brunch+lunch > Gouda cheese and Spring Onion swirls
make 20 and ready in approx. 40 min. + chilling
Shopping LIST:
For béchamel sauce: 15g butter, 20g flour, 150ml milk, 1 spoon mustard, freshly crashed black pepper to taste.
For swirl: 800g ready-rolled puff pastry (2 packs), 5 spring onions, 150g gouda cheese, paprika to sprinkle on top.
Method:
- Make the béchamel sauce:
Over a gentle heat, melt 15g butter in pan and mix 20g of flour until smooth (about 1 minute). Gradually whisk 150ml milk until thickened.
Remove from the heat and stir in 1 spoon of mustard and season to taste with freshly crashed black pepper.
- Unroll 800g ready-rolled puff pastry (2 packs) onto the worktop.
- Spread the béchamel sauce over the pastry. Scatter over 5 finely chopped spring onions, 150g Gouda cheese (cut into pieces) and finish by sprinkling paprika on top.
- Roll the pastry up the long sides. Chill for at least 15 minutes until firm.
- Heat the oven to 180°C fan.
- Cut the pastry into 2cm thick slices. Put it on a lined baking tray and bake for 18-20 mins.
"bon appétit"
