Filled Puff Pastry Roll

To prepare the filled puff pastry pinwheel, start with the filling. Wash the spinach thoroughly under running water. Take a non-stick pan, pour in 1 tablespoon (15 ml) of oil and a clove of garlic 1. Then add the spinach 2 and cover the pan with a lid 3. Let the spinach cook over low heat for 7-8 minutes.

When cooked, remove the garlic and place the spinach in a small bowl 4. Let the spinach drain in the bowl to remove excess water. Then move on to preparing the ricotta. Take a fine mesh strainer and place it over a bowl 5. Using a spatula, sift the ricotta 6.

Combine the sifted ricotta with the spinach 7 and mix the ingredients well using a fork. To season, grate some nutmeg 8. If necessary, adjust the mixture with salt and pepper. Set aside. Now wash the radicchio under plenty of water. Take another non-stick pan and add the remaining 1 tablespoon (15 ml) of oil and the other garlic clove. Add the late radicchio 9 and let it cook over low heat for 7-8 minutes.

When the radicchio is wilted, remove the garlic 10 and place the radicchio in a small bowl. Let the radicchio drain in the bowl to remove excess water. While the radicchio is draining, take the Ledamer cheese, remove its outer rind, and cut it into cubes 11. Then combine the Ledamer cubes with the radicchio and mix well 12.

Adjust the radicchio and Ledamer mixture with salt and pepper and add thyme leaves 13. Add a teaspoon of water to help mix better and combine the ingredients well 14. Finally, take the mozzarella and cut it into slices 15.

Using a strainer placed over a bowl, let the excess liquids drain 16. Then take the puff pastry and, using a rolling pin, roll it out to form a rectangle measuring approximately 16x12 inches. Now cut the pastry horizontally into rectangles about 4½ inches high 17. On one rectangle of pastry, spread the spinach mixture, leaving about ½ inch from the edges 18.

Repeat the operation with the radicchio and Ledamer mixture on another rectangle 19 and the mozzarella and ham on the third 20. At this point, brush the edges with a beaten egg 21.

Then seal the edges of your pastry by pressing the joined parts with your fingers 22, then roll it up 23. Fill all the pastries with the different fillings. Repeat the process with the other pastry. In total, you will have 6 filled pastry rolls. Now proceed to assemble the pastry rolls to form a pinwheel. Then take the baking tray you will use to bake the pinwheel. Line it with parchment paper. Roll one pastry on itself to form a spiral 34.

Then take a roll with a different filling and attach it to the first, pressing lightly at the ends so that the two rolls adhere well 25. If they do not adhere well, help by brushing the ends of the two rolls with a beaten egg. Continue to compose your pinwheel following the same procedure to attach all the pastry rolls 26, being careful to combine rolls with different fillings to get a ready-to-serve pinwheel with different fillings side by side. Then brush the entire pinwheel with the beaten egg 27, taking care to thoroughly brush the joints between the different rolls.

Bake the filled puff pastry pinwheel in a preheated static oven at 392°F (200°C) for 20-25 minutes or in a convection oven at 356°F (180°C) for 10-15 minutes 28. Once ready 29, turn off the oven, remove, and serve your filled puff pastry pinwheel 30.