Vegan Salty Spiral Pastries with Pesto and Sun Dried Tomatoes
Vegan pastries filled with pesto spread and dried tomatoes in a spiral shape
- StartersType
- MediumDifficulty
- 15-30 minPrep. Time
- 50Serving/Unit
Ingredients
The Dough
Coconut cream, 400 ml
Canola oil, 200 ml (3/4 cup + 1 tablespoon)
Sugar, 2 tablespoons
Salt, 1½ flat teaspoons
White flour, 5 cups
Baking powder, 2 teaspoons
The Filling
Pesto spread, 100 g
or black olive tapenade
Dried tomato spread, 50 g
optional
Preparation
1. In a large bowl mix all the ingredients, except of the flour and baking powder, into a uniform mixture.2. Add the flour and baking powder, and knead by hand until a uniform and easy to work dough is obtained. Refrigerate for at least 30 minutes.3. Preheat the oven to 340°F (170°C) and divide the dough into 6 parts.4. Roll out each part on a floured surface into a rectangle 3 mm thick. Spread on the pesto and in the center put a thin strip of sun-dried tomatoes. Roll into a roll and tighten.5. Cut into 1-2 cm (about 0.5 inch) thick spirals with a very sharp knife, and arrange with spaces on an oven tray lined with baking paper.6. Bake for 20-30 minutes until golden.7. Bon appetite (:
Tip
You can sprinkle a little grated vegan Parmesan cheese over the stuffing.
Total time: ±1 hour
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 108 cal | 366 cal |
| Proteins | 2 g | 6 g |
| Carbohydrates | 11 g | 37 g |
| Fat | 6 g | 21 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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