Cream-Filled Pastry Rolls with Mozzarella and Peppers

1

Thaw the puff pastry

Cut it into 12 squares, each 10 cm square

Make two L-shaped cuts on each square, 2.5 cm from the edge, leaving two opposite corners intact

Place three squares on top of each other

2

Dip the edges in water, lift the cut corners, and pass the pastry to the opposite side

Brush with beaten egg

Use a fork to poke the center of each roll

Arrange the rolls in an anti-stick baking sheet and bake at 180°C for 15 minutes or until golden

3

Let cool and fill with roasted peppers

Fold each roll, add a slice of buffalo mozzarella, and serve immediately.