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🍽️ Savory Yeast Pastry Rolls

141 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (21 g)
• 300 g flour
• salt
• 2 tbsp olive oil
• flour (for the work surface)
• 200 g fresh porcini mushrooms
• 1 shallot
• 1 clove garlic
• 2 tbsp vegetable oil
• pepper (from the mill)
• 200 g ricotta
• nutmeg
• 50 g butter (for brushing)

Instructions

1. 1. Crumble the yeast into 150 milliliters of lukewarm water and stir until dissolved.
2. 2. Mix the flour with the salt and sift the mixture into a bowl.
3. 3. Press a well into the center of the flour mixture.
4. 4. Pour the yeast-water mixture along with the oil into the well.
5. 5. Use the dough hook of your electric hand mixer to process all ingredients into a smooth dough.
6. 6. Knead the dough thoroughly by hand on a lightly floured work surface for about 10 minutes.
7. 7. Cover the dough and let it rise in a warm place for 1 hour.
8. 8. Meanwhile, preheat your oven to 180 degrees Celsius with top and bottom heat.
9. 9. Finely chop the shallot and garlic.
10. 10. Sauté them in a little oil until soft.
11. 11. Add the mushrooms and cook until the liquid has evaporated.
12. 12. Season the filling to taste.
13. 13. Punch down the risen dough briefly.
14. 14. Roll it out on a lightly floured work surface to a thickness of 5 millimeters.
15. 15. Cut out squares with a side length of 10 by 10 centimeters.
16. 16. Divide each square diagonally into two triangles.
17. 17. Place one teaspoon of the mushroom filling on each triangle.
18. 18. Roll the triangles into small rolls starting from the wide side.
19. 19. Shape them into small crescents.
20. 20. Place the rolls on a baking sheet lined with baking paper.
21. 21. Brush them with melted butter.
22. 22. Bake them in the preheated oven for 25 to 30 minutes until golden brown.
23. 23. Remove them from the oven and serve warm.

Nutrition per serving

• kcal: 141
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 15 g