Ingredients:
- Mashed butternut squash 200 g
- Vegan puff pastry 1 sheet
- Roasted chestnuts 70 g
- Dried cranberries 50 g
- Cheese 70 g
- Almond milk 20 ml
- Salt
- Pepper
Cooking Instructions:
- Roast 1 butternut squash for 1,5-2 hours in advance. You will need 200 g of mashed cooked butternut squash.
- Take one sheet of vegan puff pastry and brush it with almond milk to make it sticky. Take 70 g of roasted chestnuts and crush them with your hands. Then, sprinkle 50 g of cranberries. Spread 200 g of mashed butternut squash and flatten the filling with a fork. Season with salt and pepper. Then, add 70 g of grated cheese that you love.
- Next, roll the pastry up and cut equal rolls. Take a baking tray with baking paper and place the rolls on. They will expand during the cooking process, so make sure that it is enough space for each roll.
- Place your rolls into the oven for 30-35 minutes at 180 until golden and crispy.
