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–+ servings

Spinach & Ricotta Rolls

WW Points2
The ThermoCouple Team

What's Needed

  • Thermomix
  • Oven Tray
  • Baking Paper
  • Oven
Anna Van Dyken - How I've Kept The Weight Off
Book 2 - Page 154
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Servings 36 pieces

Ingredients
  

  • reduced-fat ricotta cheese
  • baby spinach
  • green shallots
  • egg
  • parmesan cheese
  • fresh flat-leaf parsley
  • lemon zest
  • frozen reduced-fat puff pastry thawed
  • skim milk
  • black sesame seeds

Instructions
 

  • Add Baby Spinach - HALF, parsley, parmesan and shallots
    10 seconds | Speed 4
    Blend with the help of Thermomix spatula through the hole in the lid to move mixture
    Scrap down the bowl - Add other half
    5 seconds | Speed 4
    baby spinach, green shallots, fresh flat-leaf parsley, parmesan cheese
  • Add egg, ricotta, lemon zest
    Blend with the help of Thermomix spatula through the hole in the lid to move mixture
    30 seconds | Speed 4
    reduced-fat ricotta cheese, egg, lemon zest
  • Cut each pastry sheet in half to create 6 rectangles.
  • Spoon one-sixth of the ricotta mixture down the long edge of each pastry rectangle and roll to enclose filling.
    (Spoon enough mixture to fill a line across pastry)
  • Cut each roll into 6 slices to make 36 rolls in total. Place on the trays, seam-sides down. Brush with milk and sprinkle with sesame seeds.
  • Bake for 30–35 minutes or until golden.

Notes

Totally delicious filling - don't be scared to lick your fingers when you have finished. Yum!