Broccoli and Edam Cheese Pastry Roll with Pomegranate Seeds

Indulge in the exquisite flavors of this pastry roll filled with tender broccoli, creamy Edam cheese, and topped with a sweet and tangy pomegranate seed garnish. Perfect for a cozy brunch or a light dinner, this dish is sure to impress your taste buds.

Ingredients

1 chilled puff pastry roll, 8.8 oz (250 g)
7 oz (200 g) fresh cream cheese
7 oz (200 g) Edam cheese, 30% fat
7 oz (200 g) broccoli florets
1 cup (100 g) pomegranate seeds (or substitute with dried cranberries)
2 eggs
1/2 tsp (2.5 ml) salt
2 tsp (10 ml) freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

3. Roll out the puff pastry on a lightly floured surface until it's about 1/8 inch (3 mm) thick.

4. In a bowl, whisk together the eggs and season with salt.

5. Spread the egg mixture over the center of the pastry, leaving a 1-inch (2.5 cm) border around the edges.

6. Arrange broccoli florets on top of the egg mixture, leaving a small border.

7. Sprinkle pomegranate seeds and both cheeses evenly over the broccoli.

8. Fold the 1-inch border of pastry over the filling, pressing gently to seal.

9. Roll the pastry into a tight log, starting from one long edge.

10. Place the log on the baking sheet with the seam facing down.

11. Brush the surface with a little water and sprinkle with black pepper.

12. Bake for 35 to 40 minutes, or until the pastry is golden brown and fully puffed.

13. Remove from the oven and let rest for 10 minutes before slicing and serving. Be cautious when handling hot surfaces and cutting with sharp knives.

Tools