Puff pastry rolls with artichoke cream and cooked ham
Preparation time: 30 minutes
- 1 package of rectangular puff pastry
- 1 jar of Ghiotto Galfrè artichoke cream
- 100 g cooked ham
- 1 tablespoon grated Parmesan cheese
- a few fresh thyme leaves
- 1 egg yolk
- 1 tablespoon milk
The delicate taste of our artichoke cream embraces the cooked ham in these savoury puff pastry turnovers. Ideal as a tasty aperitif, with a nice glass of bubbly, or as a light starter: we are sure you will be unable to stop at the first one! Unroll the puff pastry and spread the artichoke cream evenly over it.
Cover the surface with the slices of cooked ham, the grated Parmesan cheese and complete with the thyme leaves. Roll the puff pastry tightly starting from the long side, until you get a sausage. Wrap it in cling film and place it in the freezer for 10-15 minutes: this will make it easier to cut the slices. In the meantime, preheat the oven to 180°.
After the resting time has elapsed, remove the foil and cut the roll into slices about a finger thick. Transfer the rolls to a baking tray covered with baking paper, well spaced out, and gently brush them with beaten egg yolk and milk. Bake the puff pastry rolls with artichoke cream and cooked ham for about 20 minutes, or until golden brown.