pastry blog spinach and ricotta rolls

today we made ricotta rolls. what we looked for in our products before using them. Our risotto best by date also that the spinach was okay, not brushed or had any bugs on it the pastry was good it wasn't hard it was mosited we have to defrost it in the microwave  .degree of cooking time 15 minutes on bake and what we were looking for  pastry should look golden crispy on the outside. the appearance of the roll  should be like sausage rolls so gold on the top does not burn that how you know it cooked   

Ingredients

• 500 g of ricotta

• 80 g of parmesan cheese finely grated

• 100 g of baby spinach leaves

• 1 egg

• 4 sheets of puff pastry - partially thawed

• 1 teaspoon of nutmeg

• salt and pepper

• sesame seeds - optional

• 1 egg to brush the rolls with.

Instructions

• Line your two trays with baking paper and preheat your oven to 210 degrees.
• Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt, and pepper into a large bowl and stir until all of the ingredients have combined.
• Break the extra egg into a small bowl and lightly whisk.
• Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of the mixture down the center of the pasty.
• Roll the pastry (starting from the edge without the egg) to enclose the filling.
• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
• Repeat the process until all the pastry and Spinach and Ricotta mixture has been used.
• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.