Wild Garlic Swirls

50 g wild garlic

coarsely chopped

25 g pine nuts

roasted

3½ tbsp sbrinz cheese

grated

75 ml olive oil

¼ tsp salt

1 pre-prepared rectangular puff pastry

(25 x 45 cm)

60 g gruyère cheese

grated

Blend wild garlic, pine nuts, Sbrinz, olive oil and salt in a mixer to a fine paste and set aside.

Unroll puff pastry onto baking paper. Spread wild garlic pesto over the puff pastry and sprinkle with grated Gruyère, leaving approximately a 2 cm border on the long edge, then roll up. Place the puff pastry roll in the freezer for approximately 20 minutes. Preheat the cooking space with hot air to 200 °C. Cut the puff pastry roll into 1½ cm wide slices and place on a tray lined with baking paper. Insert into the preheated cooking space and bake for approximately 15-20 minutes until golden brown.

(Pre-)heat cooking space to 200 °C with Hot air

Preheating completed. Insert cookware.

Hot air 200 °C for 20 Mins