Veggie Spring Wrappers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- Ingredients
- 2 Tbsps Cumin
- 1 Tbsp Coriander
- 1.333 cups Ricotta cheese
- 1 red chili pepper (seeds removed and finely chopped)
- 8 cilantro (finely chopped)
- 8 mint (finely chopped)
- 6 sheets phyllo pastry
- ¼ cup butter (melted)
- mint (to garnish)
Preparation
Kitchen utensils
1 großer Pot, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Citrus juicer, 1 Small bowl, 1 kleiner Whisk, 1 Teaspoon
Preparation steps
1.
Heat the oven to 200ºC (180º fan). Toast the seeds in a dry pan until lightly brown. Grind in a pestle and mortal, or in a bowl with the end of a rolling pin.
2.
Mix the ground seeds with the ricotta and add the chilli, coriander leaves and mint and season with salt and pepper.
3.
Brush one filo pastry sheet with melted butter and lay another sheet on top. Cut the pastry into four triangles, brush each one with melted butter then lay a little of the ricotta mixture on the wide end of each triangle and roll up, folding in the edges as you go.
4.
Repeat with the remaining pastry sheets and ricotta filling then lay the rolls on a greased baking sheet and bake for 15 - 20 minutes or until the parcels are golden brown. Serve garnished with the mint leaves.
