Delicious phyllo pastry roses stuffed with smoked scamorza and speck, perfect as an appetizer or snack.
Step 1 of 6: Preheat the oven to 180°C.
Step 2 of 6: Cut the sheets of phyllo pastry into strips.
Step 3 of 6: Place a slice of speck and a piece of scamorza on each strip.
Step 4 of 6: Roll up the strips to form roses.
Step 5 of 6: Arrange the roses on a baking tray lined with parchment paper.
Step 6 of 6: Bake for about 15 minutes or until golden brown.
Recipe by
Portion: the weight of the ingredients divided by 16 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving42 g · 1 of 16 | Per 100 g |
|---|---|---|
| Energy | 551 kJ132 kcal | 1,316 kJ315 kcal |
| Fat | 8.89 g | 21.23 g |
| of which saturated fatty acids | 4.08 g | 9.75 g |
| Carbohydrates | 3.42 g | 8.16 g |
| of which sugars | 0.34 g | 0.81 g |
| Fibre | 0.11 g | 0.27 g |
| Protein | 9.56 g | 22.83 g |
| Salt | 0.44 g | 1.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
