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  • תמונת הסופר/תmor beja

Beet pastry rolls with blue cheese and balsamic!

So after a very long time I didn't publish any recipes...

I'm here!

Did you miss me? :)

And what better way to come back after a long break than with a recipe for a yummy pastry filled with my favourite vegetable ?!

It looks like some kind of cinnamon roll, but it is way better!

A started to like eating beets only as I grew up. When I was young and my grandmother would always tell me to 'when you'll grow up, you'll understand' when I said I didn't like beet.

And today I definitely understand.

I LOVE beet! love it, love it, love it.

Absolutely delicious, in any shape or form.

So if you want to make this beautiful and delicious pastry, keep on reading :)

Beet rolls with chard leaves, blue cheese and balsamic.

Lately I have been using pizza flour for a lot of pastries that are not pizza and I really like the results.

The flour can be converted in a recipe to bread or all-purpose flour. But I really recommend using '00' pizza flour.

I make the dough the day before and let it rest and rise in the fridge for 8-24 hours.

Other than that, feel free to upgrade the toppings, replace / add ingredients to the filling such as nuts, mozzarella flakes, etc. whatever you like.

I am always available for questions on Instagram, you can send me a message on the page -

Ingredients :

For the dough -

  • 580 grams of pizza flour

  • 9 grams of dry yeast

  • 20 grams of sugar

  • 2 eggs

  • 2 tablespoons canola oil

  • 200 ml sour cream

  • 40 grams of small ice cubes + 160 grams of milk

  • 160 grams of soft butter

  • Pinch of salt

For the filling -

  • 2 medium-small cooked beets

  • 2-3 fresh chard leaves

  • 80 grams of blue cheese (Gorgonzola / Roquefort / Blue Stilton)

  • Rock salt

  • 3-4 tablespoons reduced balsamic vinegar

  • Tablespoon of olive oil

For brushing the dough before baking-

  • 1 egg

  • 2 tablespoons milk

  • Pinch of salt

Preparation :

Making the dough -

  • I start by weighing the milk, note that the recipe says gram and not ml. 160 grams of milk and I add 40 grams of crushed ice or cubes to it. I want the milk really cold when I add it to the mixer.

  • Then, in the mixer bowl put all the dry ingredients except salt [flour, yeast and sugar] and mix well with a spoon.

  • Add the eggs, sour cream, canola oil and the milk with the ice. Start mixing on low speed using the kneading hook.

  • As the dough begins to form, gradually add the softened butter until fully incorporated into the dough.

  • Add a pinch of salt and continue to knead the dough for at least a quarter of an hour on medium speed.

  • The dough may look too sticky at first, but do not be tempted to add more flour. The more you'll knead it you will see how it starts to form.

  • Also at the end of the kneading process, the dough will be a little sticky, work with oiled hands take it out of the mixer bowl and transfer it to an oiled bowl. Cover with plastic wrap and transfer to the frige.

Making the pastry -

  • Prepare the toppings: cook the beets, peel them and cut them into very thin slices, preferably with a mandolin. [You can also buy pre-cooked beets]

  • Rinse and dry the chard leaves well and cut / tear into small pieces.

  • The blue cheese can be grated, cut into cubes or you can cut it by hand.

  • Take the dough out of the fridge about half an hour before you start working with it.

  • On a floured surface, roll out the dough into a rectangle and brush it with olive oil.

  • Spread the chard leaves, beets and blue cheese over the entire rectangle area.

  • On top sprinkle some rock salt and balsamic.

  • Roll the rectangle into a roll and cut it to pieces about 2 cm thick.

  • Arrange it in a baking pan and leave space in between.

  • Cover with a towel and let it rise for an hour - an hour and a half.

  • Meanwhile, preheat oven to 180 degrees Celsius.

  • Before you transfer the pastry into the oven, brush it with a beaten egg with 2 tablespoons of milk and a little salt.

  • Put in the oven for 35 minutes.

  • Let it cool down a bit and.. bon appetite!

Enjoy :)

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