Savory Saccottini (Stuffed Puff Pastry Rolls)
Category: Appetizers
Servings: 14 pieces
These Savory Saccottini are delicate, golden, puff pastry rolls filled with a rich blend of ricotta and sun-dried tomatoes, with a touch of basil to bring out their freshness. Perfect as an appetizer or a delightful snack for your gatherings, these saccottini will impress anyone with their buttery, crispy exterior and creamy, flavorful filling.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 400g |
| Manitoba flour | 100g |
| Fine salt | 10g |
| Extra virgin olive oil | 40g |
| Sugar | 10g |
| Water | 230g |
| Fresh brewer’s yeast (Lievito di birra fresco) | 15g |
| Butter | 250g |
| Sun-dried tomatoes in oil | 100g |
| Ricotta cheese (vacuum-packed) | 200g |
| Egg yolk | 1 |
| Whole milk | 20g |
| Fresh basil (to taste) | To taste |
Preparation Instructions
Step 1: Prepare the dough
- Begin by dissolving the fresh yeast in the room temperature water and set it aside.
- In the bowl of a stand mixer fitted with a dough hook, combine the two flours. Add the dissolved yeast mixture and sugar. Start the mixer on low speed, gradually increasing until the dough becomes smooth and homogeneous.
- Once the dough has come together, pour in the olive oil, followed by the salt. Continue mixing until everything is incorporated.
- Transfer the dough to a floured surface and knead it by hand for a few minutes. Shape the dough into a ball, cover it with a damp cloth, and let it rest for about 30 minutes.
Step 2: Prepare the butter block
- While the dough rests, take the butter and place it on a lightly floured surface. Use a rolling pin to gently flatten the butter into a rectangular shape. Wrap it in plastic wrap and place it in the refrigerator to firm up.
Step 3: Laminating the dough
- Once the dough has rested, roll it out into a large square. Place the chilled butter in the center of the dough to form a diamond shape. Fold the corners of the dough over the butter, creating a sealed packet.
- Carefully seal the edges with your fingers, ensuring the butter is fully enclosed. Wrap the dough in plastic wrap and refrigerate for 10 to 15 minutes to allow it to chill.
- After resting, roll the dough out into a long rectangle. Fold it into a “book” shape by bringing the top third of the dough down and the bottom third up. Seal the edges. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Repeat the process of rolling, folding, and resting for another two cycles to create the delicate layers of puff pastry.
Step 4: Prepare the filling
- For the filling, blend the sun-dried tomatoes in a high-sided container or food processor until smooth, forming a paste.
- In a separate bowl, mix the ricotta cheese with the sun-dried tomato paste, ensuring it’s evenly incorporated. Season with freshly chopped basil to taste.
Step 5: Shape the saccottini
- Once the dough has rested, roll it out on a floured surface into a long rectangle, approximately 15×60 cm. Divide the dough into two long strips of equal size.
- Spread half of the ricotta mixture down the center of each strip, leaving space at the edges.
- Lightly brush the edges of the dough with milk to help seal the rolls later.
- Carefully fold the edges of the dough over the filling, one side at a time, to form a roll. Seal the edges well and trim any uneven ends.
- Place the rolls on a baking sheet, ensuring the seam is on the bottom to prevent them from opening during baking.
Step 6: Final proofing and baking
- In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the top of each roll with the egg wash for a glossy finish.
- Let the rolls rise at room temperature for about an hour, away from drafts, until they puff up slightly.
- Preheat the oven to 200°C (400°F) and bake the rolls for 30 minutes, or until golden and crisp. Make sure to bake them in the center of the oven to ensure even cooking.
- Once baked, remove the saccottini from the oven and allow them to cool slightly before serving.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 10g |
| Saturated Fat | 5g |
| Fiber | 2g |
| Sodium | 250mg |
These savory saccottini are crispy on the outside and bursting with flavor on the inside, thanks to the combination of ricotta and sun-dried tomatoes. Perfect for a special appetizer at your next gathering or as a standalone snack, they will surely be a crowd-pleaser! Enjoy the delicious layers of buttery dough and aromatic fillings—your guests won’t be able to resist!
