Crispy on the outside and soft on the inside swirls, made with two sheets of phyllo pastry filled with basil pesto, Emmental slices, and smoked salmon. Perfect as an appetizer or festive aperitif.
Unroll the first sheet of phyllo pastry on a flat surface and lightly brush it (with melted butter or oil) if desired.
Place the second sheet of phyllo pastry on top of the first, brushing this one too if using the fat.
Spread the 2 tablespoons of basil pesto evenly over the surface of the stacked sheets.
Distribute the 4 slices of Emmental over the pesto.
Add about 50 g of smoked salmon evenly (do not overdo it to avoid an overly salty filling).
Roll up the filled sheets into a compact cylinder.
Cut the cylinder into slices to obtain the swirls.
Cook in an air fryer until golden brown or alternatively place the swirls on a baking tray and bake in a preheated oven at 200°C for 5-6 minutes, until the phyllo is crisp on the outside and the filling is soft inside.
Serve warm, as an appetizer or aperitif.
Air fryer (optional)
Oven
Pastry brush
Knife for cutting
Indicative amount for 4 people. Cooking time may vary depending on the power of the air fryer or oven. Store any leftover swirls in the refrigerator and consume within 1-2 days.
Italia
| Energy (kcal) | 281.21 |
| Carbohydrates (g) | 10.1 |
| of which sugars (g) | 2.44 |
| Fat (g) | 17.5 |
| of which saturates (g) | 9.45 |
| Protein (g) | 20.72 |
| Fibre (g) | 0.86 |
| Salt (g) | 0.8 |
