This golden, flaky puff pastry roll is the kind of bake that disappears from the table before it has time to cool. Melted mozzarella, fresh parsley and a whisper of garlic are rolled into crisp, buttery layers, then baked until deep golden and irresistibly fragrant. It is just as at home on a weeknight dinner table as it is sliced up for a party platter, much like our Cheesy Puff Pastry with Tomatoes and Salami and the Trout and Spinach Puff Pastry Pie.
Ingredients
- 500 g yeast puff pastry
- 100-150 g mozzarella, grated
- 1 bunch parsley, finely chopped
- Salt to taste
- 1 tsp dried garlic
- 1 egg yolk
- Flour for dusting
Instructions
- Cut the dough into strips about 1 cm wide and lay them tightly together.
- Dust lightly with flour and roll into a sheet about 20×30-35 cm.
- Top with the mozzarella, chopped parsley, salt, and dried garlic.
- Roll into a tight log, transfer to a pan, and proof in a warm place 10-15 minutes.
- Brush with egg yolk.
- Bake at 165°C (330°F) for 40-45 minutes until deep golden.
- Rest 10 minutes after baking so the structure sets and the filling firms up.
Tips
- Keep the puff pastry cold until you roll it out — cold dough puffs up much better in the oven. For more on handling puff pastry, see the guides at Serious Eats.
- Do not skip the 10-minute rest after baking; slicing too soon will let the melted cheese run out.
- Serve it warm with a fresh salad, or slice it into rounds and set it out alongside Crispy Chicken Pockets for a party spread.
Nutrition
Per 100 g: 225 kcal, protein 16 g, fat 11.6 g, carbs 13.2 g.