These golden puff pastry spirals are crisp on the outside and soft inside, filled with creamy ricotta, stretchy mozzarella and sharp pecorino. Brown butter brings deep nutty flavour, pine nuts add gentle crunch and fresh thyme lifts everything. Simple ingredients, big payoff, perfect make ahead party food that disappears fast.
In a small frying pan over medium heat, toast the pine nuts until lightly golden.
Remove pine nuts to a plate and keep the pan on the heat.
Add the butter and let it melt and foam. Cook until the milk solids turn golden brown and smell nutty. Immediately pour the brown butter solids into a bowl to stop cooking.
In the same bowl, mix ricotta into the butter first before it sets. Then add in mozzarella, pecorino, spring onion, parsley, thyme, and pine nuts.
Season lightly with salt and pepper and mix gently until well combined.
Lay the puff pastry rectangle lengthwise on the bench.
Spoon the filling over the pastry in small dollops. Spread the filling evenly, leaving a clean edge along one long side.
Roll tightly along the length into two logs.
Chill for 15 minutes so it slices cleanly.
Brush with egg wash and sprinkle with sesame seeds.
Cut into bite size pieces and place on a lined tray.
Bake at 400°F – 200°C for 20 to 25 minutes until deeply golden and puffed.
By Joel Mielle
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