Crispy on the outside and soft on the inside rolls made with two sheets of fillo pastry filled with basil pesto, slices of Emmental, and smoked salmon. Perfect as a festive appetizer or aperitif.
Unroll the first sheet of fillo pastry on a flat surface and brush it lightly (with melted butter or oil) if desired.
Overlap the second sheet of fillo pastry over the first, brushing this one too if using fat.
Spread the 2 tablespoons of basil pesto evenly over the surface of the overlapping sheets.
Distribute the 4 slices of Emmental over the pesto.
Add about 50 g of smoked salmon evenly (do not overdo it to avoid a filling that is too salty).
Roll the filled sheets into a tight cylinder.
Cut the cylinder into slices to obtain the rolls.
Cook in an air fryer until golden brown or alternatively place the rolls on a baking sheet and bake in a preheated oven at 200°C for 5-6 minutes, until the fillo is crispy on the outside and the filling soft on the inside.
Serve hot, as an appetizer or aperitif.
Air fryer (optional)
Oven
Kitchen brush
Cutting knife
Indicative serving for 4 people. Cooking time may vary depending on the power of the air fryer or oven. Store any leftover rolls in the refrigerator and consume within 1-2 days.
Italy
| Energy (kcal) | 144.91 |
| Carbohydrates (g) | 24.9 |
| of which Sugars (g) | 3.98 |
| Fat (g) | 1.14 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 8.26 |
| Fiber (g) | 4.01 |
| Sale (g) | 0.15 |
