Easter Cake Roll: the delicious reinterpretation of the classic Easter cake
Illinois Easter cake roll it’s a antipasti delicious and tasty, a reinterpretation of the classic Easter cake, typical of Liguria. In this recipe, the puff pastry will be filled with the classic filling of ricotta, spinach and eggs: in this case the boiled eggs my not raw, as in the typical Ligurian preparation. Add this exquisite roll to your Easter menu or prepare it as a snack bag for Easter Monday or for a picnic. These are the steps to make this simple and delicious Easter strudel.
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ingredients
rectangular puff pastry
How to prepare the Easter cake roll
Step 1
Step 1
Cook spinach with a little olive oil until soft. Season them with salt and pepper. 1.
Cook spinach with a little olive oil until soft. Season them with salt and pepper. 1.
Step 2
Step 2
When they are ready, place them in a colander and press them to remove the liquid. 2.
When they are ready, place them in a colander and press them to remove the liquid. 2.
Step 3
Step 3
In a bowl, mix the ricotta with the salt, pepper, pecorino, Parmesan and egg. 3.
In a bowl, mix the ricotta with the salt, pepper, pecorino, Parmesan and egg. 3.
stage 4
stage 4
Add the spinach and let it blend. 4.
Add the spinach and let it blend. 4.
step 5
step 5
Peel the boiled eggs 5.
Peel the boiled eggs 5.
step 6
step 6
Roll out the puff pastry and visually divide it into thirds. Prick the center part with a fork, then make horizontal cuts in the opposite two-thirds 6.
Roll out the puff pastry and visually divide it into thirds. Prick the center part with a fork, then make horizontal cuts in the opposite two-thirds 6.
step 7
step 7
Spread half of the filling on the center section of the dough and place the hard-boiled eggs. Then cover with the rest of the filling. 7.
Spread half of the filling on the center section of the dough and place the hard-boiled eggs. Then cover with the rest of the filling. 7.
step 8
step 8
Fold the cut sides in toward the center, alternating sides 8.
Fold the cut sides in toward the center, alternating sides 8.
step 9
step 9
Brush the beaten egg all over the roll and sprinkle the sesame and flax seeds. 9.
Brush the beaten egg all over the roll and sprinkle the sesame and flax seeds. 9.
step 10
step 10
Bake in a static oven at 190°C for 45 minutes: when cooked, let cool. The Easter cake roll is ready to be served.
Bake in a static oven at 190°C for 45 minutes: when cooked, let cool. The Easter cake roll is ready to be served.
Advice
For the filling, you can substitute the spinach for beet and use the sheep ricotta, if you like more intense flavors. You can also make the wrapper with shortcrust pastry instead, if you prefer.
storage
You can store the Easter cake roll in the refrigerator for 2-3 days covered with plastic wrap or inside an airtight container.
