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Pastry whorls with Speck Alto Adige PGI

Dough swirls with South Tyrolean Speck PGI: a savoury recipe, perfect as an appetiser or finger food.

Difficulty: Medium

Preparation time: 60 min

A recipe by: Stefano Cavada

Ingredients

Serves for

4

people

For the dough

  • 500 gram type 1 flour
  • 3.5 gram dried brewer’s yeast of ½ cube fresh yeast
  • 280 ml water
  • 25 gram extra virgin olive oil
  • 10 gram fine salt

For the filling

  • 150 gram g Speck Alto Adige PGI, cubed
  • 200 gram g pizza mozzarella (block), grated
  • 1 tablespoonfresh chives, chopped
  • Salt to taste
  • Pepper to taste

Pastry whorls with Speck Alto Adige PGI

Preparation time 60 min

  1. Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.
  2. Knead with dough hook attachment for 8 minutes until the dough is smooth and compact.  Form the dough into a ball, place in a lightly-greased bowl, cover with cling film and leave to rest in a warm place for 60 minutes.
  3.  
  4. Divide the dough in two equal pieces and roll out to two rectangles of approx. 35 x 28 cm. Sprinkle the grated mozzarella, cubed Speck Alto Adige PGI and chopped chives over both rectangles, leaving a border of approx. 2 cm on one of the short sides. Roll up the filled dough, starting from the opposite short side, until you reach the border. Brush the border with a little water and seal. Using a bread knife, cut the roll into slices of approx. 2 cm thick with a bread knife and place on a baking-paper lined tray.  
  5. Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.
  6. Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.
  7. Leave to cool on the tray until warm, then transfer to a wire rack.