Savoury Swiss Roll

Savoury Swiss Roll

Posted 2016-01-02 by finyfollow

Swiss rolls are normally a dessert or cake, however this one is a main meal.

It combines cream cheese, pine nuts, semi sundried tomatoes, parmesan, spinach and red capsicum, as the filling.

This needs to set for at least 2 hours so is an ideal recipe to make a day ahead.

Quite an unusual taste, it is very filling and delicious.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes: 6 servings

For the Swiss roll
60 g plain flour
60 g butter
500 ml milk
4 eggs, separated
2 tbsp parmesan cheese, grated
Salt and pepper
2 tbsp extra parmesan cheese, grated
For the filling
250 g spreadable cream cheese, softened
½ cup chopped chives
2 tbsp basil
50 g pine nuts, toasted
40 g semi sundried tomatoes, chopped
Salt and pepper
100 g baby spinach leaves
1 red capsicum

  • First, dry fry the pine nuts till they go slightly brown, or bake them in the oven.

  • Put the red capsicum, skin side up, under a high grill and grill till the skin begins to burn.

  • Take out of the grill, cover with glad wrap, and when almost cool, pull the skin off and cut the capsicum into small pieces.

  • Using a Swiss roll pan (about 35 cm x 25 cm), line this with baking paper.

  • Preheat the oven to 170° fan forced.

  • Melt the butter in a medium pan, add the flour and cook, stirring for about a minute.

  • Gradually stir in the milk and stir until the sauce boils and thickens.

  • Remove from the heat and stir in the egg yolks, parmesan cheese and some pepper.

  • Beat the egg whites in a medium bowl until they are stiff, and then gently fold the cheese mixture into this.

  • Carefully pour this into the Swiss roll pan and sprinkle with the extra parmesan cheese.

  • Bake for about 15 minutes or until the dough is set and starting to turn golden.

  • Turn carefully onto a tea towel.
  • Do this by virtually wrapping tea towel round the tin and inverting, so that sponge cannot move while you turn it round

  • Remove the paper and allow the sponge to cool completely.

  • For the filling
  • Combine the cream cheese, herbs, pine nuts, tomatoes, and salt and pepper in a bowl.

  • Mix well.

  • Spread the sponge with this cream cheese mixture.

  • Top with a single layer of the baby spinach (microwave it first for a minute to just wilt).

  • Then add the red capsicum pieces.

  • Using the tea towel, carefully roll up the sponge from the short end as you would with a Swiss roll, thus enclosing the filling.

  • Put in the fridge for at least 2 hours to set.

  • Slice and serve.

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