with puff pastry, and then let’s discover right below the photo how to prepare these filled puff pastry rolls!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 puff pastry (rectangular)
- 12 sun-dried tomatoes in oil
- 1 bunch basil
- 1 clove garlic (optional)
- 1 tablespoon pine nuts
- 0.7 oz grated Parmesan cheese
- to taste extra virgin olive oil
- 1 teaspoon coarse salt
- 1 oz black olives
Tools
- 1 Chopper
- 1 Baking Tray oven
Preparation of Puff Pastry Rolls
To prepare the puff pastry rolls, first wash and dry the basil, then detach the leaves.
In the glass of a chopper or inside a blender, add the basil, a pinch of coarse salt, the garlic clove with its core removed, the pine nuts, and Parmesan cheese, and blend intermittently.
Add the extra virgin olive oil sparingly until you have the consistency of a creamy pesto that can be spread on the pastry.
Drain the sun-dried tomatoes from their preserving oil, then dry them and chop them roughly, we left them almost whole.
Preheat the oven in static mode to 356°F and line a baking tray with parchment paper.
Unroll the puff pastry, spread the pesto over the entire surface, and distribute the slices or pieces of sun-dried tomatoes and chopped black olives on top.
To add crunchiness, you can add whole or chopped pine nuts along with the black (or Taggiasca) olives.
Roll up the pastry from the long side without squeezing too tightly.
Cut the rolls with a smooth-bladed knife very gently, and place them well spaced on the parchment paper on the baking tray.
Bake them on the middle rack of the oven for 15/18 minutes, then take them out. They are delicious hot but also perfect at room temperature.
Storage, Tips, and Variations for Filled Puff Pastry Rolls
If you have time before cutting the rolls, let them rest in the fridge for 1 hour so everything firms up.
They can also be stored outside the fridge in an airtight container for 2 days.
If you don’t like or don’t have sun-dried tomatoes, you can use grilled vegetables or even anchovies and chopped hard-boiled eggs.
Tuna in oil, well drained, goes very well with the pesto.
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