Pastry whorls with Speck Alto Adige PGI - recipe

 

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Pastry whorls with Speck Alto Adige PGI



for the dough

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

for the filling

150 g Speck Alto Adige PGI, cubed 
200 g pizza mozzarella (block), grated
1 tbsp. fresh chives, chopped
Salt
Pepper

 

preparation

Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.

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.

 

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.  

Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.

Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.

Leave to cool on the tray until warm, then transfer to a wire rack. 

 

 

Ready to try something new?

See more Speck recipes ...

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table. 

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

Endives with Speck Alto Adige PGI – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Grilled melons with Speck Alto Adige PGI and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!